Inspection
Sep 9, 2026
5 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed multiple instances of short deli containers used as scoops in foods; utensils for foods should have a handle to prevent contamination by hands.
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 issuesOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed partially cooked potatoes stored at ambient that the employee states had been partially cooked at or around 7:00am this morning but left outside of cold holding; the staff voluntarily discarded the potatoes and will review their procedures on the potatoes; store cold food at or below 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 temperatureOfficial wording
Variance Requirement (Pf)
Inspector’s notes
In the walk-in refrigerator observed pickled okra and pickled tomatoes dated 7-30 and 8-13 but there is no HACCP plan on file with the Health Division or on site at the restaurant; provide a HACCP plan for approval by the Health Division before conducting any specialized processes. The person in charge segregated the pickled products and labeled them not for use so they can be sent to a labratory for testing of lactic acid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the breakfast and lunch menu there is a consumer advisory disclosure but no reminder on menu items that can be consumed raw or undercooked; provide a reminder * on menu items that can be consumed raw or undercooked.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At one of the handwashing sinks at the bar observed the sink basin blocked by a steam pan that is storing soiled or used creamer containers; retrain staff that handwashing sinks should only be used for hand washing and nothing else. There is a second handwashing sink on the other side of the bar that was observed unobstructed fully stocked and working.
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, Sep 9, 2026 · Original Source