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Sen Yai

July 16, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings2

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Failed findings

Reheating for Hot Holding (P)critical

Inspector note: Pork stew in soup warmer at 89F. Cooked pork portions in warmer at 74F. Reheat cooked foods to 165F prior to placing into hot holding to be held at 135F. Corrected on site- reheated to 167F
code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
Sanitizers Criteria-Chemicals (P)critical

Inspector note: Sanitizer spray bottle testing above 500ppm. Retrain staff to properly dilute sanitizer tablets to 200ppm.
code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
(A )Cooling Methods (Pf)

Inspector note: Cooked pork at cookline station at 68F in deep container. Moved to walk-in refrigerator and spread out to cool. Cool cooked foods to 41F before placing into service line.
code 590.003/3-501.15-PF** · serious findingstatus: Fail
Sanitizing Solutions Testing Devices (Pf)

Inspector note: No quats test strips on site. Provide test strips.
code 590.004/4-302.14-PF** · serious findingstatus: Fail
Wiping Cloths Use Limitation (C)

Inspector note: Soiled wiping cloths stored on counters. Store wiping cloths in sanitizing solution to prevent contamination.
code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector note: Threshold at back door missing tiles allowing pests to enter kitchen. Repair to prevent pests from entering.
code 590.006/6-501.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 29, 2025: 6 findings appeared for the first time.

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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.