Inspection
Feb 10, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 10, 2025 · Original Source
Eating & Drinking · Boston, MA
Bon Me
415 Brookline Av
Last inspected Feb 10, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Passed
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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
3 inspectionsInspection
Apr 16, 2024
Passed
10 recorded violations
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Dipping cooked noodles in standing water at Noodle prep station
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for storage in storage area
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.
More about food not protected from contaminationmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures for responding to the clean up of vomiting and diarrheal events - I provided via email during inspection Kit missing items - reviewed with PIC
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 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In use and in storage food containers are not labeled
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Using disposable bowls to scoop food condiments in food storage areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
All employees are not changing and wearing single-use disposable gloves. Leaving and returning to work station handling food clean equipment door handles of refrigeration units etc. Gloves are task specific and should not be worn continuously.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
3 refrigeration units missing thermometers 3 refrigeration units thermometers are broken
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 temperatureminorCode 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
Old labels and residue on food storage containers in Storage
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 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
We nesting clean and sanitized bowls pans etc in ware washing and storage areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Food Allergy Awareness Requirements: Poster - food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. Notice on printed menus and menu boards -food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. Anti choking: While food is being served there must be an employee on the premises trained in Anti-Choking - During inspection there was not proof of an employee on the premises trained in Anti Choking
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 16, 2024 · Original Source
Inspection
Apr 1, 2024
Failed
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures for responding to the clean up of vomiting and diarrheal events - I provided via email during inspection Kit missing items - reviewed with PIC
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 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In use and in storage food containers are not labeled
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Using disposable bowls to scoop food condiments in food storage areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
All employees are not changing and wearing single-use disposable gloves. Leaving and returning to work station handling food clean equipment door handles of refrigeration units etc. Gloves are task specific and should not be worn continuously.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using milk crates for storage in storage area
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.
More about food not protected from contaminationminorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
Dipping cooked noodles in standing water at Noodle prep station
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
3 refrigeration units missing thermometers 3 refrigeration units thermometers are broken
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 temperatureminorCode 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
Old labels and residue on food storage containers in Storage
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 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
We nesting clean and sanitized bowls pans etc in ware washing and storage areas
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Food Allergy Awareness Requirements: Poster - food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. Notice on printed menus and menu boards -food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. Anti choking: While food is being served there must be an employee on the premises trained in Anti-Choking - During inspection there was not proof of an employee on the premises trained in Anti Choking
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 1, 2024 · Original Source