Shangri-La Rest. & Pastry

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: chicken fingers = 100 degrees. Provide proper temperature. Keep at 41 degrees a below or keep at 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: clean all cooking equipment on hot line
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Insects Rodents Animals
  Inspector note: Remove evidence of mouse droppings. Provide exterminators report with details for dealing with rodent issues.
  code 35-6-501.111/.115** · serious findingstatus: Pass
• ✓Food Protection
  Inspector note: Keep all food 6" off floor Keep all food in freezer Covered at all times
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: Remove tin foil from all cooking equipment.
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: Clean out all bulk food containers.
  code 23-4-602.13* · lower-severity findingstatus: Pass
• ✓Walls/Ceilings Designed Constructed Installed
  Inspector note: Remove heavy grease buildup from overhead hood. Clean all portions of hood
  code 37-6-201.11* · lower-severity findingstatus: Pass
• ✓Premises Maintained
  Inspector note: Promote proper storage of used mopping equipment.
  code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 18, 2010: 8 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.