Shy Bird

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings1

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Failed findings

• ⚠️Raw Animal Foods-Cooking (P)critical
  Inspector note: Noted cooked whole chicken at 154F to be served. Retrain staff to provide knowledge for the final cooking temperature of raw poultry.COS by the line cook. Final cooking temperature 171F
  code 590.003/3-401.11-P*** · critical food-safety factorstatus: Fail
• ⚠️Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
  Inspector note: Noted no date marking on the dressings made in house stored in the walkin. Provide
  code 590.003/3-501.17-PF** · serious findingstatus: Fail
• ⚠️Sanitizing Solutions Testing Devices (Pf)
  Inspector note: Noted no testing strip available for low temp dish machine. Provide
  code 590.004/4-302.14-PF** · serious findingstatus: Fail
• ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
  Inspector note: Noted brown spots in the ice machine on the white panel. Clean
  code 590.004/4-601.11-PF** · serious findingstatus: Fail
• ⚠️Wiping Cloths Use Limitation (C)
  Inspector note: Noted soiled wiping cloths on the cooking counter on the cookline. Retrain staff to store in a sanitizing solution
  code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
• ⚠️Food Storage-Preventing Contamination from the Premises (C)
  Inspector note: Boxes of food stored on the floor in the walkin. Remove and store all products 6 inches above the floor
  code 590.003/3-305.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on August 27, 2024: 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.