SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
30 inspections
Inspection
Aug 5, 2026
Passed
8 recorded violations
majorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Handsink at lower level without soap. 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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor under and around cooking line soiled. Clean properly.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on the counters. Store properly in sanitizer solution.
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-Preventing Contamination from the Premises (C)
Inspector’s notes
Packaged food items stored on the floor at lower level. Elevate properly. Observed raw chicken stored above vegetables insie the walk-in unit. Separate properly.
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
Large amount of prepared food items stored in the refrigerator without date-marking. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior and exterior of several refrigerating units storage shelves soiled. Clean all properly. Area between equipemnt at cooking line soiled. Clean properly. Magnetic strip with rust build up. Clean to remove or replace.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on the counters. Store properly in sanitizer solution.
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-Preventing Contamination from the Premises (C)
Inspector’s notes
Packaged food items stored on the floor at lower level. Elevate properly. Observed raw chicken stored above vegetables insie the walk-in unit. Separate properly.
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
Large amount of prepared food items stored in the refrigerator without date-marking. 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior and exterior of several refrigerating units storage shelves soiled. Clean all properly. Area between equipemnt at cooking line soiled. Clean properly. Magnetic strip with rust build up. Clean to remove or replace.
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.
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor under and around cooking line soiled. Clean properly.
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, Jul 29, 2026 · Original Source
Inspection
Mar 19, 2026
Passed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on counters. Store properly in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without date-marking. 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.
Observed cooked sheep meat being cut by holding it with bare hands. PIC voluntarily discarded the meat being prepared. Use gloves to touch ready to eat food items.
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.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
Low temp dish machine does not register any sanitizer. Repair to mantain 50-100ppm. Sanitizer step will be performed at three bay sink until repair takes place.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior and exterior of several refrigerator/freezer unit soiled. Some storage shelves soiled. Clean all properly. Magnetic strip with some rust on it. Clean 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Both handsink at cooking line/ Prep area used to store soiled utensils. Discontinue use for handwashing only.
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.
Official record from Boston Inspectional Services Department, Mar 19, 2026 · Original Source
Inspection
Mar 12, 2026
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on counters. Store properly in sanitizer solution.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without date-marking. 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.
Observed cooked sheep meat being cut by holding it with bare hands. PIC voluntarily discarded the meat being prepared. Use gloves to touch ready to eat food items.
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.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
Low temp dish machine does not register any sanitizer. Repair to mantain 50-100ppm. Sanitizer step will be performed at three bay sink until repair takes place.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior and exterior of several refrigerator/freezer unit soiled. Some storage shelves soiled. Clean all properly. Magnetic strip with some rust on it. Clean 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Both handsink at cooking line/ Prep area used to store soiled utensils. Discontinue use for handwashing only.
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.
Official record from Boston Inspectional Services Department, Mar 12, 2026 · Original Source
Inspection
Dec 17, 2025
Passed
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
11-26-2025 upon reinspection the pest control report from 11-24-2025 states they were mouse droppings found in the restroom area and roaches captured in the kitchen; the health inspector observed small rodent droppings directly outside the restroom area. Continue to have your exterminator treat as many times as needed until a clean report is provided and clean and sanitize your restaurant of droppings. An adminstrative pre-hearing inspection will be held on the morning of December 10 if evidence of pests is observed on that morning or if a clean pest control report is not provided by then an administrative hearing will be held on the afternoon of December 10. If you have any questions please let me know.
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, Dec 17, 2025 · Original Source
Inspection
Dec 10, 2025
Hearing scheduled
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
11-26-2025 upon reinspection the pest control report from 11-24-2025 states they were mouse droppings found in the restroom area and roaches captured in the kitchen; the health inspector observed small rodent droppings directly outside the restroom area. Continue to have your exterminator treat as many times as needed until a clean report is provided and clean and sanitize your restaurant of droppings. An adminstrative pre-hearing inspection will be held on the morning of December 10 if evidence of pests is observed on that morning or if a clean pest control report is not provided by then an administrative hearing will be held on the afternoon of December 10. If you have any questions please let me know.
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, Dec 10, 2025 · Original Source
Inspection
Nov 26, 2025
Hearing scheduled
1 recorded violation
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
11-26-2025 upon reinspection the pest control report from 11-24-2025 states they were mouse droppings found in the restroom area and roaches captured in the kitchen; the health inspector observed small rodent droppings directly outside the restroom area. Continue to have your exterminator treat as many times as needed until a clean report is provided and clean and sanitize your restaurant of droppings. An adminstrative pre-hearing inspection will be held on the morning of December 10 if evidence of pests is observed on that morning or if a clean pest control report is not provided by then an administrative hearing will be held on the afternoon of December 10. If you have any questions please let me know.
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, Nov 26, 2025 · Original Source
Inspection
Nov 13, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
In the kitchen they are using deli containers that are soiled for storing ingredients used for cooking. Cease using deli containers and provide containers that are cleanable durable and nonporous.
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.
Upon reinspection the pest control report given from 11-5-2025 states there were five mice caught. Have your pest control operator perform another service and send the report to damien.yee@boston.gov
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, Nov 13, 2025 · Original Source
Inspection
Nov 3, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In the kitchen there are in-use bottles without name labels; provide name labels for in-use containers with foods removed or transferred from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the kitchen there was a metal container with multile utensils with the food contact surfaces stored in ambient water. Utensils must be stored in water at or above 135F in cool running water or on a clean and sanitized surface.
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.
In the left compartment of the three compartment sink observed live bullfrogs. Do not use the three compartment sinks for food prep; clean and sanitize the three comparment sinks to prevent contamination.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
In the kitchen they are using deli containers that are soiled for storing ingredients used for cooking. Cease using deli containers and provide containers that are cleanable durable and nonporous.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The exteriors of the cold holding units in the basement are covered in encrusted soils; clean and sanitize of soils.
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.
In the dining area underneath the seat cushions behind the cleaning supplies next to the restroom and in the basement there are small dark rodent droppings. Clean and sanitize the areas of roden droppings and have a licensed pest control operator treat for mice and send their report to damien.yee@boston.gov
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, Nov 3, 2025 · Original Source
Inspection
Oct 27, 2025
Failed
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In the kitchen there are in-use bottles without name labels; provide name labels for in-use containers with foods removed or transferred from bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the kitchen there was a metal container with multile utensils with the food contact surfaces stored in ambient water. Utensils must be stored in water at or above 135F in cool running water or on a clean and sanitized surface.
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.
In the left compartment of the three compartment sink observed live bullfrogs. Do not use the three compartment sinks for food prep; clean and sanitize the three comparment sinks to prevent contamination.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
In the kitchen they are using deli containers that are soiled for storing ingredients used for cooking. Cease using deli containers and provide containers that are cleanable durable and nonporous.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The exteriors of the cold holding units in the basement are covered in encrusted soils; clean and sanitize of soils.
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.
In the dining area underneath the seat cushions behind the cleaning supplies next to the restroom and in the basement there are small dark rodent droppings. Clean and sanitize the areas of roden droppings and have a licensed pest control operator treat for mice and send their report to damien.yee@boston.gov
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 27, 2025 · Original Source
Inspection
Sep 4, 2025
Passed
4 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on inspection report- Review with staff 08-25-25 Establishment has not complied with the requirements given during the Administrative Hearing that was held at the Health Department on 08/18/25. Provide all information as required to the Health Department for review 1. Establishment was required to hire an approved consultant for a minimum of 3 months 2. Establishment shall make all repairs to plumbing and provide documentation from a licensed plumber 3. Establishment shall correct all violations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks in the restaurant with no air gaps- Have proper repairs done by a licensed plumber and provide work orders
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Storage room in hallway that leads to another establishment next to the restaurant with excessove aamounts of boxes and equipment Storage room ceiling is unfinished and needs repirs to be smooth durable nonpourousand cleanable. make proper repairs or remove all items from this area and discontinue use 08-15-25 Room has been partially cleaned but there is still excessive amounts of boxes in area- Ceiling is not properly finished in this area and there is no access for proper pest control
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, Sep 4, 2025 · Original Source
Inspection
Aug 25, 2025
Temporarily closed
The health department recorded a closure at this inspection.
6 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations noted on inspection report- Review with staff 08-25-25 Establishment has not complied with the requirements given during the Administrative Hearing that was held at the Health Department on 08/18/25. Provide all information as required to the Health Department for review 1. Establishment was required to hire an approved consultant for a minimum of 3 months 2. Establishment shall make all repairs to plumbing and provide documentation from a licensed plumber 3. Establishment shall correct all violations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
Live bullfrogs noted in a soiled plastic container in a basement storage room. No evidence of an approved source or process for the bullfrogs An embargo has been placed on the bullfrogs and a referral is being made to Marine Fisheries Do not remove use or destroy the bullfrogs until embargo is lifted
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Equipment with evidence of dried on food soils stored on hooks in the kitchen Ensure equipment is properly cleaned and sanitized after use Corrected at the time of the inspection
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks in the restaurant with no air gaps- Have proper repairs done by a licensed plumber and provide work orders
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Storage room in hallway that leads to another establishment next to the restaurant with excessove aamounts of boxes and equipment Storage room ceiling is unfinished and needs repirs to be smooth durable nonpourousand cleanable. make proper repairs or remove all items from this area and discontinue use 08-15-25 Room has been partially cleaned but there is still excessive amounts of boxes in area- Ceiling is not properly finished in this area and there is no access for proper pest control
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
Live bullfrogs noted in a soiled plastic container in a basement storage room. No evidence of an approved source or process for the bullfrogs An embargo has been placed on the bullfrogs and a referral is being made to Marine Fisheries Do not remove use or destroy the bullfrogs until embargo is lifted
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Equipment with evidence of dried on food soils stored on hooks in the kitchen Ensure equipment is properly cleaned and sanitized after use Corrected at the time of the inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors in lower level with soils and debris- Clean properly
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks in the restaurant with no air gaps- Have proper repairs done by a licensed plumber and provide work orders
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
equipment in the establishment has been moved from the time of the last inspection and a burner has been placed in front of thehandwashing sink at the end of the cookline. The burner in not located under the hood system at this time A referral has been made to Boston Fire Department- Discontinue use of the gas burner in front of the sink- Turned off at the time of the inspection
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Storage room in hallway that leads to another establishment next to the restaurant with excessove aamounts of boxes and equipment Storage room ceiling is unfinished and needs repirs to be smooth durable nonpourousand cleanable. make proper repairs or remove all items from this area and discontinue use 08-15-25 Room has been partially cleaned but there is still excessive amounts of boxes in area- Ceiling is not properly finished in this area and there is no access for proper pest control
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.
Sauerkraut observed at room temperatures in palstic buckets in a lower storage room. Establishmnet does not have an approved HACCP for specialized processes for the making of this product The product was voluntarily disposed of at the time of the inspection and denatured A disposal order was provided at this time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 15, 2025 · Original Source
Inspection
Aug 13, 2025
Hearing scheduled
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee at cookline with no hair restraint- Corrected
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above ready to eat foods and raw beef/ pork in refrigeration in kitchen and in walkin- lower area Store products properly Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
Live bullfrogs noted in a soiled plastic container in a basement storage room. No evidence of an approved source or process for the bullfrogs An embargo has been placed on the bullfrogs and a referral is being made to Marine Fisheries Do not remove use or destroy the bullfrogs until embargo is lifted
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Equipment with evidence of dried on food soils stored on hooks in the kitchen Ensure equipment is properly cleaned and sanitized after use Corrected at the time of the inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors in lower level with soils and debris- Clean properly
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks in the restaurant with no air gaps- Have proper repairs done by a licensed plumber and provide work orders
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
equipment in the establishment has been moved from the time of the last inspection and a burner has been placed in front of thehandwashing sink at the end of the cookline. The burner in not located under the hood system at this time A referral has been made to Boston Fire Department- Discontinue use of the gas burner in front of the sink- Turned off at the time of the inspection
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.
Dumpster behind establishmnet overfilledand the top can not close- If needed schedule more frequent trash collections to ensure top is maintained closed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Storage room in hallway that leads to another establishment next to the restaurant with excessove aamounts of boxes and equipment Storage room ceiling is unfinished and needs repirs to be smooth durable nonpourousand cleanable. make proper repairs or remove all items from this area and discontinue use
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.
Sauerkraut observed at room temperatures in palstic buckets in a lower storage room. Establishmnet does not have an approved HACCP for specialized processes for the making of this product The product was voluntarily disposed of at the time of the inspection and denatured A disposal order was provided at this time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 13, 2025 · Original Source
Inspection
Aug 4, 2025
Hearing scheduled
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee at cookline with no hair restraint- Corrected
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above ready to eat foods and raw beef/ pork in refrigeration in kitchen and in walkin- lower area Store products properly Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
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
Equipment with evidence of dried on food soils stored on hooks in the kitchen Ensure equipment is properly cleaned and sanitized after use Corrected at the time of the inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors in lower level with soils and debris- Clean properly
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.
Dumpster behind establishmnet overfilledand the top can not close- If needed schedule more frequent trash collections to ensure top is maintained closed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 4, 2025 · Original Source
Inspection
Jul 24, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employee at cookline with no hair restraint- Corrected
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above ready to eat foods and raw beef/ pork in refrigeration in kitchen and in walkin- lower area Store products properly Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous prepared products in refrigeration with no labeling- Product name production/discard dates- 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.
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
Equipment with evidence of dried on food soils stored on hooks in the kitchen Ensure equipment is properly cleaned and sanitized after use Corrected at the time of the inspection
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors in lower level with soils and debris- Clean properly
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.
Dumpster behind establishmnet overfilledand the top can not close- If needed schedule more frequent trash collections to ensure top is maintained closed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on counters with no sanitizer set up- Corrected on site
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-Preventing Contamination from the Premises (C)
Inspector’s notes
Numerous food products including products in bowls and boxes stored directly on the floor in the walkin in the kitchen and in the lower prep-Sore a minimum of 6" off the floor- Corrected on site
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.
Multiple pans of frozen raw meats thawing on a rolling rack in ambient ait in the lower prep- Reviewed proper cooling and the products were placed in refrigeration
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous cut vegetables and products stored in containers in ambient air at 63F-64F. Per the PIC the products were placed out 2 hours prior to the inspection. All products were placed in refrigeration at 40F or below Proper cold holding procedures shall be reviewed with all staff
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.
At the time of the inspection a large container of live frogs in water was noted in the kitchen. The owner provided a receipt fro a supermarket for the purchase of the frogs with no information if the location is a licensed wholesale business. It is also determined that the establishment does not have adequate space to slaughter frogs and with that it increases the risk of cross contamination Establishment shall purchase prepared raw frogs from a wholesale location
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple employees handling vegetables with bare hands-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.
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
Soiled equipment including knives and peelers with dried on food soils- Clean and sanitize after use
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed an employee rinsing a cutting board in the lower prep between preparing beef and pork- The employee was instructed to wash rinse and sanitize the equipment prior to preparation of the second product Review procedures with all staff
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
Products in bowls observed being stored in a handwashing sink- 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.
Official record from Boston Inspectional Services Department, Mar 28, 2025 · Original Source
Inspection
Mar 26, 2025
Failed
13 recorded violations
majorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Products in bowls observed being stored in a handwashing sink- 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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous soiled wiping cloths on counters with no sanitizer set up- Corrected on site
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-Preventing Contamination from the Premises (C)
Inspector’s notes
Numerous food products including products in bowls and boxes stored directly on the floor in the walkin in the kitchen and in the lower prep-Sore a minimum of 6" off the floor- Corrected on site
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.
Multiple pans of frozen raw meats thawing on a rolling rack in ambient ait in the lower prep- Reviewed proper cooling and the products were placed in refrigeration
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Numerous cut vegetables and products stored in containers in ambient air at 63F-64F. Per the PIC the products were placed out 2 hours prior to the inspection. All products were placed in refrigeration at 40F or below Proper cold holding procedures shall be reviewed with all staff
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.
At the time of the inspection a large container of live frogs in water was noted in the kitchen. The owner provided a receipt fro a supermarket for the purchase of the frogs with no information if the location is a licensed wholesale business. It is also determined that the establishment does not have adequate space to slaughter frogs and with that it increases the risk of cross contamination Establishment shall purchase prepared raw frogs from a wholesale location
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple employees handling vegetables with bare hands-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.
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
Soiled equipment including knives and peelers with dried on food soils- Clean and sanitize after use
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Observed an employee rinsing a cutting board in the lower prep between preparing beef and pork- The employee was instructed to wash rinse and sanitize the equipment prior to preparation of the second product Review procedures with all staff
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.
Dry mouse droppings observed on cardbaord at the cookline Clean and sanitize and monitor for activity. Provide/ email current IPM report from a licensed exterminator to: inca.prince@boston.gov
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, Dec 19, 2024 · Original Source
Inspection
Dec 12, 2024
Failed (extension granted)
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Kitchen staff observed working with RTE foods without hair restraints. Ensure staff wear hat at all times when preparing food
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
PIC unable to provide a CFPM certificate. Provide and post.
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.
CFPM to retrain staff on handwashing warewashing date marking frequency of cleaning food contact surfaces labeling and proper hair restraint. PIC to post current Health Permit
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in multiple refrigeration unit observed without date marking. Per PIC food was stored in the refrigeration unit the night before. Provide date and discard date.
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.
Hood system observed heavily soiled. Clean to remove Hood sticker expires: 2.8.25
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.
Refrigeration unit observed without a conspicious thermometer. Provide a thermometer to all the refrigeration without a visible thermometer.
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.
Hood system observed dripping oil into backsplash. Clean to remove
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
3 compartment sink observed not set up during operating hours. Retrain staff to set up before operation starts.
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
Interior and exterior of microwave observed soiled interior and exterior of numerous refrigeration and freezer unit observed heavily soiled from visible food spills and hand prints cook range flat grill and cookline overall observed heavily soiled interior of low temp dishwasher observed heavily soiled and build up exterior of multiple condiments containes observed soiled exterior of hot water dispenser observed soiled from visible food spills and all cutting board observed heavily scored. Clean and sanitize
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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under all equimpments under warewashing inside walking cooler observed heavily soiled from visble food spills and encrusted dry food. Clean 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.
Dry mouse droppings observed on cardbaord at the cookline Clean and sanitize and monitor for activity. Provide/ email current IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Kitchen and basement area observed heavily clutter . Clean declutter and organize to minimize pest harborage .
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, Dec 12, 2024 · Original Source
Inspection
Dec 5, 2024
Failed
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Kitchen staff observed working with RTE foods without hair restraints. Ensure staff wear hat at all times when preparing food
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
PIC unable to provide a CFPM certificate. Provide and post.
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.
CFPM to retrain staff on handwashing warewashing date marking frequency of cleaning food contact surfaces labeling and proper hair restraint. PIC to post current Health Permit
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in multiple refrigeration unit observed without date marking. Per PIC food was stored in the refrigeration unit the night before. Provide date and discard date.
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.
Hood system observed heavily soiled. Clean to remove Hood sticker expires: 2.8.25
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.
Refrigeration unit observed without a conspicious thermometer. Provide a thermometer to all the refrigeration without a visible thermometer.
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.
Hood system observed dripping oil into backsplash. Clean to remove
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
3 compartment sink observed not set up during operating hours. Retrain staff to set up before operation starts.
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
Interior and exterior of microwave observed soiled interior and exterior of numerous refrigeration and freezer unit observed heavily soiled from visible food spills and hand prints cook range flat grill and cookline overall observed heavily soiled interior of low temp dishwasher observed heavily soiled and build up exterior of multiple condiments containes observed soiled exterior of hot water dispenser observed soiled from visible food spills and all cutting board observed heavily scored. Clean and sanitize
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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under all equimpments under warewashing inside walking cooler observed heavily soiled from visble food spills and encrusted dry food. Clean 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.
Dry mouse droppings observed on cardbaord at the cookline Clean and sanitize and monitor for activity. Provide/ email current IPM report from a licensed exterminator to: inca.prince@boston.gov
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Kitchen and basement area observed heavily clutter . Clean declutter and organize to minimize pest harborage .
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.
Mouse droppings throughout basement and under shelves in kitchen. Clean and monitor for activity. Provide next pest report.
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, Sep 4, 2024 · Original Source
Inspection
Aug 26, 2024
Failed (extension granted)
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Kitchen staff observed without hair restraints. Corrected on site. Ensure staff wear hats at all times during food preparation.
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.
PIC needs to retrain staff to set up and test 3 compartment sink. Review with kitchen staff to wash hands and to keep hand sinks clear and stocked with soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth stoed on counter. Store wiping cloths in sanitizing solution to prevent cross contamination.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Top of grease trap covered with soiled towels. Remove towels and keep top 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set up during operating hours. Sanitizer dispenser not operating. Provide enough drain plugs to fill all 3 sinks as needed.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Santizer dispenser for 3 compartment sink is not functioning. Sanitizer mixed manually. Repair or service dispenser as needed.
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.
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
Interior of ice machine with black mold-like substance. Interior of dish machine with soils. Clean and maintain.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under cookline. Clean to avoid attracting pests.
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
2nd kitchen hand sink blocked with pan and wok ladel. Corrected on site. Ensure hand sinks are available at all times for hand washing only.
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.
Mouse droppings throughout basement and under shelves in kitchen. Clean and monitor for activity. Provide next pest report.
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, Aug 26, 2024 · Original Source
Inspection
Aug 19, 2024
Failed
13 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Kitchen staff observed without hair restraints. Corrected on site. Ensure staff wear hats at all times during food preparation.
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.
PIC needs to retrain staff to set up and test 3 compartment sink. Review with kitchen staff to wash hands and to keep hand sinks clear and stocked with soap and towels at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth stoed on counter. Store wiping cloths in sanitizing solution to prevent cross contamination.
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 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Top of grease trap covered with soiled towels. Remove towels and keep top 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
3 compartment sink not set up during operating hours. Sanitizer dispenser not operating. Provide enough drain plugs to fill all 3 sinks as needed.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Santizer dispenser for 3 compartment sink is not functioning. Sanitizer mixed manually. Repair or service dispenser as needed.
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.
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
Interior of ice machine with black mold-like substance. Interior of dish machine with soils. Clean and maintain.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils and debris under cookline. Clean to avoid attracting pests.
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
2nd kitchen hand sink blocked with pan and wok ladel. Corrected on site. Ensure hand sinks are available at all times for hand washing only.
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.
Mouse droppings throughout basement and under shelves in kitchen. Clean and monitor for activity. Provide current pest reports.
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, Aug 19, 2024 · Original Source
Inspection
May 13, 2024
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
All areas throughout the establishment with heavy encrusted soils Areas include but not limited to Exteriors of all appliances including rice cookers and mixers Exteriors interiors shelving doors handles and door tracks of all refrigeration units with heavy soils All floors throughout with heavy black encrusted buildup All shelving throughout the upper kitchen and lower storage Exteriors of all squeeze bottles food containers Walls with dripping grease and soils Exteriors of sinks withfood splashes All areas shall be cleaned with proper frequency- Establishment shall develop and follow a cleaning schedule 05/06/24 A majority of the establishment has been cleaned Further cleaning shall be done in areas ofthe lower level including under equipment Reviewed and noted at the time of the reinspection
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.
At the time of the reinspection the establishment has a pest control treatment scheduled for 05/07/24 a recommendation has been made to increase pest control treatmants to a weekly schedule to reduce/eliminate the pest activity at location Provide weekly pest control reports to the Health Department
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Numerous containers and boxes of products stored under equipment under sinks on the floors throughout the kitchen and on the floors in the lower level. Excessive amounts of products stored in the lower level All products shall be properly stored
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.
Food products stored on floors directly next to containers with chemicals Corected on site 04/29/24- Boxes of drain cleaner stored on top of boxes that contain packaged food products Corrected on site
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
Prepared Ready to Eat products in refrigeration throughout with no evidence of datemarking Provide product name-production/discard date
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.
Numerous packaged items stored in the lower level with packaging that does not have any language in english from an unknown source. Per the staff products were purchased at a chinese supermarket Provide information for product
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
All areas throughout the establishment with heavy encrusted soils Areas include but not limited to Exteriors of all appliances including rice cookers and mixers Exteriors interiors shelving doors handles and door tracks of all refrigeration units with heavy soils All floors throughout with heavy black encrusted buildup All shelving throughout the upper kitchen and lower storage Exteriors of all squeeze bottles food containers Walls with dripping grease and soils Exteriors of sinks withfood splashes All areas shall be cleaned with proper frequency- Establishment shall develop and follow a cleaning schedule 05/06/24 A majority of the establishment has been cleaned Further cleaning shall be done in areas ofthe lower level including under equipment Reviewed and noted at the time of the reinspection
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.
At the time of the reinspection the establishment has a pest control treatment scheduled for 05/07/24 a recommendation has been made to increase pest control treatmants to a weekly schedule to reduce/eliminate the pest activity at location Provide weekly pest control reports to the Health Department
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.
Evidence of rodent dropping throughout the establishmnet- Under equipment and along walls Provide an updated and detailed pest control report from a licensed pest control company 04/29/24 Rodent droppings noted throughout the lower level of the establishment Last pest control report 04/03/24 Establishment shall schedule frequent pest control treatment- All areas shall be fully cleaned and equipment pulled away from walls in lower level for proper treatment
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Extensive amounts of equipment and products stored in the lower level of the establishment Boxes containers and food items stored directly on the floor. The amount of items in the lower levels prevents east access to storage areas and access to pest control Remove excess items and unnessesary items
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Area of the ceiling above the warewashing machine with a damaged ceiling tile that is hanging down Area of the ceiling on the lower level located near wher food is being prepared with evidence of water damage Floor aroung grease trap and at 3 bay sink with damage allowing soils to accumulate- Repair all areas
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vents with heavy dripping grease- Clean with proper frequency Hood sticker expires April 2024
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
All sinks including handwashing sinks with heavy dried on encrusted soils
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed numerous medical supplied incuding rubbing alchohol stored on shelving directly about area in lower level where food preparation is conducted- Remove and store properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, May 6, 2024 · Original Source
Inspection
Apr 29, 2024
Hearing scheduled
32 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee leave the restroom and re-enter the kitchen and go to resume food preparation without properly washing his hands- Corrected at this time Review proper handwashing procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Employees in kitchen with heavily soiled clothing-
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees throughout the kitchen with no hair restraints- Provide
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No evidence of procedures or equipment for cleanup of vomit or diarrheal events- Provide
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In numerous areas of the establishment the staff is storing raw animal products with other raw animal products and with Ready to Eat Foods. Bowls of fish stored directly on top of vegetables in the lift top refrigerator Raw products stored on top of vegetables in upright refrigeration Packaged raw chicken stored on top of pork All foods shall be stored properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Heavily soiled and damp wiping cloths on surfaces throughout the kitchen with no evidence of sanitizer set up- Provide
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 multiple employees going from one task to another including washing dishws to food prep without removing/changing gloves. Observed an employee go to the outside rear of the establishmnet and re-enter the kitchen without removing/changing gloves Glove use procedures shall be reviewed with all staff
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
Numerous containers and boxes of products stored under equipment under sinks on the floors throughout the kitchen and on the floors in the lower level. Excessive amounts of products stored in the lower level All products shall be properly stored
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.
Food products stored on floors directly next to containers with chemicals Corected on site 04/29/24- Boxes of drain cleaner stored on top of boxes that contain packaged food products Corrected on site
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
Numerous items throughout the kitchen held in ambient temperatures including multiple cut vegetables Bean sprouts 55F Cut pepper 53F garlic and oil 60F raw fish 61F cut cabbage 54F The establishment opened1 hour prior to the inspection All foods were removed at this time and placed back into refrigeration
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared Ready to Eat products in refrigeration throughout with no evidence of datemarking Provide product name-production/discard date
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.
Throughout the establishment there were multiple items noted in various stages of process Multiple covered plastic containers per the PIC had product that were "Pickeling" I also observed multiple slabs of pork hanging from pipes in the lower level. Per the PIC they were curing pork belly for use Immediately discontinue all processes and submit procedures to the Health Department for review All products were voluntarily discrded and denatured at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Numerous packaged items stored in the lower level with packaging that does not have any language in english from an unknown source. Per the staff products were purchased at a chinese supermarket Provide information for product
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed numerous employees handling raw meats during preparation with bare hands- Reviewed and corrected
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.
No properly operating thermometers available for use at the time of the inspection-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.
Cutting board throughout the kitchen that were in use at the time of the inspection are heavily scored with black buildup- Repair if possible or replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Numerous Food contact surfaces throughout the kitchen with encrusted food soils Include but not limited to: Cutting boards throughout the kitchen Scoops used for sauces and rice Surfaces inside containers at service line that hold ingredients All rice cookers Clean all food contact surfaces with proper 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.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
All areas throughout the establishment with heavy encrusted soils Areas include but not limited to Exteriors of all appliances including rice cookers and mixers Exteriors interiors shelving doors handles and door tracks of all refrigeration units with heavy soils All floors throughout with heavy black encrusted buildup All shelving throughout the upper kitchen and lower storage Exteriors of all squeeze bottles food containers Walls with dripping grease and soils Exteriors of sinks withfood splashes All areas shall be cleaned with proper frequency- Establishment shall develop and follow a 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsinks in the kitchen completely filled with equipment and food items-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.
Dumpster area behind theestablishmnet with unused equipment soils and trash-Clean properly
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.
No handsoap available at the time of the inspection at handwashing sinks- Corrected
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.
Evidence of rodent dropping throughout the establishmnet- Under equipment and along walls Provide an updated and detailed pest control report from a licensed pest control company 04/29/24 Rodent droppings noted throughout the lower level of the establishment Last pest control report 04/03/24 Establishment shall schedule frequent pest control treatment- All areas shall be fully cleaned and equipment pulled away from walls in lower level for proper treatment
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Extensive amounts of equipment and products stored in the lower level of the establishment Boxes containers and food items stored directly on the floor. The amount of items in the lower levels prevents east access to storage areas and access to pest control Remove excess items and unnessesary items
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Area of the ceiling above the warewashing machine with a damaged ceiling tile that is hanging down Area of the ceiling on the lower level located near wher food is being prepared with evidence of water damage Floor aroung grease trap and at 3 bay sink with damage allowing soils to accumulate- Repair all areas
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vents with heavy dripping grease- Clean with proper frequency Hood sticker expires April 2024
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
All sinks including handwashing sinks with heavy dried on encrusted soils
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed numerous medical supplied incuding rubbing alchohol stored on shelving directly about area in lower level where food preparation is conducted- Remove and store properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Apr 29, 2024 · Original Source
Inspection
Apr 26, 2024
Failed
32 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed an employee leave the restroom and re-enter the kitchen and go to resume food preparation without properly washing his hands- Corrected at this time Review proper handwashing procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Employees in kitchen with heavily soiled clothing-
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Employees throughout the kitchen with no hair restraints- Provide
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No evidence of procedures or equipment for cleanup of vomit or diarrheal events- Provide
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In numerous areas of the establishment the staff is storing raw animal products with other raw animal products and with Ready to Eat Foods. Bowls of fish stored directly on top of vegetables in the lift top refrigerator Raw products stored on top of vegetables in upright refrigeration Packaged raw chicken stored on top of pork All foods shall be stored properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Heavily soiled and damp wiping cloths on surfaces throughout the kitchen with no evidence of sanitizer set up- Provide
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 multiple employees going from one task to another including washing dishws to food prep without removing/changing gloves. Observed an employee go to the outside rear of the establishmnet and re-enter the kitchen without removing/changing gloves Glove use procedures shall be reviewed with all staff
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
Numerous containers and boxes of products stored under equipment under sinks on the floors throughout the kitchen and on the floors in the lower level. Excessive amounts of products stored in the lower level All products shall be properly stored
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.
Food products stored on floors directly next to containers with chemicals Corected on site
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
Numerous items throughout the kitchen held in ambient temperatures including multiple cut vegetables Bean sprouts 55F Cut pepper 53F garlic and oil 60F raw fish 61F cut cabbage 54F The establishment opened1 hour prior to the inspection All foods were removed at this time and placed back into refrigeration
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepared Ready to Eat products in refrigeration throughout with no evidence of datemarking Provide product name-production/discard date
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.
Throughout the establishment there were multiple items noted in various stages of process Multiple covered plastic containers per the PIC had product that were "Pickeling" I also observed multiple slabs of pork hanging from pipes in the lower level. Per the PIC they were curing pork belly for use Immediately discontinue all processes and submit procedures to the Health Department for review All products were voluntarily discrded and denatured at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Numerous packaged items stored in the lower level with packaging that does not have any language in english from an unknown source. Per the staff products were purchased at a chinese supermarket Provide information for product
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed numerous employees handling raw meats during preparation with bare hands- Reviewed and corrected
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.
No properly operating thermometers available for use at the time of the inspection-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.
Cutting board throughout the kitchen that were in use at the time of the inspection are heavily scored with black buildup- Repair if possible or replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Numerous Food contact surfaces throughout the kitchen with encrusted food soils Include but not limited to: Food slicer and grinder in the lower level Cutting boards throughout the kitchen Scoops used for sauces and rice Surfaces inside containers at service line that hold ingredients All rice cookers Clean all food contact surfaces with proper 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.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
All areas throughout the establishment with heavy encrusted soils Areas include but not limited to Exteriors of all appliances including rice cookers and mixers Exteriors interiors shelving doors handles and door tracks of all refrigeration units with heavy soils All floors throughout with heavy black encrusted buildup All shelving throughout the upper kitchen and lower storage Exteriors of all squeeze bottles food containers Walls with dripping grease and soils Exteriors of sinks withfood splashes All areas shall be cleaned with proper frequency- Establishment shall develop and follow a 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsinks in the kitchen completely filled with equipment and food items-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.
Dumpster area behind theestablishmnet with unused equipment soils and trash-Clean properly
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.
No handsoap available at the time of the inspection at handwashing sinks- Corrected
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.
Evidence of rodent dropping throughout the establishmnet- Under equipment and along walls Provide an updated and detailed pest control report from a licensed pest control company
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Extensive amounts of equipment and products stored in the lower level of the establishment Boxes containers and food items stored directly on the floor. The amount of items in the lower levels prevents east access to storage areas and access to pest control Remove excess items and unnessesary items
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Area of the ceiling above the warewashing machine with a damaged ceiling tile that is hanging down Area of the ceiling on the lower level located near wher food is being prepared with evidence of water damage Floor aroung grease trap and at 3 bay sink with damage allowing soils to accumulate- Repair all areas
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood vents with heavy dripping grease- Clean with proper frequency Hood sticker expires April 2024
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
All sinks including handwashing sinks with heavy dried on encrusted soils
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed numerous medical supplied incuding rubbing alchohol stored on shelving directly about area in lower level where food preparation is conducted- Remove and store properly
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Apr 26, 2024 · Original Source
Inspection
Dec 5, 2023
Passed
19 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed numerous employees in the kitchen doing food prep At the time of the inspection no employees were observed washing hands Reviewed with the PIC and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees with no hair restraints-Provide
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.
Numerous violation including priority violations noted on inspection report Owner/PIC shall review violations with staff Establishment shall put a cleaning schedule in place
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment is reusing water from day to day that is used for boiling of poultry products Water/chicken mixture was in ambient temperatures at the start of the inspection and employees turned on the stove to reheat for use Reviewed process with the PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Numerous containers of raw and ready to eat products stacked on the floorof the walkin refrigerator in the lower level Raw products stored above ready to eat products and vegetables in refrigeration in the kitchen Store foods properly
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
Numerous containers of products stored on floors in walkins. in the lower level and in the kitchen Store a minimum of 6" off of the floor
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
Numerous partially used containers of Ready To Eat foods in refrigeration with no labeling- 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.
Establishment is fermenting numerous products including cabbage at the establishment- Discontinue Product was voluntarily discarded at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.14-CCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Frequency (C)
Inspector’s notes
Heavy buildup in the low temperature dish machine- Clean with proper 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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Containers with ingredients including flour that are stored at the cookline with heavy encrusted soils- Equipment shall be cleaned/changed with proper frequency Establishment is leaving water from boiling chicken in a large pot on the cooktop- At the start of the inspection the water and soils were noted in the pot at room temperature Employees turned on the heat below the pot to reuse the product from the previous day Establishmnet shall change the water every 4 hours ifnot maintained at 135F or above
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Numerous non food contact surfaces with heavy soils food spills and splashes Areas include but not limited to: Floors throughout kitchen and lower area including under all shelving and equipment All walls throughout kitchen Filters of hood above cookline Interior/ exterior of microwave Interiors/exteriors of all refrigeration including handles Equipment including mixers exteriors of rice cookers Shelving throughout Establishment shall be fully cleaned including 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.
Spray hose attached to the toilet in the restroom used by customers Per the PIC the sprayer is used for cleaning Remove 3 bay sink removed on 11/28/23 per the PIC to be replaced Water from the remaining pipe is leaking into a bus bucket Replace 3 bay sink and make proper repairs by a licensed plumber
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.
Rodent droppings noted in the lower area on the back stairs and in the kitchen Pest control reports reviewed at the time of the inspection Continue with regulatr pest control treatments and make repairs/ conduct cleanings as indicated on the reports
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Lower level is extremely cluttered with numerous items stored on the floors throughout Remove all items that are not necessary to the establishment Organize to keep all items away from wall and off the floor for proper pest managment
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.
In numerous areas throughout the establishmet chemicals and first aid items are stored with food items and over food prep spaces Provide a designated area for all first aid and chemical items
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Dec 5, 2023 · Original Source
Inspection
Nov 29, 2023
Failed
19 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed numerous employees in the kitchen doing food prep At the time of the inspection no employees were observed washing hands Reviewed with the PIC and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees with no hair restraints-Provide
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.
Numerous violation including priority violations noted on inspection report Owner/PIC shall review violations with staff Establishment shall put a cleaning schedule in place
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment is reusing water from day to day that is used for boiling of poultry products Water/chicken mixture was in ambient temperatures at the start of the inspection and employees turned on the stove to reheat for use Reviewed process with the PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Numerous containers of raw and ready to eat products stacked on the floorof the walkin refrigerator in the lower level Raw products stored above ready to eat products and vegetables in refrigeration in the kitchen Store foods properly
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
Numerous containers of products stored on floors in walkins. in the lower level and in the kitchen Store a minimum of 6" off of the floor
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
Numerous partially used containers of Ready To Eat foods in refrigeration with no labeling- 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.
Establishment is fermenting numerous products including cabbage at the establishment- Discontinue Product was voluntarily discarded at the time of the inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-501.14-CCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Frequency (C)
Inspector’s notes
Heavy buildup in the low temperature dish machine- Clean with proper 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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Containers with ingredients including flour that are stored at the cookline with heavy encrusted soils- Equipment shall be cleaned/changed with proper frequency Establishment is leaving water from boiling chicken in a large pot on the cooktop- At the start of the inspection the water and soils were noted in the pot at room temperature Employees turned on the heat below the pot to reuse the product from the previous day Establishmnet shall change the water every 4 hours ifnot maintained at 135F or above
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Numerous non food contact surfaces with heavy soils food spills and splashes Areas include but not limited to: Floors throughout kitchen and lower area including under all shelving and equipment All walls throughout kitchen Filters of hood above cookline Interior/ exterior of microwave Interiors/exteriors of all refrigeration including handles Equipment including mixers exteriors of rice cookers Shelving throughout Establishment shall be fully cleaned including 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.
Spray hose attached to the toilet in the restroom used by customers Per the PIC the sprayer is used for cleaning Remove 3 bay sink removed on 11/28/23 per the PIC to be replaced Water from the remaining pipe is leaking into a bus bucket Replace 3 bay sink and make proper repairs by a licensed plumber
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.
Rodent droppings noted in the lower area on the back stairs and in the kitchen Pest control reports reviewed at the time of the inspection Continue with regulatr pest control treatments and make repairs/ conduct cleanings as indicated on the reports
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Lower level is extremely cluttered with numerous items stored on the floors throughout Remove all items that are not necessary to the establishment Organize to keep all items away from wall and off the floor for proper pest managment
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.
In numerous areas throughout the establishmet chemicals and first aid items are stored with food items and over food prep spaces Provide a designated area for all first aid and chemical items
In plain English
An issue that does not fit the common categories. Check the official wording for details.