The Halal Guys

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• 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: Observed cooked chicken shawarma at 50.7F. According to PIC It was cooked on 11/17/24 at 10 AM in the morning and was cooled to 41F(no records found).PIC voluntarily discarded the product.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Wiping wet cloths stored outside the sanitizer bucket. All soiled cloths to be kept in a sanitizer bucket.corrected on site by the PIC.
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Sponges Use Limitation (C)
  Inspector note: Sponges not be used for warewashing. Discard
  code 590.004/4-101.16-C* · lower-severity findingstatus: Pass
• ✓Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Walkin refrigerator at 50F all product removed and PIC had already called the technician for repair. PIC opened the freezer door to maintain the temperature until repair is done. Monitor/Repair.
  code 590.004/4-501.11-C* · lower-severity findingstatus: Pass
• ✓Cutting Surfaces (C)
  Inspector note: Green cutting board in the prep area is heavily scored.Resurface/Replace
  code 590.004/4-501.12-C* · lower-severity findingstatus: Pass
• ✓Rinsing Procedures (C)
  Inspector note: Observed in the 3 bay sink staff not rinsing the utensils before sanitizing. Retrain staff. Wash-Rinse-Sanitize
  code 590.004/4-603.16-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 18, 2024: 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.