Inspection
Jan 28, 2026
3 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced tomatoes on the cookline recorded 44.5F and Parfait Yogurt at Grab and go 44F.Monitor and as discussed with the PIC to chill the product before storing for service
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
Food Labels (Pf)
Inspector’s notes
Noted several food products at grab and go without proper labelling requirements.Provide
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand washing sink in the dish room blocked by a mop bucket .Remove and provide easy access to the hand sink
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, Jan 28, 2026 · Original Source