Woodshill Table

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Sauces in bain mari @ 120f ensure proper hot hold of 135f or above (ensure products are reheated proper before being put in bain mari)
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
  Inspector note: Wording for undercooked and raw not on menu supply
  code 590.003/3-603.11-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 18, 2023: 2 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.