Inspection
Sep 10, 2026
7 recorded violations
Official wording
When to Wash (P)
Inspector’s notes
Employee packing products in a room with no handsink available- Hands shall be washed prior to food preparation Instructed to discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations noted on inspection report Review with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multiple refrigerated items including sprouts mushrooms and cut wrapped fruits in the retail area in ambient temperatures- Per the PIC the products were there for less than an hour Temperatures of 49F-55F All products were removed at the time of the inspection and placed in the walkin refrigeration
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.
More about food kept at an unsafe temperatureOfficial wording
Food Labels (Pf)
Inspector’s notes
Bottled product for sale in the retail area on the front counter with no labeling- undetermined product Removed at te time of the inspection and discarded
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Numerous refrigerated items stored on shelving in retail area All retail refrigeration full of products Provide addition refrigeration to accomodate amount of temperature control products
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.
More about food kept at an unsafe temperatureOfficial wording
Handwashing Sinks-Location and Placement (Pf)
Inspector’s notes
Observed an employee packaging products in a room at the front of the store that does not have a handsink- Install
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.
More about handwashing problemsOfficial wording
Intensity-Lighting (C)
Inspector’s notes
Lighting in back prep/warewashing area is no working- 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 10, 2026 · Original Source