Inspection
Jan 12, 2026
11 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
P's & PF's violations noted on the inspection report. PIC to train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple bulk bins / squeeze bottles/ condiment containers at the cook station observed without lables. Provide labels when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Reheating for Hot Holding (P)
Inspector’s notes
Cheese sauce 78F-81F stored in hot holding unit to be served. Reheat to 165F for hot holding. Both containers were reheated to 165F and up
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
Several cotainers of prepped foods store in various cold unit observed without date marking. Provide made/discard date before storing. Per PIC products were prepped the nigh before and today
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
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Multiple refrigeration unit observed without conspiicous themometer . Provide interior thermometer & keep visible.
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) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Ice machine filter (exterior) observed with dust build up. interior of chest freezer observed soiled and heavy ice build up exterior of bulk bin observed soiled by visible food spills interior of warewashing dishwasher observed in need of deliming dishwasher loading tray observed soiled. Clean & sanitzie to remove
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
Kitchen are handsink observed blocked by trash can. Discontinue. PIC to monitor handwashing
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 wording
System Maintained in Good Repair (C)
Inspector’s notes
Pipe under handwashing sink in warewshing area observed leaking water. Repair Kitchen handsink observed not operating. Repair (additional handwashing sink observed in close proximity)
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
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Ceiling vents observed with dust build up in the ktichen area. Clean to remove
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
Handwashing Signage (C)
Inspector’s notes
Bar handsink. male/female restarooms all observed without employee must wash hand sign. Provide
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 wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Warewashing handsink observed not secure in place. Repair Ceiling tile observed missing kitchen area. 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 issuesOfficial record from Boston Inspectional Services Department, Jan 12, 2026 · Original Source