✓

Red Mango

January 19, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Adequate Handwashing/Where/When/Howcritical

Inspector note: provide proper handwashing when handling soiled pots and than clean equipment/wash hands at designated handsink
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Thermometers Provided

Inspector note: provide metal stem cooks thermometer
code 05-4-302.12* · lower-severity findingstatus: Pass
Food Protection

Inspector note: provide divider between 3 bay sink and storage shelving
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: properly store all soiled pots in wash bay of 3 bay sink
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: provide quat test kit
code 17-4-302.14* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: handsink/provide paper towels in dispenser and employee must wash hands signage front handsink/provide employee handwash signage and provide paper towels in dispenser
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: provide seperate area for employee clothing
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 4, 2010: 7 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.