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Eating & Drinking w/ Take Out · Boston, MA

Auntie Vie's Bakery & Cafe

538 Dudley St

Last inspected Oct 29, 2024 · View Map ↗ · Compare ↗

The department’s records list this business as closed or out of business.

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Passed

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Inspection

Oct 29, 2024

Passed

5 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed raw shell eggs stored above ready to eat produce in single door refrigerated unit. Discussed with PIC to ensure raw and ready to eat foods are properly stored seperated in refrigerated units. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 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

Observed previous cooked curry goat stored in refrigerated unit @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in additional unit. COS

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Observed broken thermometer stored in 2 door upright refrigerated unit. Provide new thermometer inside 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.

More about food kept at an unsafe temperature
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed employee washing knives in hand sink. Discontinue and ensure hand sinks are clear and accessible for hand washing only. COS

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 problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Observed back door open without screens for prevention of contamination of food prep / cook. Discussed with PIC to provide a screen door to prevent contamination with food items. PIC closed the door while on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 29, 2024 · Original Source

Inspection

Oct 22, 2024

Failed

5 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Observed raw shell eggs stored above ready to eat produce in single door refrigerated unit. Discussed with PIC to ensure raw and ready to eat foods are properly stored seperated in refrigerated units. COS

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 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

Observed previous cooked curry goat stored in refrigerated unit @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in additional unit. COS

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 temperature
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Observed broken thermometer stored in 2 door upright refrigerated unit. Provide new thermometer inside 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.

More about food kept at an unsafe temperature
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed employee washing knives in hand sink. Discontinue and ensure hand sinks are clear and accessible for hand washing only. COS

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 problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Observed back door open without screens for prevention of contamination of food prep / cook. Discussed with PIC to provide a screen door to prevent contamination with food items. PIC closed the door while on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Boston Inspectional Services Department, Oct 22, 2024 · Original Source

Inspection

May 21, 2024

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, May 21, 2024 · Original Source

Inspection

Nov 30, 2023

Passed

4 recorded violations

criticalCode 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

Observed curry chicken / beef stored in refrigerated unit between 44F - 47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in additional refrigerated unit. Corrected on site

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 temperature
criticalCode 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

Observed collard greens / Cabbage stored in steam table @ 124F. Discussed with PIC to maintain hot holding @ 135F and above. PIC added water to steam table. Corrected on site

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 temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed Sanitizing Bay not operating properly. Repair

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 issues
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed excessive ice build up in upright freezer. Clean to remove all ice

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 problems

Official record from Boston Inspectional Services Department, Nov 30, 2023 · Original Source

Inspection

Nov 16, 2023

Failed

4 recorded violations

criticalCode 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

Observed curry chicken / beef stored in refrigerated unit between 44F - 47F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in additional refrigerated unit. Corrected on site

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 temperature
criticalCode 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

Observed collard greens / Cabbage stored in steam table @ 124F. Discussed with PIC to maintain hot holding @ 135F and above. PIC added water to steam table. Corrected on site

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 temperature
minorCode 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Observed Sanitizing Bay not operating properly. Repair

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 issues
majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Observed excessive ice build up in upright freezer. Clean to remove all ice

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 problems

Official record from Boston Inspectional Services Department, Nov 16, 2023 · Original Source

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