✓

Tender Greens

February 4, 2019 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 6 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: seared tuna 69 degrees/held for time temperature control/discontinue practice hot box/vegetable 118 degrees chicken 108 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: guacamole 51 degrees/potatoes 70//provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: provide S.O.P. for all foods held for time/temperature
code M-2-103.11*** · critical food-safety factorstatus: Pass
Equipment Thermometers

Inspector note: 2 door fried chicken/provide internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: dishroom/clean walls to remove mold like substance
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: remove items stored on top of ice machine
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 28, 2019: 6 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.