Inspection
May 28, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 28, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Ali's Uyghur Kitchen
1 Brighton Av
Last inspected May 28, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspectionsInspection
Nov 7, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Numerous areas of the ceiling including above the service area and the kitchen with heavin damage and peeling plaster/paint Referred to the Building Department Upon re-inspection on 9.11.25 ceiling was observed to have been scraped to remove any peeling paint. Provide repairs for the exterior roof & interior ceiling. Repairs were discussed with the manager on site. Manager stating he has received a quote & signed a repair contract
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, Nov 7, 2025 · Original Source
Inspection
Sep 16, 2025
Failed (extension granted)
2 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Location to remain voluntarily closed pending receipt & review of a licensed plumbers report for the food court. Report to be sent to ISDHealth@Boston.gov
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Numerous areas of the ceiling including above the service area and the kitchen with heavin damage and peeling plaster/paint Referred to the Building Department Upon re-inspection on 9.11.25 ceiling was observed to have been scraped to remove any peeling paint. Provide repairs for the exterior roof & interior ceiling. Repairs were discussed with the manager on site. Manager stating he has received a quote & signed a repair contract
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 16, 2025 · Original Source
Inspection
Sep 11, 2025
Voluntarily closed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee observed worning in the kitchen with no hair restraint- Corrected
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.
More about employee hygiene or health policy issuesmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Employee at the establishment at the time of the inspection was unable to properly answer questions pertaining to food safety and was unable to properly set up sanitizer for wiping cloths or in the 3 bay sink- Review proper procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No evidence of a CFPM at the location- Provide documentation of a CFPM or employee enrollment in an approved CFPM course
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Location to remain voluntarily closed pending receipt & review of a licensed plumbers report for the food court. Report to be sent to ISDHealth@Boston.gov
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
At the time of the inspection the employee was wearing a pair of gloves on his hands. I observed the employee handle his phone leave the kiosk and return and then go to prepare foods without changing his gloves Review glove use procedures with all employes
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Frozen foods stored directly on freezer shelves and in partially open store bags in the freezer Store products 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.
More about food not protected from contaminationcriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products in the hot holding display with temperatures of 115F-126F Products were removed during the inspection and reheated to above 165F and the hot holding unit temperature was raised
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Areas of floor under and behind the cookline with heavy grease and debris buildup- Establishment shall be thouroughly cleaned with proper frequency Interiors of refrigeration and freezer with heavy encrusted 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodent droppings noted along the front service line area- Evidence of rodent droppings noted behind equipment in the kitchen Following a phone conversation with the owner I was informed that they do not have a pest control company Contact a licensed pest control company to perform a pest control tretment and provide a detailed pest control report to the Health Department Referred to the Enviromental Department for review 06/05/25- Additional dropping were noted below equipment along the front service line
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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Numerous areas of the ceiling including above the service area and the kitchen with heavin damage and peeling plaster/paint Referred to the Building Department Upon re-inspection on 9.11.25 ceiling was observed to have been scraped to remove any peeling paint. Provide repairs for the exterior roof & interior ceiling. Repairs were discussed with the manager on site. Manager stating he has received a quote & signed a repair contract
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 11, 2025 · Original Source
Inspection
Jun 5, 2025
Voluntarily closed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee observed worning in the kitchen with no hair restraint- Corrected
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.
More about employee hygiene or health policy issuesmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Employee at the establishment at the time of the inspection was unable to properly answer questions pertaining to food safety and was unable to properly set up sanitizer for wiping cloths or in the 3 bay sink- Review proper procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No evidence of a CFPM at the location- Provide documentation of a CFPM or employee enrollment in an approved CFPM course
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.
More about paperwork, training, or posting issuescriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
At the time of the inspection the employee was wearing a pair of gloves on his hands. I observed the employee handle his phone leave the kiosk and return and then go to prepare foods without changing his gloves Review glove use procedures with all employes
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Frozen foods stored directly on freezer shelves and in partially open store bags in the freezer Store products 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.
More about food not protected from contaminationcriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products in the hot holding display with temperatures of 115F-126F Products were removed during the inspection and reheated to above 165F and the hot holding unit temperature was raised
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Areas of floor under and behind the cookline with heavy grease and debris buildup- Establishment shall be thouroughly cleaned with proper frequency Interiors of refrigeration and freezer with heavy encrusted 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodent droppings noted along the front service line area- Evidence of rodent droppings noted behind equipment in the kitchen Following a phone conversation with the owner I was informed that they do not have a pest control company Contact a licensed pest control company to perform a pest control tretment and provide a detailed pest control report to the Health Department Referred to the Enviromental Department for review 06/05/25- Additional dropping were noted below equipment along the front service line
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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Numerous areas of the ceiling including above the service area and the kitchen with heavin damage and peeling plaster/paint Referred to the Building Department
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, Jun 5, 2025 · Original Source
Inspection
Jun 4, 2025
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee observed worning in the kitchen with no hair restraint- Corrected
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.
More about employee hygiene or health policy issuesmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Employee at the establishment at the time of the inspection was unable to properly answer questions pertaining to food safety and was unable to properly set up sanitizer for wiping cloths or in the 3 bay sink- Review proper procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
No evidence of a CFPM at the location- Provide documentation of a CFPM or employee enrollment in an approved CFPM course
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.
More about paperwork, training, or posting issuescriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
At the time of the inspection the employee was wearing a pair of gloves on his hands. I observed the employee handle his phone leave the kiosk and return and then go to prepare foods without changing his gloves Review glove use procedures with all employes
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Frozen foods stored directly on freezer shelves and in partially open store bags in the freezer Store products 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.
More about food not protected from contaminationcriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Products in the hot holding display with temperatures of 115F-126F Products were removed during the inspection and reheated to above 165F and the hot holding unit temperature was raised
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Areas of floor under and behind the cookline with heavy grease and debris buildup- Establishment shall be thouroughly cleaned with proper frequency Interiors of refrigeration and freezer with heavy encrusted 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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodent droppings noted along the front service line area- Evidence of rodent droppings noted behind equipment in the kitchen Following a phone conversation with the owner I was informed that they do not have a pest control company Contact a licensed pest control company to perform a pest control tretment and provide a detailed pest control report to the Health Department Referred to the Enviromental Department for review
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 insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Numerous areas of the ceiling including above the service area and the kitchen with heavin damage and peeling plaster/paint Referred to the Building Department
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, Jun 4, 2025 · Original Source
Inspection
Dec 12, 2024
Report filed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC needs to take active managerial control of hot and cold holding and warewashing procedures. Train staff to monitor temperatures for hot and cold holding and to set up 3 compartment sink for warewashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw chicken lamb and beef stored above produce and prepped foods. Ensure raw meat is stored below produce or ready to eat foods. 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
Cooked chicken and noodles in cold display at 60F for several hours. Discarded by PIC. Discontinue using cold unit until serviced and working correctly- holding foods at 41F or below.
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cok foods in steam table 90-100F for several hours- tofu eggs beef bok choy. Discarded by PIC. Confirm unit is working correctly before using to hold hot foods- over 135F.
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 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Sponges observed at warewashing sink. Discard sponges and discontinue using to wash food contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set up to wash rinse and sanitize during operational hours. Retrain staff and replace drain plaugs as needed to ensure staff can set up sink to wash rinse and sanitize equipment and utensils.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of cookline refrigerator with soils and spills. Clean and maintain.
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
Faucet at 3 compartment sink leaks. Repair as needed.
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 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Hand sink at cookline without towels. Staff using napkins. Ensure hand sinks have soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Spray bottle with pink chemical unlabeled. Label all chemical bottles to prevent contamination.
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, Dec 12, 2024 · Original Source
Inspection
Dec 5, 2024
Failed
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC needs to take active managerial control of hot and cold holding and warewashing procedures. Train staff to monitor temperatures for hot and cold holding and to set up 3 compartment sink for warewashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw chicken lamb and beef stored above produce and prepped foods. Ensure raw meat is stored below produce or ready to eat foods. 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
Cooked chicken and noodles in cold display at 60F for several hours. Discarded by PIC. Discontinue using cold unit until serviced and working correctly- holding foods at 41F or below.
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cok foods in steam table 90-100F for several hours- tofu eggs beef bok choy. Discarded by PIC. Confirm unit is working correctly before using to hold hot foods- over 135F.
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 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Sponges observed at warewashing sink. Discard sponges and discontinue using to wash food contact surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set up to wash rinse and sanitize during operational hours. Retrain staff and replace drain plaugs as needed to ensure staff can set up sink to wash rinse and sanitize equipment and utensils.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of cookline refrigerator with soils and spills. Clean and maintain.
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
Faucet at 3 compartment sink leaks. Repair as needed.
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 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Hand sink at cookline without towels. Staff using napkins. Ensure hand sinks have soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.007/7-102.11-PFOther
Official wording
Common Name-Working Containers (Pf)
Inspector’s notes
Spray bottle with pink chemical unlabeled. Label all chemical bottles to prevent contamination.
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, Dec 5, 2024 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Mar 1, 2024
Report filed
17 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No evidence of proper handwashing by employees- At the time of the inspection there was no soap or papertowels at both of the handwashing sinks- Reviewed with the PIC and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Numerous violations including priority violations noted on the inspection report- Review all procedures with staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze bottles and containers with no labeling- Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-304.11-PEquipment and utensils
Official wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s notes
Products are observed in refrigeration units stored directly on the shelving not in containers- Discontinue and store foods properly
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Scoops used for food products stored in stagnant water- Store properly
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on counters throughout with no sanitizer set up- Correct
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods in hot holding service unit at 115F-120F Per the PIC the products have been on the line less than 30 min All products were removed and reheated to 165F or above
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 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed employee cutting vegetables in the back prep area with no gloves on The product was discarded the employee washed his hands and put on gloves Review procedures with staff
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 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No metal stem thermometer available for use at the time of the inspection- 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available for chlorine sanitizer that is used at the 3 bay sink- Provide
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 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Employees cutting products on a broken cutting board- Replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interiors of refrigeration and freezers with heavy soils on the shelves and doors- Clean
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 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Hot water handle on the handwashing sink in the back prep has broken off and staff are using the shutoff handle below nthe sink to turn hot water on and off- Make proper repairs
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 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap available at all handwashing sinks- Corrected
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 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No papertowels available at all handwashing sinks- Corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling area in building above the establishment with heavy damage and chipping/damaged plaster- Repair Contact the building owner and follow up with making repairs to the area
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 issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Condition of issuance for non payment of the 2024 Health Permit- Make immediate payment
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 1, 2024 · Original Source
Inspection
Feb 22, 2024
Failed
17 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No evidence of proper handwashing by employees- At the time of the inspection there was no soap or papertowels at both of the handwashing sinks- Reviewed with the PIC and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Numerous violations including priority violations noted on the inspection report- Review all procedures with staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze bottles and containers with no labeling- Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-304.11-PEquipment and utensils
Official wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s notes
Products are observed in refrigeration units stored directly on the shelving not in containers- Discontinue and store foods properly
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Scoops used for food products stored in stagnant water- Store properly
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on counters throughout with no sanitizer set up- Correct
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 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods in hot holding service unit at 115F-120F Per the PIC the products have been on the line less than 30 min All products were removed and reheated to 165F or above
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 590.003(C)/3-301.11-PHandwashing
Official wording
Preventing Contamination from Hands (P)
Inspector’s notes
Observed employee cutting vegetables in the back prep area with no gloves on The product was discarded the employee washed his hands and put on gloves Review procedures with staff
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 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No metal stem thermometer available for use at the time of the inspection- 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.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available for chlorine sanitizer that is used at the 3 bay sink- Provide
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 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Employees cutting products on a broken cutting board- Replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interiors of refrigeration and freezers with heavy soils on the shelves and doors- Clean
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 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Hot water handle on the handwashing sink in the back prep has broken off and staff are using the shutoff handle below nthe sink to turn hot water on and off- Make proper repairs
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 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
No soap available at all handwashing sinks- Corrected
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 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
No papertowels available at all handwashing sinks- Corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling area in building above the establishm net with heavy damage and chipping/damaged plaster- 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 issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Condition of issuance for non payment of the 2024 Health Permit- Make immediate payment
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Feb 22, 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