Master Wok

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Pork on steam table at 120F. Person in charge indicated it had been placed on the line one hour prior. Re heated to acceptable temperature.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓(A) Certified Food Protection Manager (C)
  Inspector note: Current manager at establishment food service manager certificate observed expired. Renew.
  code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Pass
• ✓In-Use Utensils Between-Use Storage (C)
  Inspector note: Utensils held in stagnet water. Discontinue.
  code 590.003/3-304.12-C* · lower-severity findingstatus: Pass
• ✓Ventilation Hood Systems Filters (C)
  Inspector note: Grease build up on hood filters. Clean to remove.
  code 590.004/4-202.18-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 30, 2024: 4 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.