Inspection
Oct 29, 2025
4 recorded violations
Official Wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Throughout the kitchen there are in use squeeze bottles without name labels; provide name labels for items removed from bulk packaging and placed into new containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
TCS items in the cold rails and inside the reach in units where the expo station is are all elevated 55F-62F staff placed items in the cold holding unit around 5pm. The external readout on the unit says 40F but an internal thermomter was reading 60F. The person in charge voluntarily discarded all the elevated TCS items and placed an emergency call to their repair company; and the staff will be utilizing the walk in cooler to retrieve items until the cold holding unit is fixed. The only items that were at 41F or below were the shelled oysters and the cooked shrimp. At the saute station minced shallots and garlic were being held at ambient without any ice or active cold holding at 66-80F; the person in charge voluntairly discarded the shallots and garlic and produced a hotel pan with ice to hold the TCS items properly. Hold cold TCS items at 41F or below.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the saute station mac and cheese sauce was 80F held in a hotel pan on top of the stovetop and had been out of the walk in refigerator since 5pm. The person in charge voluntairly discarded the cheese sauce. Hold hot TCS items at 135F or above.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
At the high temperature warewashing machine in the barrel room the temperature at the plate using the location's irreversible thermometer did not go above 149F after four attempts. The person in charge placed a call to get the unit repaired and the staff in the barrel room will utilize a different location's warewashing machine. All other high temperature dish machines were observed working properly.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Oct 29, 2025 · Original Source