Inspection
Jul 18, 2025
9 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees in kitchen with no hair estraints at the time of the inspection- Corrected on site
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 issuesOfficial wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on inspection report Review 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 findingOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
No sanitizer solution set up at the time of the inspection and numerous damp wipin cloths were noted in prep areas- Corrected on site
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 Preparation (C)
Inspector’s notes
Employees are preparing products on tables in the lower level. Ceiling is open and there is no handwashing sink available- Disconyinue any food preparation in the lower level without authorization from the Health Department
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thawing (C)
Inspector’s notes
Closed packages of raw fish defrosting in stagnant water in a bucket at the 3 bay sink- Reviewed proper procedures and corrected at the time of the inspection
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous products including garlic/oil cut vegetables and noodles being held in abient air at 49F-55F. Perthe PIC products were out less than 1 hour All products returned to refrigeration at 41F or below Review procedures with staff
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
Numerous prepared items in refrigeration with no labeling of product or production/discard dates- 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 temperatureOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors below/behind equipment with soils and grease- Clean properly
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwashing sink at the ware washing area was full of equipment- Cleaned at the time of the inspection
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, Jul 18, 2025 · Original Source