Wich ! T

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Pulled pork at hot hold line 90F-135F. Ensure products are hot held at 140F or above. Removed at reheated to 168F At time of reinspection pulled pork 59F in hot holding. Reheated to 170F
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Improper Maintenance of Floors
  Inspector note: Floor drains below 3 bay sink and sink located at prep area with heavy soils- Clean
  code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on February 15, 2017: 5 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.