minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors at the front service line and back kitchen area are in need of a deep cleaning throughout of all visible soils. Clean to remove soils under around and behind cabinetry and in place 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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors at the front service line and back kitchen area are in need of a deep cleaning throughout of all visible soils. Clean to remove soils under around and behind cabinetry and in place 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.
Official record from Boston Inspectional Services Department, Oct 23, 2026 · Original Source
Inspection
Feb 5, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Jan 27, 2026
Passed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sausage egg & cheese sandwich is 54F in display case product made within the hour moved to walk in cooler to cool to below 41F.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Display case is holding at 52F. Make all necessary repairs. Sandwiches in unit made within the hour removed to walk in cooler. Unit cannot be use until repairs are made and it is holding at below 41F.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish machine. Provide. 183F final rinse on gauge.
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
Dust and soils under and around counters and equipment at service line. Food debri on walk in freezer floor. Clean to remove.
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, Jan 27, 2026 · Original Source
Inspection
Jan 15, 2026
Failed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Sausage egg & cheese sandwich is 54F in display case product made within the hour moved to walk in cooler to cool to below 41F.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Display case is holding at 52F. Make all necessary repairs. Sandwiches in unit made within the hour removed to walk in cooler. Unit cannot be use until repairs are made and it is holding at below 41F.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temperature dish machine. Provide. 183F final rinse on gauge.
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
Dust and soils under and around counters and equipment at service line. Food debri on walk in freezer floor. Clean to remove.
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, Jan 15, 2026 · Original Source
Inspection
Nov 26, 2025
Passed
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on interior and exterior of cabinets shelving 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up soils on walls attachments - Kitchen/prep/serving line/mop closet and closets Built up soils on ceiling tiles vents attachments- Kitchen/prep/serving line/mop closet closets and bathrooms Built up soils on floors - Kitchen/prep/serving line/mop closet and closets
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 proof the certified food protection manager is certified in allergen awareness No proof of an employee trained in Anti Choking on the premises while food being served
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 26, 2025 · Original Source
Inspection
Nov 20, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
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 - Coffee bar Prep warewashing
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on interior and exterior of cabinets shelving 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up soils on walls attachments - Kitchen/prep/serving line/mop closet and closets Built up soils on ceiling tiles vents attachments- Kitchen/prep/serving line/mop closet closets and bathrooms Built up soils on floors - Kitchen/prep/serving line/mop closet and closets
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 article - Kitchen/prep/ware washing
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.
No proof the certified food protection manager is certified in allergen awareness No proof of an employee trained in Anti Choking on the premises while food being served
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 20, 2025 · Original Source
Inspection
Nov 6, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
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 - Coffee bar Prep warewashing
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on interior and exterior of cabinets shelving 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up soils on walls attachments - Kitchen/prep/serving line/mop closet and closets Built up soils on ceiling tiles vents attachments- Kitchen/prep/serving line/mop closet closets and bathrooms Built up soils on floors - Kitchen/prep/serving line/mop closet and closets
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 article - Kitchen/prep/ware washing
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.
No proof the certified food protection manager is certified in allergen awareness No proof of an employee trained in Anti Choking on the premises while food being served
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Nov 6, 2025 · Original Source
Inspection
May 29, 2025
Passed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers observed not wearing hair restraints while working with foods. Provide
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.
Ice scoop observed stored inside ice. Discontinue and store with handle above to prevent contamination by hands
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide an irreversible thermometer for high temp dishwasher. 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.
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
Interior and exterior of multiple refrigerator/walkin unit observed soiled by visible dry food spills expresso machine observed soiled interior of ice machine observed soiled by black substances exterior of ice machine observed soiled by visible dry food spills interior and exterior of baking overn observed soiled by dry foods and carbon build up. Clean and sanitze to remove.
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
Prep area handsink observed blocked by box. Discontinue and maintain accessible to prevent contamination by hands. 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind equipment - Kitchen/prep/ware washing/mop sink/trash/counter/serving area Soils on walls and attachments Ceiling and attachments (vent inside walk in) Kitchen/prep/ware washing backsplash/mop sink/trash/counter/serving area. Clean and sanitize to remove
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
Storage/warewashing area observed heavily clutter. Remove all unused/unnecessary articles from premises
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
Warewashing/ storage area observed ceiling tiles missing. 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, May 29, 2025 · Original Source
Inspection
May 21, 2025
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers observed not wearing hair restraints while working with foods. Provide
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.
Ice scoop observed stored inside ice. Discontinue and store with handle above to prevent contamination by hands
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
PIC unable to provide an irreversible thermometer for high temp dishwasher. 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.
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
Interior and exterior of multiple refrigerator/walkin unit observed soiled by visible dry food spills expresso machine observed soiled interior of ice machine observed soiled by black substances exterior of ice machine observed soiled by visible dry food spills interior and exterior of baking overn observed soiled by dry foods and carbon build up. Clean and sanitze to remove.
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
Prep area handsink observed blocked by box. Discontinue and maintain accessible to prevent contamination by hands. 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind equipment - Kitchen/prep/ware washing/mop sink/trash/counter/serving area Soils on walls and attachments Ceiling and attachments (vent inside walk in) Kitchen/prep/ware washing backsplash/mop sink/trash/counter/serving area. Clean and sanitize to remove
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
Storage/warewashing area observed heavily clutter. Remove all unused/unnecessary articles from premises
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
Warewashing/ storage area observed ceiling tiles missing. 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, May 21, 2025 · Original Source
Inspection
Dec 16, 2024
Passed
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions and kit is not complete. I provided to respond to the clean up of vomiting and diarrheal events Information provided at this inspection and past 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.
Multiple priority priority foundation and core violations noted on inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code Two customers smoking cigars in the outside seating area - PIC took corrective action
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Visably soiled equipment stored with clean equipment Cold brew table - Remove all articles that are not food related (orniments etc)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible measuring device for high temp dish machine
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
Missing gasket on 2 door refrigation unit (Serving/counter area)
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 on interior and exterior of 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
Clean all shelving in food prep/counter/serving/storage areas Built up soils on interior and exterior 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
Soils on floor under and behind equipment - Kitchen/prep/ware washing/mop sink/trash/counter/serving area Soils on walls and attachments Ceiling and attachments - Kitchen/prep/ware washing/mop sink/trash/counter/serving area
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 at counter-serving areas 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
Remove all unused/unnecessary articles from premises Personal items stored in kitchen/prep
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
Stained ceiling tiles bathroom Using card board for mats in both walk in 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.
Official record from Boston Inspectional Services Department, Dec 16, 2024 · Original Source
Inspection
Dec 9, 2024
Failed
17 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions and kit is not complete. I provided to respond to the clean up of vomiting and diarrheal events Information provided at this inspection and past 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.
Multiple priority priority foundation and core violations noted on inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code Two customers smoking cigars in the outside seating area - PIC took corrective action
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Visably soiled equipment stored with clean equipment Cold brew table - Remove all articles that are not food related (orniments etc)
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible measuring device for high temp dish machine
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
Missing gasket on 2 door refrigation unit (Serving/counter area)
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 on interior and exterior of 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
Clean all shelving in food prep/counter/serving/storage areas Built up soils on interior and exterior 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
Soils on floor under and behind equipment - Kitchen/prep/ware washing/mop sink/trash/counter/serving area Soils on walls and attachments Ceiling and attachments - Kitchen/prep/ware washing/mop sink/trash/counter/serving area
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 at counter-serving areas 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
Remove all unused/unnecessary articles from premises Personal items stored in kitchen/prep
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
Stained ceiling tiles bathroom Using card board for mats in both walk in 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.
Official record from Boston Inspectional Services Department, Dec 9, 2024 · Original Source
Inspection
Apr 29, 2024
Report filed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Kit missing items. Reviewed the written procedures with PIC and discussed missing items
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Old labels on exterior of food containers Built up soils on interior and exterior of refrigeration units - Serving line Buiit up sils on exterior of ice bin - Serving line
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 floor walls ceiling and attachments free of build up soils/dust in Trash closet and Mop sink closet
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 ware washing/storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Drain clogged in mop sink (plumber called and PIC will email report to health inspector)
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, Apr 29, 2024 · Original Source
Inspection
Apr 22, 2024
Failed
10 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Food handlers not wearing hair restraints
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
Kit missing items. Reviewed the written procedures with PIC and discussed missing items
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Old labels on exterior of food containers Built up soils on interior and exterior of refrigeration units - Serving line Buiit up sils on exterior of ice bin - Serving line
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 floor walls ceiling and attachments free of build up soils/dust in Trash closet and Mop sink closet
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 ware washing/storage 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Drain clogged in mop sink (plumber called and PIC will email report to health inspector)
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.