Top Shelf

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings3
• critical findings1

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Failed findings

• ⚠️Number Convenientcritical
  Inspector note: No handsink at food prep area discontinue any food prep and provide a handsink for proper handwashing.
  code 31-5-203.11*** · critical food-safety factorstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: No means of warewashing after/during food prep. Discontinue all food prep and provide proper dishwashing facilities.
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Clean Equipment & Utensils Storage
  Inspector note: Cutting board stored on floor discontinue and ensure proper storage of equipment in between uses.
  code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 16, 2012: 3 findings appeared for the first time.

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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.