Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking · Boston, MA
Bb.Q Chicken
636 Beacon St
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
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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 inspectionsInspection
Feb 1, 2024
Report filed
6 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No handwashing observed. Retrain staff. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer in walkin. 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 temperaturemajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink obstructed with breading cart. 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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hot water at cookline handsink is 95F. Repair. Mixing valve on order.
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.
More about building upkeep issuesminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag is expired. Provide current.
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 problemsminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
Choke save is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 1, 2024 · Original Source
Inspection
Jan 25, 2024
Failed
6 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer in walkin. 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 temperaturemajorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
Hot water at cookline handsink is 95F. Repair.
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 problemscriticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
No handwashing observed. Retrain staff. 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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink obstructed with breading cart. 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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood tag is expired. Provide current.
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 problemsminorCode 590.009(E)Other
Official wording
Anti-Choking
Inspector’s notes
Choke save is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jan 25, 2024 · Original Source
Inspection
Oct 13, 2023
Passed
3 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
One of the handwashing sinks at the prep area is not properly draining- 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.
More about building upkeep issuesminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and top of grease container stored in the shed at the side of the building covered in heavy grease Unit is used by multiple establishments at the address Maintain clean with regular cleaning schedule
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 problemsminorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Ground at dumpsters and at grease containers with heavy soils debris and built up grease Clean area with proper frequency Area is used by several businesses at the same address
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 13, 2023 · Original Source
Inspection
Oct 4, 2023
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and top of grease container stored in the shed at the side of the building covered in heavy grease Unit is used by multiple establishments at the address Maintain clean with regular cleaning schedule
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 problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
One of the handwashing sinks at the prep area is not properly draining- 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.
More about building upkeep issuesminorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Ground at dumpsters and at grease containers with heavy soils debris and built up grease Clean area with proper frequency Area is used by several businesses at the same address
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 4, 2023 · Original Source