Cooked?✕
Stephanie's On Newbury
April 15, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Inside an oven observed cooked chicken at 70F and partially cooked salmon at 100F; the person in charge stated the chicken had been cooked over two and a half hours ago but the salmon had been cooked within thirty minutes ago; the chicken was voluntarily discarded and the salmon was placed on a sheet tray and placed into the walk-in refrigerator to cool to 41F; hold TCS foods at 135F and above or 41F and below.
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Non-Continuous Cooking of Raw Animal Foods (Pf)Inspector note: In the kitchen observed partially cooked salmon and upon a discussion with the person in charge they stated that they do partially cook the fish but do not have approval from the healh division to do so; submit written procedures on partially cooking of proteins and until then cease partially cooking proteins until approval by the health division.
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Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)Inspector note: At the main high temperature warewashing machine after four cycles the maximum temperature recorded was 155F; the person in charge placed a phone call with a repair technician; for high temperature sanitization the temperature should be at least 165F at the dish rack.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: At the server coffee station observed dumped ice and a glass of water stored in the basin of the handwashing sink and there is a utility sink built into the same counter as the handwashing sink; retrain staff to only use handwashing sinks for washing hands; the person in charge had a staff member clean and sanitze the handwashing sink after the observation.
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Handwashing Cleanser Availability (Pf)Inspector note: In the employee restroom the handwashing cleanser was empty; handwashing cleanser should be available at all times for handwashing sinks; after the observation the person in charge repalced the handwashing cleanser.
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System Maintained in Good Repair (C)Inspector note: The pressure gauge for the dish machine did not go above 12 PSI during cycles; repair the main high temperature warewashing machine so that proper PSI during the warewashing cycle is achieved.
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flagged at inspectionInspector note: Provide and post allergen awareness poster in back of house for staff Post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."
What changed since the previous inspection?
Compared with Pass on October 30, 2025: 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.