Poke Bar & Kitchen

• 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: Raw chopped salmon reading 50F for 20-30 min.Maintain cold holding 41F or below. PIC removed to cool/hold 41F or below Discussed cooling methods with the PIC
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Food Storage Containers Identified with Common Name of Food (C)
  Inspector note: Provide labels on all bulk storage containers.
  code 590.003/3-302.12-C* · lower-severity findingstatus: Pass
• ✓Food Storage-Preventing Contamination from the Premises (C)
  Inspector note: Bag of red onions observed stored on the floor.Discontinue Provide designated location at least 6 inches off the ground.
  code 590.003/3-305.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 28, 2022: 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.