ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Apr 15, 2026
Passed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraints while working with foods
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current food safety certificate on site as we discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Clean the vents in the hood above the char grille from heavy grease and grime
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 15, 2026 · Original Source
Inspection
Apr 13, 2026
Failed (extension granted)
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraints while working with foods
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post current food safety certificate on site as we discussed
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
A few mwnu items aremissing the p[roper disclosure / reminder - Address where needed
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.
Clean the vents in the hood above the char grille from heavy grease and grime
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 13, 2026 · Original Source
Inspection
Apr 7, 2026
Failed
5 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Post a copy of the PIC's current food safety certificate on site
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
A few mwnu items aremissing the p[roper disclosure / reminder - Address where needed
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.
Clean to remove heavy grease and grime where needed
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source
Inspection
Sep 24, 2025
Passed
9 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can goods with heavy dents at the seals stored on can good rack. Discussed with PIC to monitor and ensure all are in good condition while stored.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored in walk in on the floor. Remove and ensure all foods are properly stored elevated at least 6" off the floor. Observed cut lettuce stored in stagnant water in reach in unit @ grill station. Discontinue and maintain cut lettuce stored dry
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed individual packed pasta stored in reach in unit @ 48F over 24hrs per PIC. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded pasta held over 24hrs
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.
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 prep tables in prep kitchen soiled with coffee and food spills; Observed bulk containers and lids inside walk in cooler / underneath prep table in prep kitchen heavily soiled; shelves above and along 3 bay sink / prep tables with heavy dust and grease spills; racks inside pizza station soiled; heavily soiled microwave and soils inside condiment fridge at front counter. Thoroughly clean all stated equipment and maintain cleaning with frequency
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed metal container stored in handsink at prep kitchen. Discussed with PIC to remove and maintain handsinks clear and accessible for handwashing 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.
Provide constant running water at 3 bay compartment sink without leaks. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease on floors under and around fryers. Thoroughly clean to remove all grease
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.
Observed no handsoap at handsink in prep kitchen. Discussed with PIC to maintain handsoap at all handsinks at all times. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired August 2025. PIC contact company while on site. Instructed PIC to submit confirmation of cleaning to the Health Division upon scheduling
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.
Official record from Boston Inspectional Services Department, Sep 24, 2025 · Original Source
Inspection
Sep 11, 2025
Failed
9 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed multiple can goods with heavy dents at the seals stored on can good rack. Discussed with PIC to monitor and ensure all are in good condition while stored.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed boxes of food stored in walk in on the floor. Remove and ensure all foods are properly stored elevated at least 6" off the floor. Observed cut lettuce stored in stagnant water in reach in unit @ grill station. Discontinue and maintain cut lettuce stored dry
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed individual packed pasta stored in reach in unit @ 48F over 24hrs per PIC. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded pasta held over 24hrs
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.
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 prep tables in prep kitchen soiled with coffee and food spills; Observed bulk containers and lids inside walk in cooler / underneath prep table in prep kitchen heavily soiled; shelves above and along 3 bay sink / prep tables with heavy dust and grease spills; racks inside pizza station soiled; heavily soiled microwave and soils inside condiment fridge at front counter. Thoroughly clean all stated equipment and maintain cleaning with frequency
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed metal container stored in handsink at prep kitchen. Discussed with PIC to remove and maintain handsinks clear and accessible for handwashing 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.
Provide constant running water at 3 bay compartment sink without leaks. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease on floors under and around fryers. Thoroughly clean to remove all grease
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.
Observed no handsoap at handsink in prep kitchen. Discussed with PIC to maintain handsoap at all handsinks at all times. 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired August 2025. PIC contact company while on site. Instructed PIC to submit confirmation of cleaning to the Health Division upon scheduling
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.
Official record from Boston Inspectional Services Department, Sep 11, 2025 · Original Source
Inspection
May 14, 2025
Passed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy food debris under lift top of sandwich station; heavy grease build up on sides between flat grill and fryolator. Thoroughly clean clean all equipment
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease on floor behind fryolator. Move all equipment to thoroughly clean all grease and food debris
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored inside pizza / sandwich stations and inside single door upright refrigerated unit identified. Provide and maintain labels of the common food stored inside all squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed heavy grease on filters. Remove and clean all filters to remove grease
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer on site at all. Discussed with PIC to monitor and maintain sanitizer on site for proper sanitization of food contact surfaces and utensils. COS
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy food debris under lift top of sandwich station; heavy grease build up on sides between flat grill and fryolator. Thoroughly clean clean all equipment
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.
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 heavy food debris under lift top of sandwich station; heavy grease build up on sides between flat grill and fryolator. Thoroughly clean clean all equipment (new violation)
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.
Observed leak at prep sink. Contact licensed plumber for repairs and provide plumbers report
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy grease on floor behind fryolator. Move all equipment to thoroughly clean all grease and food debris
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored inside pizza / sandwich stations and inside single door upright refrigerated unit identified. Provide and maintain labels of the common food stored inside all squeeze bottles
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed heavy grease on filters. Remove and clean all filters to remove grease
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer on site at all. Discussed with PIC to monitor and maintain sanitizer on site for proper sanitization of food contact surfaces and utensils. COS
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy grease build up on sides of flat grill and on pipes inside fryolator. Thoroughly clean to remove all grease
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.
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 food debris / spills inside all refrigerated units / freezer at front kitchen area. Thoroughly clean clean all equipment and maintain clean
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.
Observed leak at prep sink. Contact licensed plumber for repairs and provide plumbers report
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Apr 29, 2025 · Original Source
Inspection
Oct 29, 2024
Passed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food stored on floor in walk in cooler. Maintain foods elevated 6" off the floor in walk in.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced produce / previous made tuna stored in refrigerated units held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods stored and held over 24hrs in refrigerated 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer solution on site. Discussed with PIC to maintain sanitizing soution at all times of operation. PIC purchased while on site. Chlorine 100ppm
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.
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 multiple soiled knives stored in knife rack; soiled microwave; food debris inside beverage unit; soiled ice build up in deep freezer. Clean all stated equipment to remove ice / soils / debris
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.
Observed evidence of pest activity in kitchen prep. PIC provided detailed report (10/08/24) with evidence of activity. Contact license pest control for bi-weekly services until remedied and provided detail reports to the Health Division]
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Oct 29, 2024 · Original Source
Inspection
Oct 22, 2024
Failed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food stored on floor in walk in cooler. Maintain foods elevated 6" off the floor in walk in.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed sliced produce / previous made tuna stored in refrigerated units held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods stored and held over 24hrs in refrigerated 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer solution on site. Discussed with PIC to maintain sanitizing soution at all times of operation. PIC purchased while on site. Chlorine 100ppm
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.
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 multiple soiled knives stored in knife rack; soiled microwave; food debris inside beverage unit; soiled ice build up in deep freezer. Clean all stated equipment to remove ice / soils / debris
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.
Observed evidence of pest activity in kitchen prep. PIC provided detailed report (10/08/24) with evidence of activity. Contact license pest control for bi-weekly services until remedied and provided detail reports to the Health Division]
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed multiple food items (cold cuts / raw chicken / pasta / fish) stored in walk in cooler between 45F-47F. Discussed with PIC to maintain cold holding @ 41F or below at all times. Observed interior thermometer @ 40F / exterior thermometer with error message which indicates failed sensor. PIC contacted company and vented food items
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed pizza stored outside of hot warmer on 5 tier shelving at counter. Discussed with PIC to maintain hot holding @ 135F and above.
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.
Observed broken food thermometer on site. Provide and maintain functioning thermometers
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.
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 food spills / debris stored inside upright 2 door freezer / sandwich station and microwave; soiled knives stored in knife rack. Clean to remove all soils / spills / debris
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed kitchen prep handsink with cup and bowl stored. Discussed with PIC to remove and maintain clear and accessible for handwashing only. Corrected on site
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Observed non-circulation of air inside establishment. Repair to prevent humidity in establishment
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.
Observed no sanitizer on site. Discussed with PIC to ensure and maintain sanitizing solution on site at all times for proper sanitization of food contact surfaces and utensils. PIC corrected
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed multiple food items (cold cuts / raw chicken / pasta / fish) stored in walk in cooler between 45F-47F. Discussed with PIC to maintain cold holding @ 41F or below at all times. Observed interior thermometer @ 40F / exterior thermometer with error message which indicates failed sensor. PIC contacted company and vented food items
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed pizza stored outside of hot warmer on 5 tier shelving at counter. Discussed with PIC to maintain hot holding @ 135F and above.
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.
Observed broken food thermometer on site. Provide and maintain functioning thermometers
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.
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 food spills / debris stored inside upright 2 door freezer / sandwich station and microwave; soiled knives stored in knife rack. Clean to remove all soils / spills / debris
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed kitchen prep handsink with cup and bowl stored. Discussed with PIC to remove and maintain clear and accessible for handwashing only. Corrected on site
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Observed non-circulation of air inside establishment. Repair to prevent humidity in establishment
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.
Observed no sanitizer on site. Discussed with PIC to ensure and maintain sanitizing solution on site at all times for proper sanitization of food contact surfaces and utensils. PIC corrected
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.
Official record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
Nov 30, 2023
Passed
2 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 shaved steak / raw hamburgers / pizza sauce stored in low boy reach in unit between 48F-52F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in unit @ 39F. 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.
Official record from Boston Inspectional Services Department, Nov 30, 2023 · Original Source
Inspection
Nov 20, 2023
Failed
2 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 shaved steak / raw hamburgers / pizza sauce stored in low boy reach in unit between 48F-52F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in unit @ 39F. 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.