✓

Sen Yai

January 29, 2025 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 5 code checks were marked passed.

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Checks marked passed

Reheating for Hot Holding (P)critical

Inspector note: Pork feet in hot holding at 75F. PIC stated to go containers of pork feet placed into hot holding from refrigeration for one hour. Reheat cooked foods to 165F prior to placing into hot holding. Pork feet reheated to 175F
code 590.003/3-403.11-P*** · critical food-safety factorstatus: Pass
(A )Cooling Methods (Pf)

Inspector note: Cooked ground pork at cookline refrigerator at 81F. Cooked beef in small container at 105F. Both items spread out to cool- pork 65F in 10 minutes. Cool cooked foods completely to 41F before placing into service.
code 590.003/3-501.15-PF** · serious findingstatus: Pass
Storage or Display of Food in Contact with Water or Ice (C)

Inspector note: Bean sprouts and quail eggs stored in water. Discontinue storing foods in water to avoid potential bacteria growth. Corrected on site.
code 590.003/3-303.12-C* · lower-severity findingstatus: Pass
Sponges Use Limitation (C)

Inspector note: Sponge observed at ware washing station. Discarded.
code 590.004/4-101.16-C* · lower-severity findingstatus: Pass
Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector note: Missing tiles and damaged threshold at back door. Replace/repair as needed so that door closes completely and does not allow pests to enter.
code 590.006/6-501.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 22, 2025: 5 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.