Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
12 inspections
Inspection
Aug 31, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Chest type freezer blocking 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.
Official record from Boston Inspectional Services Department, Aug 31, 2026 · Original Source
Inspection
Aug 17, 2026
Failed
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handler not washing hand before donning on clean gloves Observed no hand washing during inspection Observed food handlers multitasking touching multiple touch point wearing same single use gloves
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 not stored in a sanitizing solution Multiple soiled wiping cloths are stored on food contacts counter tops
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
Provided proper protection of all open foods in food grade covered container and raise 6" above 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken in walk in 50 F Cut tomatoes 50 F Walk in unit 50 F PIC purchased dry ice and had called two refrigeration company to repair the unit
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.
Built up soils grease food debris on cooking equipment throughout
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind all equipment throughout Built up soils on walls and attachments throughout Built up soils on light/vent in bathroom Built up soils on hood ceilings and attachments throughout
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 and rodent droppings - Provided full extermination and intergrated pest management report prior to reinspection IPM information provided via email IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operat (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation (any voids in the structure interior and exterior) • Determination of the extent of the pest problem • Appropriatetreatment • Action plan for correction including follow up
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
Chest type freezer blocking 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood above cookling equipment is not working properly hood filters are missing Per PIC the hood is in the process of being repaired professional Worn unreadable hood sticker
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 CFPM that is certified in Allergen Awareness (it must be the Certified Food Protection Manager that is on premises full time Allergen poster not updated Information provided via email
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Aug 17, 2026 · Original Source
Inspection
Aug 6, 2026
Failed
14 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handler not washing hand before donning on clean gloves Observed no hand washing during inspection Observed food handlers multitasking touching multiple touch point wearing same single use gloves
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 not stored in a sanitizing solution Multiple soiled wiping cloths are stored on food contacts counter tops
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
Provided proper protection of all open foods in food grade covered container and raise 6" above 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken in walk in 50 F Cut tomatoes 50 F Walk in unit 50 F PIC purchased dry ice and had called two refrigeration company to repair the unit
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.
Built up soils grease food debris on cooking equipment throughout
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind all equipment throughout Built up soils on walls and attachments throughout Built up soils on light/vent in bathroom Built up soils on hood ceilings and attachments throughout
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 and rodent droppings - Provided full extermination and intergrated pest management report prior to reinspection IPM information provided via email IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operat (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation (any voids in the structure interior and exterior) • Determination of the extent of the pest problem • Appropriatetreatment • Action plan for correction including follow up
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 and clutter in food prep/ware washing 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 above cookling equipment is not working properly hood filters are missing Per PIC the hood is in the process of being repaired professional Worn unreadable hood sticker
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 CFPM that is certified in Allergen Awareness (it must be the Certified Food Protection Manager that is on premises full time Allergen poster not updated Information provided via email
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Aug 6, 2026 · Original Source
Inspection
Jun 16, 2025
Passed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the walkin observed stored in the original can.Discontinue Store all items in food grade containers after opening.
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
Clean the dunnage rack in the walk in unit to remove soils. Clean the interior of the fryer cabinets to remove evidence of mouse droppings.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor & walls to remove soils & food debris. Clean the floor in the kitchen & side storage to remove evidence of mouse activity
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.
There was evidence of mouse activity observed(droppings-interior of fryers around the grease trap in storage location in front of rest room). Provide a full pest report upon re-inspection. (Staff cleaning to remove contacting pest control)
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, Jun 16, 2025 · Original Source
Inspection
Jun 4, 2025
Failed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Items in the walkin observed stored in the original can.Discontinue Store all items in food grade containers after opening.
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
Clean the dunnage rack in the walk in unit to remove soils. Clean the interior of the fryer cabinets to remove evidence of mouse droppings.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor & walls to remove soils & food debris. Clean the floor in the kitchen & side storage to remove evidence of mouse activity
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.
There was evidence of mouse activity observed(droppings-interior of fryers around the grease trap in storage location in front of rest room). Provide a full pest report upon re-inspection. (Staff cleaning to remove contacting pest control)
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, Jun 4, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling not smooth durable easily cleanable in food prep/kitchen/ware washing areas Stained ceiling tiles in food prep/kitchen/ware washing Opening in ceiling at hood and front window Cracked floor tiles in prep/kitchen Floor surface is work and lifting in ware washing prep areas Cracked wall tiles in kitchen/prep/ware washing 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, Feb 3, 2025 · Original Source
Inspection
Jan 7, 2025
Failed (extension granted)
9 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 instruction and kit is not complete I provided the written instructions and discussed the kit contents during 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.
Built up soils/grease/food particles on interior and exterior of all cooking equipment
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 door handles exterior and interior 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind equipment - Kitchen/prep/ware washing/storage areas Built up soils on walls and attachments (shelving and fixtures) Kitchen/prep/ware washing storage areas Built up soils on ceiling and attachments - Kitchen/prep/ware washing 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles
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 not smooth durable easily cleanable in food prep/kitchen/ware washing areas Stained ceiling tiles in food prep/kitchen/ware washing Opening in ceiling at hood and front window Cracked floor tiles in prep/kitchen Floor surface is work and lifting in ware washing prep areas Cracked wall tiles in kitchen/prep/ware washing 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.
Full time on site certification food protection manager not certified in allergen awareness (I provided information via email) Allergen poster not posted (I provided the updated Allergen Awareness Poster via email)
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 7, 2025 · Original Source
Inspection
Dec 12, 2024
Failed
9 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 instruction and kit is not complete I provided the written instructions and discussed the kit contents during 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.
Built up soils/grease/food particles on interior and exterior of all cooking equipment
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 door handles exterior and interior 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floor under and behind equipment - Kitchen/prep/ware washing/storage areas Built up soils on walls and attachments (shelving and fixtures) Kitchen/prep/ware washing storage areas Built up soils on ceiling and attachments - Kitchen/prep/ware washing 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles
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 not smooth durable easily cleanable in food prep/kitchen/ware washing areas Stained ceiling tiles in food prep/kitchen/ware washing Opening in ceiling at hood and front window Cracked floor tiles in prep/kitchen Floor surface is work and lifting in ware washing prep areas Cracked wall tiles in kitchen/prep/ware washing 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.
Full time on site certification food protection manager not certified in allergen awareness (I provided information via email) Allergen poster not posted (I provided the updated Allergen Awareness Poster via email)
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 31, 2024
Failed (extension granted)
7 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Falafel at the serving line reading 109F for approx 30 min per PIC.Maintain hot holding 135F or above. PIC to re-heat & hold at proper 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped items in the walk in observed missing datemarkings.Provide datemarkings on all prepped items held 41F or below for more than 24 hours.
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
Wall fan in prep soiled with dust & grease Ceiling vent in the rest room soiled with dust build up The fire extinguisher next to the 3 bay sink observed with soils & food debris Dunnage rack inside the walk in soiled The exterior of the small oven below the verticle broilers observed with soils. Clean to remove all soils & debris from above stated 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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There is no prep sink on site Install proper prep sink. Owner stating over the phone that they use the middle bay of the 3 bay sink in the morning to wash all necessary items. PIC instucted to submit SOP's(standard operating procedures) to the Health division for review.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the walls in the dish/prep location to remove 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.
Official record from Boston Inspectional Services Department, May 31, 2024 · Original Source
Inspection
May 21, 2024
Failed
6 recorded violations
criticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Falafel at the serving line reading 109F for approx 30 min per PIC.Maintain hot holding 135F or above. PIC to re-heat & hold at proper 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Wall fan in prep soiled with dust & grease Ceiling vent in the rest room soiled with dust build up The fire extinguisher next to the 3 bay sink observed with soils & food debris Dunnage rack inside the walk in soiled The exterior of the small oven below the verticle broilers observed with soils. Clean to remove all soils & debris from above stated 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the walls in the dish/prep location to remove 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped items in the walk in observed missing datemarkings.Provide datemarkings on all prepped items held 41F or below for more than 24 hours.
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 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
There is no prep sink on site Install proper prep sink. Owner stating over the phone that they use the middle bay of the 3 bay sink in the morning to wash all necessary items. PIC instucted to submit SOP's(standard operating procedures) to the Health division for review.
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.