Inspection
Jan 7, 2025
3 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw Chicken and Raw Beef sitting on prep table @ 50f ensure proper cold hold of 41f or below
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
System Maintained in Good Repair (P)
Inspector’s notes
Faucet at hand sink not operating properly and sink not draining properly repair both
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 wording
Floors Walls and Ceilings Utility Lines (C)
Inspector’s notes
1)Floor at cooking line with grease build up clean to remove 2)Hood vents with grease build up clean to remove 3)Hood sticker expired in February of 2024 have cleaned by licensed hood cleaning company with BFD
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, Jan 7, 2025 · Original Source