✕
Triple Eatery
March 7, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Raw chicken wings 48F and flip top on cooking line between 43F to 47F. All must be cold held at 41F or below. Keep lid to flip top closed and sote cooked foods in refrigerator.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cooked chicken between 117F to 123F. Must be hot held at or above 135F. Please reheat and hot hold.
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Wiping Cloths Use Limitation (C)Inspector note: PLease have sanitizer buckets set up on cooking line and prep areas.
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Nonfood-Contact Surfaces (C)Inspector note: PIC will need to clean... the two door sliding door refrigerator on the cooking line next to the hand sink. Please clean the glass and tracks door slides. Clean shelves on cooking line. Clean the wire shelves in the walk in.
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Ventilation Hood Systems Filters (C)Inspector note: PIC will need to clean the hood filters. Hood sticker good until April 2025
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Cutting Surfaces (C)Inspector note: Clean cutting board of deep dark stains and scores. If not replace.
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Outside Receptacles (C)Inspector note: PIC will need to clean up around parking lot and trash area.
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Clean the floor under and behind the cooking equipment. Clean the wall behind the cooking equioment. both visibly soiled.
What changed since the previous inspection?
Compared with Pass on December 20, 2024: 8 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.