A smoke test conducted this day and witnessed by ISD health GF & ISD Environmental who was on site has indicated a void with smoke entry in pipe under basement toilet. Make all necessary repairs by a licensed plumber. Pull all proper permits for any work performed. Consult ISD plumbing divison.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Recent pest report dated 08/05/2026 indicated void under toilet needing sealing and as seen by smoke test that occured today. Provide an updated report once work has been completed on toilet reflecting repair. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are eventually no captures no evidence all structural voids have been treated and sealed with all exclusionary work has been completed and sanitation in the establishment is acceptable.. Literature explaining IPM has been provided to the PIC by email.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
A smoke test conducted this day and witnessed by ISD health GF & ISD Environmental who was on site has indicated a void with smoke entry in pipe under basement toilet. Make all necessary repairs by a licensed plumber. Pull all proper permits for any work performed. Consult ISD plumbing divison.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Recent pest report dated 08/05/2026 indicated void under toilet needing sealing and as seen by smoke test that occured today. Provide an updated report once work has been completed on toilet reflecting repair. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are eventually no captures no evidence all structural voids have been treated and sealed with all exclusionary work has been completed and sanitation in the establishment is acceptable.. Literature explaining IPM has been provided to the PIC by email.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Sep 3, 2026 · Original Source
Inspection
Jul 29, 2026
Failed (extension granted)
13 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
V&D kit not present. Emailed procedures. Provide supplies.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Shellstock tags not dated with last day sold. Retrain staff. No tag attached to oysters in basement walkin cooler. Maintain tag with product until exhausted.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Blue cheese 54F chopped tomatoes 44F. Product out of temperature less than one hour during setup removed from service to cool to below 41F under refrigeration. Covers placed on open flip top unit to maintain temperature control near broiler generating heat. COS.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Digital gauge on high temperature dish machine in basement showing error message when unit goes through a cycle. Repair. Alternative means to sanitize glassware at bar high temperature glass washer at 181F and three compartment sink with quats sanitizer. Provide irreversible indicator for high temperature dish machines.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors in walkin cooler floors at cookline and baseboards around equipment with soils. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Coffee machine drains into wait station handsink. Properly plumb into an indirect drain elsewhere.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Floor drain under food prep sink in basement appears clogged and is draining slowly. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Blue waste oil container in rear of business with soils and food debris. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hole in base of wall in basement restroom. Peeling paint broken plaster in ceiling in basement area outside of walkin and above three compartment sink. Clean and resurface. Make all necessary repairs. Basement walk in floor with exposed concrete. Clean and resuface.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Recent pest report has mice capture listed. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report states there are no captures no evidence all structural voids have been treated and sealed with all exclusionary work has been completed and sanitation in the establishment is acceptable.. Literature explaining IPM has been provided to the PIC by email.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and disinfect the employee restroom in the basement.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source
Inspection
Jul 22, 2026
Failed
13 recorded violations
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Blue waste oil container in rear of business with soils and food debris. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hole in base of wall in basement restroom. Peeling paint broken plaster in ceiling in basement area outside of walkin and above three compartment sink. Clean and resurface. Make all necessary repairs. Basement walk in floor with exposed concrete. Clean and resuface.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Large and small fly activity in basement. Provide updated IPM pest control report upon re inspection. Clean and sanitize all affected areas.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Clean and disinfect the employee restroom in the basement.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Floor drain under food prep sink in basement appears clogged and is draining slowly. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
V&D kit not present. Emailed procedures. Provide supplies.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Shellstock tags not dated with last day sold. Retrain staff. No tag attached to oysters in basement walkin cooler. Maintain tag with product until exhausted.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Blue cheese 54F chopped tomatoes 44F. Product out of temperature less than one hour during setup removed from service to cool to below 41F under refrigeration. Covers placed on open flip top unit to maintain temperature control near broiler generating heat. COS.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Digital gauge on high temperature dish machine in basement showing error message when unit goes through a cycle. Repair. Alternative means to sanitize glassware at bar high temperature glass washer at 181F and three compartment sink with quats sanitizer. Provide irreversible indicator for high temperature dish machines.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Water on floors in walkin cooler floors at cookline and baseboards around equipment with soils. Clean to remove.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Coffee machine drains into wait station handsink. Properly plumb into an indirect drain elsewhere.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Oct 24, 2025
Passed
9 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate observed expired 2023. Post current CFPM certificate
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Condiment containers and squeeze botttles at the assembly station/ kitchen observed without labels.Provide lables when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks observed missing on consumer advisory pertaining to the items offered cooked to order from both paper and online menu. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hood vent and attachments observed heavily soiled and dusty. Clean to remove. Hood sticker expire 11.11.25
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide irreversible thermometer for both (bar/dowsnstairs) high temp diswasher. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishwasher (downstairs) final rinsing /water sanitization observed 157F. Repair to 180F minimum. Staff advised to use 3 bay sink to sanitize all dishes until repair is done
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
CFPM certificate observed expired 2023. Post current CFPM certificate
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Condiment containers and squeeze botttles at the assembly station/ kitchen observed without labels.Provide lables when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Asterisks observed missing on consumer advisory pertaining to the items offered cooked to order from both paper and online menu. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hood vent and attachments observed heavily soiled and dusty. Clean to remove. Hood sticker expire 11.11.25
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide irreversible thermometer for both (bar/dowsnstairs) high temp diswasher. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dishwasher (downstairs) final rinsing /water sanitization observed 157F. Repair to 180F minimum. Staff advised to use 3 bay sink to sanitize all dishes until repair is done
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Oct 17, 2025 · Original Source
Inspection
Jul 25, 2024
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hot water handle on the handsink at the cookline broken Large leak noted froma pipe below the handwash sink- Lower prep
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired January 2024- Schedule hood cleaning and inspection
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 25, 2024 · Original Source
Inspection
Jul 16, 2024
Hearing scheduled
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products in lift top refrigeration unit with temperatures of 50F-55F. Per the PIC the products were prepared less than 1/2 hour prior to the inspection- All products were removed and placed in a freezer to cool
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous quart containers in walkin w/ products No labeling or datemarking- Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Heavy black buildup on soda nozzles- Bar Black buildup internal panel of ice machine
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hot water handle on the handsink at the cookline broken Large leak noted froma pipe below the handwash sink- Lower prep
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired January 2024- Schedule hood cleaning and inspection
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 16, 2024 · Original Source
Inspection
Jul 9, 2024
Failed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products in lift top refrigeration unit with temperatures of 50F-55F. Per the PIC the products were prepared less than 1/2 hour prior to the inspection- All products were removed and placed in a freezer to cool
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous quart containers in walkin w/ products No labeling or datemarking- Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Heavy black buildup on soda nozzles- Bar Black buildup internal panel of ice machine
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hot water handle on the handsink at the cookline broken Large leak noted froma pipe below the handwash sink- Lower prep
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired January 2024- Schedule hood cleaning and inspection
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jul 9, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 27, 2023
Passed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posted certified food managers certificate has expired. Provide current certificate from a full time employee.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items in the open top cook line unit reading 50-55F for 60-90 min. Maintain cold holding 41F or below PIC removing items to cool/hold 41F or below Alternate unit to be utilized until repairs are complete.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide a working internal thermometer in the open top reach in unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Rinse guage not operating properly at the high temp dish machine.(temp reading 101F) Repair Maintain rinse temp 180-194F or per manufactures instructions. Color changing strip reading in compliance 3 bay sink also available
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement floor to remove soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Nov 27, 2023 · Original Source
Inspection
Nov 17, 2023
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Posted certified food managers certificate has expired. Provide current certificate from a full time employee.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple items in the open top cook line unit reading 50-55F for 60-90 min. Maintain cold holding 41F or below PIC removing items to cool/hold 41F or below Alternate unit to be utilized until repairs are complete.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide a working internal thermometer in the open top reach in unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Rinse guage not operating properly at the high temp dish machine.(temp reading 101F) Repair Maintain rinse temp 180-194F or per manufactures instructions. Color changing strip reading in compliance 3 bay sink also available
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the basement floor to remove soils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.