Top Shelf

• official resultPass
• resultPass
• inspection typeRetail Food
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on March 26, 2012: 3 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.