Palm Restaurant (1 International Place)

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

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The items in the salad refrigerator are elevated dressing 54F cheese 50F. Provide proper cold holding of 41F or below. (The chef discarded the items in the cooler)
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The sauces on the steam table are between 110-120F. Provide proper hot holding of 135F or above. (The chef reheated items to 165F)
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Thawing (C)
  Inspector note: They are thawing ROP fish in the packaging. Thaw fish properly outside of ROP packages.
  code 590.003/3-501.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 22, 2020: 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.