Ruth Mulan Chu Chao Center

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Chicken 120F sliced beef 109F Duck leg 115f Salmon 125F for 30 min per PIC.maintain hot holding 140F or above. PIC removed to re-heat/hold at proper temp
  code 03-3-501.16*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 24, 2018: 1 previous finding 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.