Brewer's Fork

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Fence around the patio observed in need of repair (seal/patch ) due to gaps large enough for pest access. Repair to prevent pest/rodent access

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 wording

Backflow Prevention Device Location (C)

Inspector’s notes

2 bay sink food prep sink on site observed direct to waste. Missing air gap. PIC to provide detailed plumbers report on the cost install of air gap to : inca.prince@boston.gov If an air gap is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled *** Plumbers report in prcess per PIC (7.27.26)

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.

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Observed multiple staff working with RTE foods missing proper hair restraint .Provide to prevent contamination

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.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to provide active managerial controls and train employees on violations noted

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Observed cooked duck 156F stored in the walk in. Discontinue . (cos) Reviewed cooling parameters with Chef & PIC at the time of inspection Inspector will provide training materials to reference

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.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Cutting boards observed heavily scored & stained. Resurface/replace/clean to remove

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Backflow Prevention Device Location (C)

Inspector’s notes

2 bay sink food prep sink on site observed direct to waste. Missing air gap. PIC to provide detailed plumbers report on the cost install of air gap to : inca.prince@boston.gov If an air gap is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled *** Plumbers report in prcess per PIC (7.27.26)

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.

Official wording

Backflow Prevention (P)

Inspector’s notes

2 bay sink food prep sink on site observed direct to waste. Missing air gap. PIC to provide detailed plumbers report on the cost install of air gap to : inca.prince@boston.gov If an air gap is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official wording

Outer Openings Protected (C)

Inspector’s notes

Backdoor observed missing effective door sweep. Install effective door sweep to prevent pest/rodents access.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

Pickled onion observed stored in walk in cooler observed container labeled fermented paste with made date 5/26. Discontinue and contact ISDHealth@boston.gov to submit or HACCP to be reviewed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Observed multiple staff working with RTE foods missing proper hair restraint .Provide to prevent contamination

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.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to provide active managerial controls and train employees on violations noted

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Observed cooked duck 156F stored in the walk in. Discontinue . (cos) Reviewed cooling parameters with Chef & PIC at the time of inspection Inspector will provide training materials to reference

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.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Cutting boards observed heavily scored & stained. Resurface/replace/clean to remove

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Backflow Prevention (P)

Inspector’s notes

2 bay sink food prep sink on site observed direct to waste. Missing air gap. PIC to provide detailed plumbers report on the cost install of air gap to : inca.prince@boston.gov If an air gap is installed prior to compliance inspection: A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

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.

Official wording

Outer Openings Protected (C)

Inspector’s notes

Backdoor observed missing effective door sweep. Install effective door sweep to prevent pest/rodents access.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

Pickled onion observed stored in walk in cooler observed container labeled fermented paste with made date 5/26. Discontinue and contact ISDHealth@boston.gov to submit or HACCP to be reviewed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post PIC current food safety certificate on siite as discussed

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.

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

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.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post PIC current food safety certificate on siite as discussed

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.

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

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.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post all current food safety / allergen awareness certificates on site and remove all out dated copies wbhere needed

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.

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Check all pipes running throiughout the basement / food prep area and label to clearly identify any waste pipes - cover that small exposed area directly above th area the female food handler was working

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 wording

Light Bulbs Protective Shielding (C)

Inspector’s notes

Missing covers / shields on the two lights above the prep table - provide as discussed

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 wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post current copies of both the allergen awareness and food safety certificates on site with the names on the certifications matching

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.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Replace all plastic cups used to dispense condiments by using commercial grade scoops with handles

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.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly

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 wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Several menui items offered under cooked are missing the proper consumer advisory - addressed as discussed

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.

Official wording

Wood Use Limitation (C)

Inspector’s notes

Remove the compromised wooden pizza spatulala on site with burned edges and visibly splintered

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post current copies of both the allergen awareness and food safety certificates on site with the names on the certifications matching

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.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Replace all plastic cups used to dispense condiments by using commercial grade scoops with handles

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.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up accordingly

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 wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Several menui items offered under cooked are missing the proper consumer advisory - addressed as discussed

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.

Official wording

Wood Use Limitation (C)

Inspector’s notes

Remove the compromised wooden pizza spatulala on site with burned edges and visibly splintered

In plain English

An issue that does not fit the common categories. Check the official wording for details.