The Bowery

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Raw chicken 48F Raw burgers 51F. PIC removed to another uit and will have that unit repaired / serviced.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Food Storage Prohibited Areas (C)
  Inspector note: Discontinue to store chips or any food under over in kitchen area.
  code 590.003/3-305.12-C* · lower-severity findingstatus: Pass
• ✓Standards of Identity (C)
  Inspector note: Please besure bulk food containers have labels in kitchen and prep line.
  code 590.003/3-601.11-C* · lower-severity findingstatus: Pass
• ✓Preventing Contamination from Hands (C)
  Inspector note: Review with staff to use gloves when working with ready to foods. Witnessed staff filling a plate with chips with out gloves from a large container.
  code 590.003(C)/3-301.11-C* · lower-severity findingstatus: Pass
• ✓Outside Receptacles (C)
  Inspector note: As discussed please have back of the restaurant cleaned up of loose trash and debris around dumpster and other containers.
  code 590.005/5-501.15-C* · lower-severity findingstatus: Pass
• ✓Floors Walls and Ceilings-Cleanability (C)
  Inspector note: Clean ceiling in kitchen area around lights and a/c vent. Dusty.
  code 590.006/6-201.11-C* · lower-severity findingstatus: Pass
• ✓Light Bulbs Protective Shielding (C)
  Inspector note: Replace covers on lights in warewashing area.
  code 590.006/6-202.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 7, 2021: 7 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.