Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Some boxes with food items stored on the floor at walk-in freezer. Some boxes with single use srticles stored on the floor at storage area. -- Elevate all properly.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Boston Inspectional Services Department, Jun 1, 2026 · Original Source
Inspection
Aug 11, 2025
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Walls behind high temperature dish machine with black mildew like buildup- Clean properly
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, Aug 11, 2025 · Original Source
Inspection
Jan 15, 2025
Passed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees with no hair restraints- Corrected on site
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Sanitizer from the automated dispenser at the 3 bay sink at 500ppm Add water until repairs are made Sanitizer shall be at 200-400ppm
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.
Official record from Boston Inspectional Services Department, Jan 15, 2025 · Original Source
Inspection
Jan 8, 2025
Failed
2 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees with no hair restraints- Corrected on site
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Sanitizer from the automated dispenser at the 3 bay sink at 500ppm Add water until repairs are made Sanitizer shall be at 200-400ppm
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.
Official record from Boston Inspectional Services Department, Jan 8, 2025 · Original Source
Inspection
Aug 23, 2024
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
The main walkin refrigeration unit is currently not operating and has been taken out of service Due to the lower volume of service at this time of the season in this kitchen the location is utilizing refrigeration in other areas of the building. Kitchen will be in full use within the next 30 days per the PIC Make proper repairs to the Walkin refrigeration unit to operate with proper temperatures or replace 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.
Official record from Boston Inspectional Services Department, Aug 23, 2024 · Original Source
Inspection
Aug 16, 2024
Failed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
The main walkin refrigeration unit is currently not operating and has been taken out of service Due to the lower volume of service at this time of the season in this kitchen the location is utilizing refrigeration in other areas of the building. Kitchen will be in full use within the next 30 days per the PIC Make proper repairs to the Walkin refrigeration unit to operate with proper temperatures or replace 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.