Num Pang Sandwich Shop

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Cooked shrimp 84F Cooked beef 96F stored in in line reach in unit for 40 minutes per PIC.Maintain cold holding 41F or below. Reviewed proper cooling/cold holding methods with PIC
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: Observed cooked items cooling in reach in drawer units.Discontinue.Reviewed proper cooling methods with PIC Properly cool items from 140-70F 2 hours 70-41F 4 hours
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Clean Equipment & Utensils Storage
  Inspector note: Clean knives/utensils observed stored wedged between wall & 3 bay sink.Discontinue.Provide proper storage for all clean utensils in a designated area.
  code 24-4-903.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 21, 2017: 3 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.