ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Sep 22, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Air gap was installed under the prep sink at the re inspection. A bucket was observed under the prep sink with stagnant water. Please remove the stagnant water. Please ensure that the licensed plumber pulled the proper permit at 1010 Mass Ave. The licensed plumber will need to contact 1010 Mass Ave 5th floor plumbing division and schedule for the plumbing inspector to come out and inspect the air gap. This report can not be finalized unitl the plumbing inspector signs off.
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, Sep 22, 2026 · Original Source
Inspection
Aug 28, 2026
Failed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Observed pipes underneath the three compartment sink leaking water onto the floor and the three compartment sink supports are no longer attached to the floor and water is pooling in the space created by the support in the floor's void; repair or replace the pipes or sink so that it no longer leaks and resecure the supports of the three comparment sink to the floor. Clean and sanitize the area of standing water. There is excessive water on the floor in the warewashing area due to a leak near the warewashing machine; repair or replace the plumbing to stop the excessive water buildup on the floor; clean and sanitize the area of water.
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.
I reviewed the pest control report for 8-28-2026 which indicated there were live (small) cockroaches observed by the pest control operator during their inspection this morning and there are a number of recommendations including: removing standing water in the dishwashing area front kitchen handwashing sink and three compartment sink area; no cockroaches were observed during my inspection today nor was there any evidence. Have your pest control operator perform another services and provide an IPM style report showing there is no evidence no activity of pests that the structural issues noted in the report from 8-28-2026 have been remedied and that sanitation is at an acceptable level. Provide the reports to isdhealth@boston.gov
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, Aug 28, 2026 · Original Source
Inspection
Aug 20, 2026
Failed (extension granted)
6 recorded violations
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
Observed mold like substance inside the ice machine. Clean and sanitize to remove mold-like substance.
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.
Air gap was installed under the prep sink at the re inspection. A bucket was observed under the prep sink with stagnant water. Please remove the stagnant water. Please ensure that the licensed plumber pulled the proper permit at 1010 Mass Ave. The licensed plumber will need to contact 1010 Mass Ave 5th floor plumbing division and schedule for the plumbing inspector to come out and inspect the air gap. This report can not be finalized unitl the plumbing inspector signs off.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave and the plumbing inspector signs off on the permit.
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 wash signage at the hand sink behind the bar. Provide signage.
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
Observed broken and missing floor tiles between in the warewash/prep area. Observed missing tiles and worn out grout lines in the downstairs prep area. Regrout to ensure no stagnant water and food debris can get trapped. Observed the back splash behind the dishmachine sink is not secured to the wall and water is able to get behind the wall and onto the floor. Secure and seal to the wall.
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 20, 2026 · Original Source
Inspection
Aug 12, 2026
Failed
5 recorded violations
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
Observed mold like substance inside the ice machine. Clean and sanitize to remove mold-like substance.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
No air gap under the prep sink. Contact licensed plumber ensure the proper permit is pulled at 1010 Mass Ave and the plumbing inspector signs off on the permit.
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 wash signage at the hand sink behind the bar. Provide signage.
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
Observed broken and missing floor tiles between in the warewash/prep area. Observed missing tiles and worn out grout lines in the downstairs prep area. Regrout to ensure no stagnant water and food debris can get trapped. Observed the back splash behind the dishmachine sink is not secured to the wall and water is able to get behind the wall and onto the floor. Secure and seal to the wall.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food stored in the walking cooler observed without date marking. Per PIC food was prep earlier today1.6.25 Provide made/discard date after prepping.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide sanitzer test strips for the 3 bay sink. Provide Inspector test strip was used .
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by trash can and sanitizer bucket. Discontinue and maintain accessible at all time to prevent contamination by hand. Corrected on site by PIC. Observed hand washing during the inspection.
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
Produce and fruit sink observed without a backflow preventor. Provide or PIC to request variance with procedures to state how an alternative safe prep will be provided while using.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple containers of food stored in the walking cooler observed without date marking. Per PIC food was prep earlier today1.6.25 Provide made/discard date after prepping.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
PIC unable to provide sanitzer test strips for the 3 bay sink. Provide Inspector test strip was used .
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by trash can and sanitizer bucket. Discontinue and maintain accessible at all time to prevent contamination by hand. Corrected on site by PIC. Observed hand washing during the inspection.
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
Produce and fruit sink observed without a backflow preventor. Provide or PIC to request variance with procedures to state how an alternative safe prep will be provided while using.
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 record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
Oct 29, 2024
Passed
2 recorded violations
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Shellstock bin appears to be hard plumbed into same waste drain as handsink. Provide indirect to waste drain for shellstock bin with air gap.
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.
Ice bin draining into a bucket on the floor. Properly plumb. There is no dump sink at the raw bar observed handsink being used as a dumps sink. Install.
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, 2024 · Original Source
Inspection
Sep 11, 2024
Failed (extension granted)
10 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations cited. Provide active managerial control. Provide allergen statement on online brunch menu https://www.buttermilkbourbon.com/menus/#brunch
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Date of last sold not written on some oyster tags. Retrain staff.
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.
Dusty hanging plants dangling over raw shellstock. Remove. There is no barriers between common/ dining area and raw bar. Install gate. "Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken 45F. Corrected on site using indirect contact with ice product out for less than an hour.
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
Cooked ribs in walkin cooler with no date mark. Provide.
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.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Shellstock bin appears to be hard plumbed into same waste drain as handsink. Provide indirect to waste drain for shellstock bin with air gap.
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.
Ice bin draining into a bucket on the floor. Properly plumb. There is no dump sink at the raw bar observed handsink being used as a dumps sink. Install.
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.
Small flies apparent in kitchen what appears to be mice droppings in rear prep area under shelving. Clean and sanitize all affected areas. Provide updated IPM pest control report upon 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.
Official record from Boston Inspectional Services Department, Sep 11, 2024 · Original Source
Inspection
Sep 4, 2024
Failed
10 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Priority violations cited. Provide active managerial control. Provide allergen statement on online brunch menu https://www.buttermilkbourbon.com/menus/#brunch
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Date of last sold not written on some oyster tags. Retrain staff.
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.
Dusty hanging plants dangling over raw shellstock. Remove. There is no barriers between common/ dining area and raw bar. Install gate. "Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken 45F. Corrected on site using indirect contact with ice product out for less than an hour.
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
Cooked ribs in walkin cooler with no date mark. Provide.
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.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Shellstock bin appears to be hard plumbed into same waste drain as handsink. Provide indirect to waste drain for shellstock bin with air gap.
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.
Ice bin draining into a bucket on the floor. Properly plumb. There is no dump sink at the raw bar observed handsink being used as a dumps sink. Install.
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.
Small flies apparent in kitchen what appears to be mice droppings in rear prep area under shelving. Clean and sanitize all affected areas. Provide updated IPM pest control report upon 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork raw shrimp sliced cucumbers reading 50-55F for 30-45 min per PIC.(Chef stating items were recently prepped) Maintain all items 41F or below PIC removing to cool/hold 41F or below. Discussed cooling & cold holding procedures with the chef.
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.
Light not working in the back prep storage.Repair/replace bulb
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.
There is evidence of roach activity at the coffee station(live roaches observed on a sticky trap). Dead roach observed in the common hallway of the building. Holes & what appears to be gnawing at some ceiling tiles in the storage location. Provide a full pest report upon re-inspection. After discussing with the PIC the PIC states that pest control visits have been increased to twice a week due to activity. It was also discussed that the PIC will contact the pest control company(Modern pest) to discuss other options to further address all issues(ex:fogging multiple visits ect...) The PIC was also instructed to forward all upcoming pest reports to the Health division(ISDHealth@Boston.gov)
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood sticker was observed as being expired on 3.26.24.Provide a proper hood cleaning from a licensed company.Post a new sticker. PIC stating the appt is on 4.23.24
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked pork raw shrimp sliced cucumbers reading 50-55F for 30-45 min per PIC.(Chef stating items were recently prepped) Maintain all items 41F or below PIC removing to cool/hold 41F or below. Discussed cooling & cold holding procedures with the chef.
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.
there are some damaged ceiling tiles(holes) in the back prep storage room caused by possible gnawing by rodents. Repair/replace damaged tiles as needed Discuss with pest control
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Light not working in the back prep storage.Repair/replace bulb
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.
There is evidence of roach activity at the coffee station(live roaches observed on a sticky trap). Dead roach observed in the common hallway of the building. Holes & what appears to be gnawing at some ceiling tiles in the storage location. Provide a full pest report upon re-inspection. After discussing with the PIC the PIC states that pest control visits have been increased to twice a week due to activity. It was also discussed that the PIC will contact the pest control company(Modern pest) to discuss other options to further address all issues(ex:fogging multiple visits ect...) The PIC was also instructed to forward all upcoming pest reports to the Health division(ISDHealth@Boston.gov)
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
The hood sticker was observed as being expired on 3.26.24.Provide a proper hood cleaning from a licensed company.Post a new sticker. PIC stating the appt is on 4.23.24
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.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Clean waste oil container of visible 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.
What appears to be mice droppings under shelving in dry storage room. Clean and sanitize all affected areas. Provide updated IPM pest control report upon 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.
Rodent bait station opposite trash area behind building open and not secured. Correct at once.
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.
Choke save certificate is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No allergen awareness certification posted with CFPM. Provide. Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Mar 4, 2024 · Original Source
Inspection
Feb 26, 2024
Failed
8 recorded violations
notedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
No allergen awareness certification posted with CFPM. Provide. Food Allergen Awareness Training. (a) Such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for five years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 590.005/5-501.116-CCleaning and sanitizing
Official wording
Cleaning Receptacles (C)
Inspector’s notes
Clean waste oil container of visible 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.
What appears to be mice droppings under shelving in dry storage room. Clean and sanitize all affected areas. Provide updated IPM pest control report upon 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.
Rodent bait station opposite trash area behind building open and not secured. Correct at once.
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.
Choke save certificate is expired. Provide current. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.