Inspection
May 27, 2026
7 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed bein left out on counter tops. Discontinue and provide a proper sanitizing solution
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 wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Two containers with chicken observed stored on the ground in the walk-in unit. Discontinue/ elevate 6 inch of the ground
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 contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Slice tomatoes 48F Lettuce 56F Mozzarella cheese 54F on the second prep table with refrigerated with elevated temperature . Provide proper cold Holding of 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 temperatureOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit multiples container with foods observed without date mark.Properly date mark all ready to eat foods/ Provide made/discard date to all food prepped before storing in the refrigerator
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
Hot Water and Chemical-Methods (P)
Inspector’s notes
High temperature dish machine wash cycle 123F after 3 cycles / Repair to provide 150F-160F wash and 180 rinse / 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 unsafelyOfficial wording
Drying Mops (C)
Inspector’s notes
Observed mop stored inside the mop bucket when not in use. Mops must be properly hung to air dry between uses to help prevent bacterial growth
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 27, 2026 · Original Source