✓

The Point

June 21, 2022 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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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: Cold hold of Chili @ 60f esnure proper cold hold of 41f or below. Chili (1/2-1lbs) voluntarily disposed by chef at time of inspection
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
Sanitizing Solutions Testing Devices (Pf)

Inspector note: No dish plate or test strips to test high temp dish machine supply. No test strips to test Chlorine in low temp machine at bar supply
code 590.004/4-302.14-PF** · serious findingstatus: Pass
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector note: 2 drawer flip top cold unit not maintaining temperatures ensure 41f or below
code 590.004/4-601.11-C* · lower-severity findingstatus: Pass
Equipment Food-Contact Surfaces and Utensils-Frequency (C)

Inspector note: Interior of ice machine with mold-like substance clean to remove
code 590.004/4-602.11-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 13, 2022: 4 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.