The Halal Shack

• 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: Chopped vegetables that were placed on the service line at temperatures above 41F Choped tomato 49F Fresh Salsa 51F Products removed from the line and placed in a blast chiller
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chopped cooked chicken placed on the service line at 119F Removed at the time of the inspection and reheated to 170F Review with staff
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 1, 2024: 2 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.