Cooked?✓
W Boston The Gallery Restaurant
June 26, 2026 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 4 code checks were marked passed.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: At the standing cooler next to the handwashing sink observed cut melon 55F sliced cheese 57F; at the middle sandwich cooler at the cook line observed smoked salmon 58F cut cucumbers 58F cooked chicken wings 59F; a service call was placed to repair the cold holding units and foods that had been placed into the units within the last two hours were put into the walk-in unit to properly cool and foods that had been left in the cold holding units longer were voluntarily discarded by staff. Hold cold TCS foods at 41F or below.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: At the cook line observed cooked pears inside a hotel pan kept on an unheated surface at 80F; discussed with person in charge to keep the pears on the flat top grill at 135F and above or in cold holding at 41F or below the pears were voluntarily discarded.
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Using Clean Tableware for Second Portions and Refills (C)Inspector note: Observed metal bowls stored inside bulk food containers; utensils to scoop foods from bulk containers should have handles to prevent contamination by hands.
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Temperature Measuring Devices-Functionality (C)Inspector note: Multiple cold holding units observed without internal thermometers; provide internal thermometers for all coold holding units.
What changed since the previous inspection?
Compared with Fail on June 15, 2026: 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.