ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
18 inspections
Inspection
Aug 27, 2026
Passed
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of fruit flies in food prep (basement and main) bar area Provide full extermination and IPM report (see information sent via email) I reviewed most recent exterminator's report which is not detailed No updated pest report upon inspection. Previous pest report prior to the initial inspection dated 8/8/26 stated 2 mice captures. 8/21/26 re inspection. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report eventually states that there are no captures no evidence and that all structural voids have been treated and sealed with all exclusionary work addressed. Increase the frequency of pest control visits until the situation is brought under control. Literature explaining IPM has been provided to the PIC by email.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Stained and discolored tiles in basement storage areas. Determine source of moisture and make all necessary repairs.
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, Aug 27, 2026 · Original Source
Inspection
Aug 21, 2026
Hearing scheduled
14 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitzing solution - Kitchen/prep/ware washing/bar/basement prep area
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
No chemical sanitizer for 3 bay sink PIC has sent for quats sanitizer
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
Clean and sanitized food contacts are visiably heavily soiled - Ware washing storage
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Prep/cooking line - Ladder in front of hand sink - Removed by PIC Bar area - Bucket in hand sink Removed by PIC
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceilngs walls and floor not clean in prep/kitchen/ware washing/storage/basement prep/bar area
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.
Evidence of fruit flies in food prep (basement and main) bar area Provide full extermination and IPM report (see information sent via email) I reviewed most recent exterminator's report which is not detailed No updated pest report upon inspection. Previous pest report prior to the initial inspection dated 8/8/26 stated 2 mice captures. 8/21/26 re inspection. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection. Ensure that the pest control report eventually states that there are no captures no evidence and that all structural voids have been treated and sealed with all exclusionary work addressed. Increase the frequency of pest control visits until the situation is brought under control. Literature explaining IPM has been provided to the PIC by email.
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
Remove all unused and unnecessary artcles from basement Trash/boxes/keg are being stored in basement and not kept neat and clean
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
Stained and discolored tiles in basement storage areas. Determine source of moisture and make all necessary repairs.
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, Aug 21, 2026 · Original Source
Inspection
Aug 14, 2026
Failed
14 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handlers not wearing hair restraints
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitzing solution - Kitchen/prep/ware washing/bar/basement prep area
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
No chemical sanitizer for 3 bay sink PIC has sent for quats sanitizer
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
Clean and sanitized food contacts are visiably heavily soiled - Ware washing storage
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Prep/cooking line - Ladder in front of hand sink - Removed by PIC Bar area - Bucket in hand sink Removed by PIC
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Ceilngs walls and floor not clean in prep/kitchen/ware washing/storage/basement prep/bar area
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.
Evidence of fruit flies in food prep (basement and main) bar area Provide full extermination and IPM report (see information sent via email) I reviewed most recent exterminator's report which is not detailed
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
Remove all unused and unnecessary artcles from basement Trash/boxes/keg are being stored in basement and not kept neat and clean
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
Missing stained and discolored tiles in chemical storage kitchen/prep/ware washing/storage areas 1 door salad/sandwich unit on line does not have door gaskets and door does not close properly Rust on caster/wire shelving in walk in units Walk in unit door does not close tight basement Rusted floor drains - floor drains not covered Basement prep/ware washing/kitchen up/bar area
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, Aug 14, 2026 · Original Source
Inspection
Jun 18, 2026
Report filed
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Build up soils on floors walls ceilings and attachments - Prep/kitchen (up and downstairs) ware washing storage hallway in basement and trash room (Basement) Build up soils on exterior of grease trap
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Coating on steps to basement cracked
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, Jun 18, 2026 · Original Source
Inspection
Apr 17, 2026
Failed (extension granted)
16 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing by food handlers and ware washing staff unless instructed to by PIC Observed food handler on cooking line drying hands on cloth towel
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.
The Certified food protection/allergen awareness manager does not oversee the kitchen/prep food service and ware washing areas Provided a full time on site certified food protection manager that oversees day to day operation in food service operations trains all employees in their related duties and takes immediate corrective action
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
Wiping cloths are not stored in a sanitizing solution per code
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 all food handlers multitasking wearing single use gloves Observed food handler on grill handling raw ground beef and then resuming duties wearing contaminated glove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers with food in them are not labeled
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Built up soils on all cooking equipment throughout kitchen/prep
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
2 hand sink have items in the basins - Bar and Kitchen/prep Corrected on site by PIC
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Build up soils on floors walls ceilings and attachments - Prep/kitchen (up and downstairs) ware washing storage hallway in basement and trash room (Basement) Build up soils on exterior of grease trap
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused unnecessary articles and clutter from premises throughout
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
Ceiling in basement missing tiles and is in dispair in prep area Ice build up in walk in freezer Rust on all doors in basement Hole in wall in bathroom under hand sink Doors to mop sink chipped and peeling paint Coating on steps to basement cracked Wall at bottom of the steps basement
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.
Cans of deoderizer stored with clean equipment Can of oven cleaner stored on shelf with food PIC took corrective action by removing these items and explaining to staff when they cannot be stored in this manner
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 17, 2026 · Original Source
Inspection
Apr 16, 2026
Failed
16 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed no hand washing by food handlers and ware washing staff unless instructed to by PIC Observed food handler on cooking line drying hands on cloth towel
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.
The Certified food protection/allergen awareness manager does not oversee the kitchen/prep food service and ware washing areas Provided a full time on site certified food protection manager that oversees day to day operation in food service operations trains all employees in their related duties and takes immediate corrective action
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
Wiping cloths are not stored in a sanitizing solution per code
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 all food handlers multitasking wearing single use gloves Observed food handler on grill handling raw ground beef and then resuming duties wearing contaminated glove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers with food in them are not labeled
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Built up soils on all cooking equipment throughout kitchen/prep
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
2 hand sink have items in the basins - Bar and Kitchen/prep Corrected on site by PIC
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Build up soils on floors walls ceilings and attachments - Prep/kitchen (up and downstairs) ware washing storage hallway in basement and trash room (Basement) Build up soils on exterior of grease trap
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused unnecessary articles and clutter from premises throughout
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
Ceiling in basement missing tiles and is in dispair in prep area Ice build up in walk in freezer Rust on all doors in basement Hole in wall in bathroom under hand sink Doors to mop sink chipped and peeling paint Coating on steps to basement cracked Wall at bottom of the steps basement
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.
Cans of deoderizer stored with clean equipment Can of oven cleaner stored on shelf with food PIC took corrective action by removing these items and explaining to staff when they cannot be stored in this manner
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 16, 2026 · Original Source
Inspection
Nov 4, 2025
Passed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Expired Servsafe certificate 9/25 posted.Provide an updated certificate and post accordingly.
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.
Observed personal items stored on dry goods. Remove and DC
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing testing device for high temp dishmachine. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the faucet leaking at the prep sink. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Nov 4, 2025 · Original Source
Inspection
Oct 24, 2025
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Expired Servsafe certificate 9/25 posted.Provide an updated certificate and post accordingly.
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.
Observed personal items stored on dry goods. Remove and DC
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing testing device for high temp dishmachine. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the faucet leaking at the prep sink. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Sliced tomato and cucumber temp 55F-48F. Per PIC both products were prep within half hour. Both products were placed back in the cooler. New product @ 36F-38F from the walkin in at 37F was used . Thermometer verified inside the unit. PIC to train staff on cooling parameters.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreversible thermometer for the high temp dishwasher. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handsink and prep area handsink observed blocked (sanitizer bucket/ empty bucket) . Discontinue and maintain accessible. 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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipment observed with stagnant water and debris accumulation. 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.
Observed ceiling tiles missing above high temp dishwasher in the kitchen area. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Multiple rodent droppings observed by the back door both inside and outside the establishment under shelvings on the floor inside the kichen area and under handsink at the bar area and on the starway. Clean to remove PIC to provide current detaile IPM report from a licensed exterminator at: 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple baseboard in the warewashing and bar area observed missing.Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Sliced tomato and cucumber temp 55F-48F. Per PIC both products were prep within half hour. Both products were placed back in the cooler. New product @ 36F-38F from the walkin in at 37F was used . Thermometer verified inside the unit. PIC to train staff on cooling parameters.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreversible thermometer for the high temp dishwasher. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Bar handsink and prep area handsink observed blocked (sanitizer bucket/ empty bucket) . Discontinue and maintain accessible. 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.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipment observed with stagnant water and debris accumulation. 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.
Observed ceiling tiles missing above high temp dishwasher in the kitchen area. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Multiple rodent droppings observed by the back door both inside and outside the establishment under shelvings on the floor inside the kichen area and under handsink at the bar area and on the starway. Clean to remove PIC to provide current detaile IPM report from a licensed exterminator at: 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Multiple baseboard in the warewashing and bar area observed missing.Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, May 21, 2025 · Original Source
Inspection
Dec 20, 2024
Report filed
3 recorded violations
minorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Dumpsters open Grate door open Dumpeters and grease bins in need of cleaning Grease bin not sealed and locked
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unnecessary articles stored in food prep/ware washing areas Remove all boxes/etc from rear egrees Remove all unused and unnecessary articles and organize basement prep and storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor and walls in disrepair in basement storage 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.
Official record from Boston Inspectional Services Department, Dec 20, 2024 · Original Source
Inspection
Nov 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
Food handlers not wearing hair restraints
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.
Observed no hand washing during inspection Employees switching duties re-entering work stations and not washing hands before donning on clean gloves Repeat violation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple repeat violations and Priority priority foundation and core violations noted on inspection All employees must be trained in food safety and sanitiation as it relates to their assigned duties
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
Wiping cloths are soiled and not storing wiping cloths in a sanitizing 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.
Kitchen/food prep/bar employees are continuouly wearing same disposal gloves to perform multiple tasks I provided the training material to PIC I provided training materials at this inspection and at their May 2024 inspection Repeat violation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed bar staff rinsing lemons and limes from drinks in 2 bay dump sink
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.
Built up soils on cooking equipment and attachments
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.
Dumpsters open Grate door open Dumpeters and grease bins in need of cleaning Grease bin not sealed and locked
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors walls ceiling in both up and down prep/ware washing and ceiling vents in bathrooms Built up soils on floor in storage areas
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.
Evidence of flies in bar and prep area Provide full extermination by a license exterminator and fly control plan prior to reinspection
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
Unnecessary articles stored in food prep/ware washing areas Remove all boxes/etc from rear egrees Remove all unused and unnecessary articles and organize basement prep and storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement prep in disrepair Floor and walls in disrepair in basement storage 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.
Official record from Boston Inspectional Services Department, Nov 26, 2024 · Original Source
Inspection
Nov 25, 2024
Failed
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed no hand washing during inspection Employees switching duties re-entering work stations and not washing hands before donning on clean gloves Repeat violation
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
Food handlers not wearing hair restraints
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.
Multiple repeat violations and Priority priority foundation and core violations noted on inspection All employees must be trained in food safety and sanitiation as it relates to their assigned duties
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
Wiping cloths are soiled and not storing wiping cloths in a sanitizing 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.
Kitchen/food prep/bar employees are continuouly wearing same disposal gloves to perform multiple tasks I provided the training material to PIC I provided training materials at this inspection and at their May 2024 inspection Repeat violation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed bar staff rinsing lemons and limes from drinks in 2 bay dump sink
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.
Built up soils on cooking equipment and attachments
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.
Dumpsters open Grate door open Dumpeters and grease bins in need of cleaning Grease bin not sealed and locked
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on hood above cooking equipment Built up soils on floors walls ceiling in both up and down prep/ware washing Built up soils on floor in storage areas
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.
Evidence of flies in bar and prep area Provide full extermination by a license exterminator and fly control plan prior to reinspection
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
Motorcycle stored in basement - Removed during inspection Table chair and unnecessary articles stored in food prep/ware washing areas Remove all boxes/etc from rear egrees Remove all unused and unnecessary articles and organize basement prep and storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling in basement prep in disrepair Ceiling tiles missing in basement storage room Floor and walls in disrepair in basement storage areas Seal wooden floor in back basement storage 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.
Official record from Boston Inspectional Services Department, Nov 25, 2024 · Original Source
Inspection
Jun 7, 2024
Passed
17 recorded violations
minorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Light not working at rear egress
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.
Paper towel dispenser above food prep sink (main prep/kitchen)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreverersible measering device for high temp dish temp dish machine
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
Built up soils on interior and exterior of refrigeration units
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
Items in hand sink at bar prep (up and basement prep) corrected on site Items stored in front of hand sink in ware washing/prep area (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.
Observed no hand washing during inspection Employees switching duties re-entering work stations and not washing hands before donning on clean gloves No drying device at hand sink in main prep area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and reviewed during inspection) No kit (reviewed requirement with PIC)
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.003/3-304.11-PEquipment and utensils
Official wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s notes
Kitchen/food prep employees are continuouly wearing same disposal gloves to perform multiple tasks I provided the training material to PIC and PIC started taking corrective action
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping clothes not stored in a sanitizing solution per code (bar food prep up and downstairs) and ware washing area
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
Many food contact containers are broken and in disrepair Some food containers not covered with tight fitting lids - Bar and Storage area Items stored on top of ice machine
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Stained and missing ceiling tiles at rear egress and basement prep area Gap between door and floor at rear egress Gaps between hood filters
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 proof of an employee on the premises trained in anti-choking While food is being served there shall be an employee trained in anti choking on the premises
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jun 7, 2024 · Original Source
Inspection
May 29, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 29, 2024 · Original Source
Inspection
May 24, 2024
Failed
17 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures (I provided via email and reviewed during inspection) No kit (reviewed requirement with PIC)
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Many food contact containers are broken and in disrepair Some food containers not covered with tight fitting lids - Bar and Storage area Items stored on top of ice machine
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on interior and exterior of refrigeration units
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
Items in hand sink at bar prep (up and basement prep) corrected on site Items stored in front of hand sink in ware washing/prep area (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.
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.
Observed no hand washing during inspection Employees switching duties re-entering work stations and not washing hands before donning on clean gloves No drying device at hand sink in main prep area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.003/3-304.11-PEquipment and utensils
Official wording
Food Contact with Equipment Utensils and Linens (P)
Inspector’s notes
Kitchen/food prep employees are continuouly wearing same disposal gloves to perform multiple tasks I provided the training material to PIC and PIC started taking corrective action
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping clothes not stored in a sanitizing solution per code (bar food prep up and downstairs) and ware washing area
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.
Paper towel dispenser above food prep sink (main prep/kitchen)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreverersible measering device for high temp dish temp dish machine
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Stained and missing ceiling tiles at rear egress and basement prep area Gap between door and floor at rear egress Gaps between hood filters
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 proof of an employee on the premises trained in anti-choking While food is being served there shall be an employee trained in anti choking on the premises
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, May 24, 2024 · Original Source
Inspection
Dec 5, 2023
Report filed
23 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handler without hair restraints. Provide proper hair restraints.
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.
Baked beans and chili 77 degrees hot holding unit. All foods must be reheated to 165 degrees on stove top before being placed in hot holding unit. Chef removed and reheated to 183 degrees.
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
Bake beans and chili at 77F on the hot holding line. PIC removed and reheated to 183F.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Marinara sauce and salsa expired 11/23. PIC removed and discarded. Provide proper training on expired foods.
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.
Observed employee cutting up lemons with bare hands. Ensure staff is trained on bare hand contact with RTE foods.
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 conspicuous thermometers in any of the refrigerators. Provide suitable thermometers.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring devices for dishmachine. Provide an irreversible thermometer or 160 thermal strips. Pressure gauge not working to determine PSI. Repair.
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
Can opener heavily soiled. Clean to remove heavy soil. Corrected onsite.
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
Clean the exterior of the dishmachine clean the back splash in dish area. Clean and replace stained ceiling tiles replace missing ceiling tiles in kitchen and lower prep. Clean all dust from ceiling vents- bathroom included. Clean floor in walk in refrigerator. Repair missing wall trim in soda area (basement).
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.
All handsinks temperature were fluctuating between 70F-90F. Ensure staff is trained to notify PIC of temperture change in water for proper hand washing. Contact plumber.
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.
Observed the water not draining in the prep sink. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Clean grounds around outside grease containers to remove debris.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Provide tight closing lids with channel locks. Clean containers to remove debris.
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.
No how to wash signage on any of the handwash sinks. Provide signage. Will email over literatue.
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.
hot line/replace burnt ot lights Bulbs on order per PIC
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.
Remove fly paper from ceiling in the basement. Provide detailed licensed extermination 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, Dec 5, 2023 · Original Source
Inspection
Nov 28, 2023
Failed
23 recorded violations
minorCode 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Provide tight closing lids with channel locks. Clean containers to remove debris.
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
Observed food handler without hair restraints. Provide proper hair restraints.
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.
Baked beans and chili 77 degrees hot holding unit. All foods must be reheated to 165 degrees on stove top before being placed in hot holding unit. Chef removed and reheated to 183 degrees.
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
Bake beans and chili at 77F on the hot holding line. PIC removed and reheated to 183F.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s notes
Marinara sauce and salsa expired 11/23. PIC removed and discarded. Provide proper training on expired foods.
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.
Observed employee cutting up lemons with bare hands. Ensure staff is trained on bare hand contact with RTE foods.
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 conspicuous thermometers in any of the refrigerators. Provide suitable thermometers.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring devices for dishmachine. Provide an irreversible thermometer or 160 thermal strips. Pressure gauge not working to determine PSI. Repair.
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
Can opener heavily soiled. Clean to remove heavy soil. Corrected onsite.
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
Clean the exterior of the dishmachine clean the back splash in dish area. Clean and replace stained ceiling tiles replace missing ceiling tiles in kitchen and lower prep. Clean all dust from ceiling vents- bathroom included. Clean floor in walk in refrigerator. Repair missing wall trim in soda area (basement).
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.
All handsinks temperature were fluctuating between 70F-90F. Ensure staff is trained to notify PIC of temperture change in water for proper hand washing. Contact plumber.
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.
Observed the water not draining in the prep sink. Repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Clean grounds around outside grease containers to remove debris.
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 how to wash signage on any of the handwash sinks. Provide signage. Will email over literatue.
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.
hot line/replace burnt ot lights walk in units/provide adequate lighting in units
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.
Remove fly paper from ceiling in the basement. Provide detailed licensed extermination 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.