SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
12 inspections
Inspection
Jun 2, 2026
Report filed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on wire shelving in Pops kitchen Old lables on clean food containers in kitchens and 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles from storage room (organize) Remove items from top of lockers and refrigeration 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Leak at 2 bay sink Pop's kitchen also check drain stopper
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 2, 2026 · Original Source
Inspection
May 18, 2026
Failed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on wire shelving in Pops kitchen Old lables on clean food containers in kitchens and 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles from storage room (organize) Remove items from top of lockers and refrigeration 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Worn floor areas in bar areas Rust on shelving under cooking unit - C1 Kitchen Leak at 2 bay sink Pop's kitchen also check drain stopper Repair walls in storage area in basement Exposed wood on display shelving bar 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, May 18, 2026 · Original Source
Inspection
Nov 19, 2025
Passed
14 recorded violations
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
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
Items stored on floor Wiping cloth buckets buckets pans equipment in C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached room) Using milk crates for shelving - Provide proper shelving 6" above the floor throughout
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperure on High temp dish machine 170 F IMD 150 F at Bar 4
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
Multiple clean and sanitized equipment have old stickers on them Ice being let in ice bins from previous events - Bars C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Straws at Bars not protected from contamination
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Consumer cups stored in front of hand sink in O'Block-Kay Bar Items stored in hand sink basins - Bar 2
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
Soils on floor walls and attachments - C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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.
Hand sinks at bars missing employee hand wash signs
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.
Flies - Higgins Bar - Provide full extermination 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
Unused and unnecessary articles stored in C-1 Kitchen/ware washing/storage (basement). Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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 Walls in disrepair C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washingBars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 and rooms attached Exposed insulation around wall pipes in C-1 Storgage room
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 19, 2025 · Original Source
Inspection
Oct 29, 2025
Failed
14 recorded violations
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
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
Items stored on floor Wiping cloth buckets buckets pans equipment in C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached room) Using milk crates for shelving - Provide proper shelving 6" above the floor throughout
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperure on High temp dish machine 170 F IMD 150 F at Bar 4
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
Multiple clean and sanitized equipment have old stickers on them Ice being let in ice bins from previous events - Bars C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Straws at Bars not protected from contamination
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Consumer cups stored in front of hand sink in O'Block-Kay Bar Items stored in hand sink basins - Bar 2
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
Soils on floor walls and attachments - C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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.
Hand sinks at bars missing employee hand wash signs
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.
Flies - Higgins Bar - Provide full extermination 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
Unused and unnecessary articles stored in C-1 Kitchen/ware washing/storage (basement). Pops Kitchen/ware washing Bars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 (attached rooms)
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 Walls in disrepair C-1 Kitchen/ware washing/storage (basement) Pops Kitchen/ware washingBars -Higginson Higginson North O'Block-Kay 1 and 2 Cabot-Cahners 3 & 4 and rooms attached Exposed insulation around wall pipes in C-1 Storgage room
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, Oct 29, 2025 · Original Source
Inspection
Mar 5, 2025
Passed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The high temp dish machine is dispensing a high amout of detergent drain appears to be clogged.Repair Wash temp 161F/Rinse temp 182F Alternate machine on the 2nd floor is available
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.
The 2 bay sink is leaking from the drainpipe.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, Mar 5, 2025 · Original Source
Inspection
Feb 27, 2025
Failed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
The high temp dish machine is dispensing a high amout of detergent drain appears to be clogged.Repair Wash temp 161F/Rinse temp 182F Alternate machine on the 2nd floor is available
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.
The 2 bay sink is leaking from the drainpipe.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, Feb 27, 2025 · Original Source
Inspection
Dec 9, 2024
Report filed
2 recorded violations
majorCode 590.005/5-202.12-PFHandwashing
Official wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
No hand sink in the new area of where prep and food assembling area outside of main food prep
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Floor in ice machine area not smooth durable easily cleanable
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 9, 2024 · Original Source
Inspection
Nov 7, 2024
Failed (extension granted)
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed no hand washing by food handlers during inspection Food handlers leaving and returning to food pre and not washing hands Not washing hands when doning on clean gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple Priority priority foundation and core violation noticed on the inspection There must be a person incharge to oversee day to day operations to ensure food services is operating in a safe and sanitary manner and take immediately corrective action. All food handlers and employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the Certified Food protection manager
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 not stored in a sanitizing solution in prep kitchen
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food was 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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding Rattatoule 127 F removed and reheated to 165 F
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for 2 bay sink
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Bowls plates china stored in milk crates on floor Bowls plates china food equipment not inverted - storage/prep areas Ice buckets not stored inverted at bars and kitchen
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.
No hand sink in the new area of where prep and food assembling area outside of main food prep
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No indirect plumbing at food prep sink - Pops kitchen
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.
No hand hand cleanser at hand sink in kitchen/prep/ware washing 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Gaps between and under doors in O'Block dining Huntington Ave and Cohen egresses Floor in ice machine area not smooth durable easily cleanable
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 7, 2024 · Original Source
Inspection
Oct 24, 2024
Failed
13 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No indirect plumbing at food prep sink - Pops kitchen
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed no hand washing by food handlers during inspection Food handlers leaving and returning to food pre and not washing hands Not washing hands when doning on clean gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple Priority priority foundation and core violation noticed on the inspection There must be a person incharge to oversee day to day operations to ensure food services is operating in a safe and sanitary manner and take immediately corrective action. All food handlers and employees must be properly trained in food safety and sanitation as it relates to their assigned duties by the Certified Food protection manager
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 not stored in a sanitizing solution in prep kitchen
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food was 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)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Hot holding Rattatoule 127 F removed and reheated to 165 F
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for 2 bay sink
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 590.004/4-903.11-C1Equipment and utensils
Official wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Bowls plates china stored in milk crates on floor Bowls plates china food equipment not inverted - storage/prep areas Ice buckets not stored inverted at bars and kitchen
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.
No hand sink in the new area of where prep and food assembling area outside of main food prep
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 hand hand cleanser at hand sink in kitchen/prep/ware washing 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Gaps between and under doors in O'Block dining Huntington Ave and Cohen egresses Floor in ice machine area not smooth durable easily cleanable
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, Oct 24, 2024 · Original Source
Inspection
Feb 8, 2024
Report filed
10 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No splash guards between hand sinks and customer ice at bar areas
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.
Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)
Inspector’s notes
Not using a detergent no rinse sanitizer in two bag sinks Detergent not rinse sanitizer on order (using high temp dish machine)
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Dish washer Final temp 175 F Irriversable measuring device registered 168 F (irriversible temp 164 F) Cabot Corner - bar 4 Dishwasher leaking - Cabot Corner - bar 3
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean exterior of ice machine and remove pastic film covering from exterior Cabot Corner
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soils on interior of ice machine - Cabot Corner
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
Drainage tubing from soda guns draining in to hand sinks bar(s)
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment from kitchen(s) Using milk crates for storage
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 at bars not smooth durable and easily cleanable Wall in equipment in disrepair Wall behind 2 bay sink not smooth durable and easily cleanable above 2 bay sink - C-1 Kitchen Wall behind dishwashing not smooth durable and easily cleanable - Pops Kitchen Missing ceiling tiles in ceiling - Pops Kitchen Chipped paint on shelving attached to wall at bar O'Block K bar 1 Cabinets in disrepair around high temp dish machine at bar O'Block K bar 2 Wall in disrepair in Higginson closet
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 8, 2024 · Original Source
Inspection
Jan 25, 2024
Failed
10 recorded violations
minorCode 590.004/4-501.115-CChemicals
Official wording
Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)
Inspector’s notes
Not using a detergent no rinse sanitizer in two bag sinks
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.
No splash guards between hand sinks and customer ice at bar areas
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
Dish washer Final temp 172 F Irriversable measuring device registered 168 F (tested by inspector) Cabot Corner - bar 4 Dishwasher leaking - Cabot Corner - bar 3
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean exterior of ice machine and remove pastic film covering from exterior Cabot Corner
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Soils on interior of ice machine - Cabot Corner
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
Drainage tubing from soda guns draining in to hand sinks bar(s)
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary equipment from kitchen(s) Using milk crates for storage
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 at bars not smooth durable and easily cleanable Wall in equipment in disrepair Wall behind 2 bay sink not smooth durable and easily cleanable above 2 bay sink - C-1 Kitchen Wall behind dishwashing not smooth durable and easily cleanable - Pops Kitchen Missing ceiling tiles in ceiling - Pops Kitchen Chipped paint on shelving attached to wall at bar O'Block K bar 1 Cabinets in disrepair around high temp dish machine at bar O'Block K bar 2 Wall in disrepair in Higginson closet
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.