Inspection
Aug 14, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 14, 2026 · Original Source
Eating & Drinking · Boston, MA
Abe & Louie's
793 Boylston St
Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
12 inspectionsInspection
May 22, 2026
Passed
3 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Tested both low temp dishmachine behind the bar on the 2nd floor and test strip stated no sanitizer. Both dishmachine were at 120/120. PIC called Ecolab at the time of the inspection. Repair
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under one of the prep sinks in the basement. Contact licensed plumber pull permit at 1010 Mass Ave plumbing inspector must approve before health can sign off.
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.
More about water, plumbing, or sewage problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed worn grout lines in the kitchen area. Regrout to prevent water and food debris from accumulating and stagnating. PIC called the contractor and he said the tile will be done in 3 weeks times.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, May 22, 2026 · Original Source
Inspection
Apr 29, 2026
Failed (extension granted)
9 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw chicken being stored over the diced potatoes in the cold holding drawer. PIC corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Lobster -57F Crab meat- 55F. PIC removed both food items and placed them back in the walk in refrigeration unit. Ensure staff is checking cold holding food temperatures and not putting to much into the stainless steal food containers. Store back up under the refrigeration unit if need be.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Tested both low temp dishmachine behind the bar on the 2nd floor and test strip stated no sanitizer. Both dishmachine were at 120/120. PIC called Ecolab at the time of the inspection. Repair
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Observed worn/scored cutting boards. Replace cutting boards
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed both ice machines with mold- like substance inside. Remove ice and clean and sanitize both 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.
More about cleaning or sanitizing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under one of the prep sinks in the basement. Contact licensed plumber pull permit at 1010 Mass Ave plumbing inspector must approve before health can sign off.
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.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.11-COther
Official wording
Outdoor Storage Surface (C)
Inspector’s notes
Observed heavy grease on top of the grease container and on the ground. Clean/Degrease container and clean grounds to remove all evidence of grease.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed worn grout lines in the kitchen area. Regrout to prevent water and food debris from accumulating and stagnating. PIC called the contractor and he said the tile will be done in 3 weeks times.
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
PIC was able to provide 2 pest reports and we went over the reports. Company has been approved and will send along the plans for repairing holes or any access points in the basement area. PIC stated that the pest company is coming out 3 to 4 times a week. I did not see any evidence of droppings at today's inspection. Report does state activity and exterminator has been making recommdations. Ensure the reports are being read and address to correct the issues. Please continue to send along pest to the email provided. Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. Ensure all recommendations have been address. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Apr 22, 2026
Failed
9 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw chicken being stored over the diced potatoes in the cold holding drawer. PIC corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Lobster -57F Crab meat- 55F. PIC removed both food items and placed them back in the walk in refrigeration unit. Ensure staff is checking cold holding food temperatures and not putting to much into the stainless steal food containers. Store back up under the refrigeration unit if need be.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Tested both low temp dishmachine behind the bar on the 2nd floor and test strip stated no sanitizer. Both dishmachine were at 120/120. PIC called Ecolab at the time of the inspection. Repair
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Observed worn/scored cutting boards. Replace cutting boards
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed both ice machines with mold- like substance inside. Remove ice and clean and sanitize both 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.
More about cleaning or sanitizing problemscriticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Observed no air gap under one of the prep sinks in the basement. Contact licensed plumber pull permit at 1010 Mass Ave plumbing inspector must approve before health can sign off.
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.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.11-COther
Official wording
Outdoor Storage Surface (C)
Inspector’s notes
Observed heavy grease on top of the grease container and on the ground. Clean/Degrease container and clean grounds to remove all evidence of grease.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed worn grout lines in the kitchen area. Regrout to prevent water and food debris from accumulating and stagnating. Observed clutter and debris in the dry storage area in the basement. Clean and organize room and ensure all items are stored mimiumum of 6 inches off the floor.
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
PIC was able to provide 2 pest reports and we went over the reports. Company has been approved and will send along the plans for repairing holes or any access points in the basement area. PIC stated that the pest company is coming out 3 to 4 times a week. I did not see any evidence of droppings at today's inspection. Report does state activity and exterminator has been making recommdations. Ensure the reports are being read and address to correct the issues. Please continue to send along pest to the email provided. Please consult with a licensed pest control/extermination company and obtain a detailed report confirming that there are no pest captures no signs of activity and no sanitation concerns. Ensure all recommendations have been address. All identified or potential entry points and structural voids must be properly treated and sealed prior to the next inspection. Pest control service frequency should be increased as needed until the issue has been fully resolved and verified.
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Apr 22, 2026 · Original Source
Inspection
Oct 29, 2025
Report filed
5 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff.
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.
More about cleaning or sanitizing problemsmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations cited. Provide active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Both bar dishwashers down. Repair. Alternative means to sanitize equipment in place at high temp dish machine in kitchen. Eco lab enroute at the time of 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing handsink with buckets inside raw bar handsink with narrow pathway hindering access cookline handsink with pan in front of it basement prep handsink obstructed by a keg. Corrected on site.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Upon inspection no handsoap and cookline and raw bar handsinks. Corrected on site.
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 record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source
Inspection
Oct 21, 2025
Failed
5 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No evidence of handwashing. Retrain staff.
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.
More about cleaning or sanitizing problemsmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations cited. Provide active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Both bar dishwashers down. Repair. Alternative means to sanitize equipment in place at high temp dish machine in kitchen.
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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing handsink with buckets inside raw bar handsink with narrow pathway hindering access cookline handsink with pan in front of it basement prep handsink obstructed by a keg. Corrected on site.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Upon inspection no handsoap and cookline and raw bar handsinks. Corrected on site.
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 record from Boston Inspectional Services Department, Oct 21, 2025 · Original Source
Inspection
Jun 6, 2025
Passed
1 recorded violation
minorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
High temp dish machine 157F at plate. Repair. Alternative means to sanitize equipment in place at three bay sink. Part on order for booster.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 6, 2025 · Original Source
Inspection
Apr 2, 2025
Failed (extension granted)
4 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge is not working. Repair.
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 temperatureminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
High temp dish machine 157F at plate. Repair. Alternative means to sanitize equipment in place at three bay sink. Part on order for booster.
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Indirect waste drains for shell stock ice bin not hovering over drain repair. Leak under three bay sink. 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 issuesminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Broken out of use ice machine. Remove.
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, Apr 2, 2025 · Original Source
Inspection
Mar 26, 2025
Failed
4 recorded violations
majorCode 590.004/4-204.115-PFFood temperature
Official wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Rinse gauge is not working. Repair.
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 temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 157F at plate. Repair. Alternative means to sanitize equipment in place at three bay sink.
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 temperatureminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Indirect waste drains for shell stock ice bin not hovering over drain repair. Leak under three bay sink. 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 issuesminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Broken out of use ice machine. Remove.
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, Mar 26, 2025 · Original Source
Inspection
May 10, 2024
Passed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
date of last sold / served not written on tags. Retrain staff.
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 issuesmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Drawer unit and reach in under salad station inoperable. Make all necessary repairs. alternatiative means for refrigeration in basement walkin at 41F
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 temperatureminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Glass washer in basement inoperable. Repair. Alternative means to wash glasses at bars
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Drain pipe leaking under prep sink. 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 issuesminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
Choke save expired. Provide current Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 10, 2024 · Original Source
Inspection
May 3, 2024
Failed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
date of last sold / served not written on tags. Retrain staff.
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 issuesmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Drawer unit and reach in under salad station inoperable. Make all necessary repairs. alternatiative means for refrigeration in basement walkin at 41F
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 temperatureminorCode 590.004/4-501.15-CCleaning and sanitizing
Official wording
Warewashing Machines Manufacturers’ Operating Instructions (C)
Inspector’s notes
Glass washer in basement inoperable. Repair. Alternative means to wash glasses at bars
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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Drain pipe leaking under prep sink. 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 issuesminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
Choke save expired. Provide current Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 3, 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