Cooked?✕
Souper Bowl
October 31, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings7
- critical findings1
Failed findings
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Hot HoldingcriticalInspector note: Chicken Leg- 85 F Egg dish........90 F Sliced Duck...80 F All 3 items are on the shelf of the steam table but not in the steam table due to lack of room. Provide proper hot holding temperature of 140 F or greater for all items held hot. All hot entrees need temperature control while served for lunch. All pans of the 3 items were discarded.
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Food Contact Surfaces CleanInspector note: Keep all in use wiping cloths in a sanitizing solution when not in use.
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Food Container LabelsInspector note: Label nall bulk food containers in thew kitchen.
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Food ProtectionInspector note: Inside the restaurant keep all food supplies 6 inches off he floor. • provide scoop with a handle for dispensing raw rice. Remove plastic bowl from use.
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Non-Food Contact Surfaces CleanInspector note: clean exterior of all of the cooking equioment on the hot line. Remove heavy build from the sides of the grills and fryers.
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Installed and MaintainedInspector note: Repair drain to slow drqining hand sink in the kitchen. Also clean out hand sink.
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Floors Designed Constructed InstalledInspector note: Clean floor of kitchen at the end of the hotr line near the wok stations. Clean pipes on walls also.
What changed since the previous inspection?
Compared with Pass on January 29, 2016: 7 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.