Siam Bistro

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

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Checks marked passed

• ✓Cooking Temperaturescritical
  Inspector note: Par-cooked chicken is 47F. Make sure that chicken is cooked to 165F and then cooled properly from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. Pork on top of unit is 47F scallops are 46F. Provide proper cold holding of 41F or below. Garlic an oil is stored at room temperature 53F. Provide proper cold holding of 41F or below.
  code 03-401.11-.12*** · critical food-safety factorstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: The owner says that curries are cooked and then left out at room temperature to cool and placed in the walk-in. Provide proper cooling methods to properly cool items from 140F to 71F in two hours and then from 70F to 41F in an additional four hours.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: Shelves are lined with cardboard. Remove and provide a smooth cleanable durable surface.
  code 23-4-602.13* · lower-severity findingstatus: Pass
• ✓premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The hood vent is noticably greasy. Clean to remove. The heating vents are blowing dust. Clean to remove. Grease traps are soiled. Clean to remove.
  code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 11, 2012: 4 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.