Inspection
Nov 24, 2025
6 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Food Item on the steam table chicken 125 F degrees/ Products must be 135 degree or above / PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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
Food Labels (Pf)
Inspector’s notes
Display case / provide proper labeling to all prepackaged fruit cups
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.
More about food source, dating, or labeling problemsOfficial wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing solution at the required 200ppm
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Prep sinks without proper air gap for backflow prevention.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected.
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.
More about water, plumbing, or sewage problemsOfficial wording
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
Sanitizer solution set up in red bucket at the front counter at below 0ppm quats- Review procedures for sanitizer set up with employees
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.
More about chemicals stored or used unsafelyOfficial record from Boston Inspectional Services Department, Nov 24, 2025 · Original Source