Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking · Boston, MA
Cappy's Pizza & Subs
82 Westland Av
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspectionsInspection
Sep 12, 2024
Report filed
15 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handlers not washing hand properly during inspection (I provided instruction at this inspection and previous inspections)
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.
More about cleaning or sanitizing problemsmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC at time of my arrival. Owner was contacted and PIC arrived during inspection
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple repeat Priority Prior Foundation and Core violations noted on inspection Proof that the PIC/CFPM is not overseeing day to day operations and taking corrective action as required Proof that the PIC/CFPM has not trained employees in food safety and sanitation as required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze food containers and storage containers not label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 between uses
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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
Observed food handlers and employees continously wearing single use gloves - Leaving and returning to work stations/handling dirty equipment/handling multiple food items I provided training materials at this inspection and previous inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using soda crates to store food items in basement
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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Food contact strainers for flour has chipped paint - Provide NSF food grade food contacts
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.
More about food not protected from contaminationmajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing disclosure on menu board Information provided via email
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of grease food particles on cooking equipment including fryolators stove etc on cooking line Stuffing cloth towels between fryolator and refrigeration unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.005/5-501.19-COther
Official wording
Storage Areas Redeeming Machines Receptacles and Waste Handling Units Location (C)
Inspector’s notes
Heavy grease build up on all 3 grease bins in basement Grease bins stored on soild cardboard
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy build up of soils on floors under and behind all equipment - Kitchen/prep/ware washing/basement storage areas Heavy build up of grease on hood and filters Built up soils on ceiling walls and attachments - Kitchen/prep/ware washing/basement/storage and walk in refrigeration
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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies in ware washing/prep area Evidence of rodent droppings on floor shelving and old equipment in basement Provide full extermination by a licensed exterminator and Intergrated Pest Management report 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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old equipment unnecessary artiles stored on basement under stairwell. Landlord has been contacted to remove.
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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in basement 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 12, 2024 · Original Source
Inspection
Sep 6, 2024
Hearing scheduled
26 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.
More about employee hygiene or health policy issuescriticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handlers not washing hand properly during inspection (I provided instruction at this inspection and previous inspections)
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.
More about cleaning or sanitizing problemsmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written instructions for the clean up of Vomiting and Diarrheal Events (inspections provided at this inspection and past inspections) Kit not complete (reviewed with PIC)
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.
More about cleaning or sanitizing problemsmajorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No PIC at time of my arrival. Owner was contacted and PIC arrived during inspection
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.
More about paperwork, training, or posting issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple repeat Priority Prior Foundation and Core violations noted on inspection Proof that the PIC/CFPM is not overseeing day to day operations and taking corrective action as required Proof that the PIC/CFPM has not trained employees in food safety and sanitation as required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze food containers and storage containers not label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 between uses
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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
Observed food handlers and employees continously wearing single use gloves - Leaving and returning to work stations/handling dirty equipment/handling multiple food items I provided training materials at this inspection and previous inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using soda crates to store food items in basement
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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Food contact strainers for flour has chipped paint - Provide NSF food grade food contacts
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.
More about food not protected from contaminationcriticalCode 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
Top of refrigeration unit 60 F Ham 55 F Hot Capicola 55 F Mortidella 55 F Salami 51 F Provolone cheese 54 F Diced tomatoes 44 F All of these items have been removed and replaced with items from walk in unit These items have been voluntarily discarded Ice has been added to the top of the salad unit and the refrigeration complany has been contacted by owner
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing disclosure on menu board Information provided via email
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponges
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer in refrigerated draws
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Worn and deep cuts on cutting boards
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of grease food particles on cooking equipment including fryolators stove etc on cooking line Stuffing cloth towels between fryolator and refrigeration unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on wire and wooden shelving in basement/ware washing.walk in refrigeration/prep areas
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
To Go containers not inverted - Kitchen/prep/storage areas Disposable utensils for customers not inverted with handles upright
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.
More about equipment or utensil issuesminorCode 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
Food containers not inverted - Storage/ware washing areas
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.
More about equipment or utensil issuesminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Pizza boxes stored in side storage - Ceiling is not smooth durable easily cleanable and in good repair Pizza boxes stored on floor in side storage
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.19-COther
Official wording
Storage Areas Redeeming Machines Receptacles and Waste Handling Units Location (C)
Inspector’s notes
Heavy grease build up on all 3 grease bins in basement Grease bins stored on soild cardboard
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy build up of soils on floors under and behind all equipment - Kitchen/prep/ware washing/basement storage areas Heavy build up of grease on hood and filters Built up soils on ceiling walls and attachments - Kitchen/prep/ware washing/basement/storage and walk in refrigeration
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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies in ware washing/prep area Evidence of rodent droppings on floor shelving and old equipment in basement Provide full extermination by a licensed exterminator and Intergrated Pest Management report 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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old equipment unnecessary artiles stored on basement Grease in pan stored in back stairwell/hallway Food containers and other equipment stored on steps and in hallway (this is also a egrees for residents in apartments above
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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in basement 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.
More about building upkeep issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Certified food protection manager not certified in allegen awareness No allergen posted posted in employee work area
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Sep 6, 2024 · Original Source
Inspection
Sep 4, 2024
Failed
25 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handlers not washing hand properly during inspection (I provided instruction at this inspection and previous inspections)
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.
More about cleaning or sanitizing problemsminorCode 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.
More about employee hygiene or health policy issuesmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written instructions for the clean up of Vomiting and Diarrheal Events (inspections provided at this inspection and past inspections) Kit not complete (reviewed with PIC)
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.
More about cleaning or sanitizing problemsmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple repeat Priority Prior Foundation and Core violations noted on inspection Proof that the PIC/CFPM is not overseeing day to day operations and taking corrective action as required Proof that the PIC/CFPM has not trained employees in food safety and sanitation as required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze food containers and storage containers not label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 between uses
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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-304.15-POther
Official wording
(A) Gloves Use Limitation (P)
Inspector’s notes
Observed food handlers and employees continously wearing single use gloves - Leaving and returning to work stations/handling dirty equipment/handling multiple food items I provided training materials at this inspection and previous inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using soda crates to store food items in basement
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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Food contact strainers for flour has chipped paint - Provide NSF food grade food contacts
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.
More about food not protected from contaminationcriticalCode 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
Top of refrigeration unit 60 F Ham 55 F Hot Capicola 55 F Mortidella 55 F Salami 51 F Provolone cheese 54 F Diced tomatoes 44 F All of these items have been removed and replaced with items from walk in unit These items have been voluntarily discarded Ice has been added to the top of the salad unit and the refrigeration complany has been contacted by owner
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.
More about food kept at an unsafe temperaturemajorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing disclosure on menu board Information provided via email
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponges
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer in refrigerated draws
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Worn and deep cuts on cutting boards
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of grease food particles on cooking equipment including fryolators stove etc on cooking line Stuffing cloth towels between fryolator and refrigeration unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on wire and wooden shelving in basement/ware washing.walk in refrigeration/prep areas
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.11-CEquipment and utensils
Official wording
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s notes
To Go containers not inverted - Kitchen/prep/storage areas Disposable utensils for customers not inverted with handles upright
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.
More about equipment or utensil issuesminorCode 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
Food containers not inverted - Storage/ware washing areas
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.
More about equipment or utensil issuesminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Pizza boxes stored in side storage - Ceiling is not smooth durable easily cleanable and in good repair Pizza boxes stored on floor in side storage
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.19-COther
Official wording
Storage Areas Redeeming Machines Receptacles and Waste Handling Units Location (C)
Inspector’s notes
Heavy grease build up on all 3 grease bins in basement Grease bins stored on soild cardboard
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Heavy build up of soils on floors under and behind all equipment - Kitchen/prep/ware washing/basement storage areas Heavy build up of grease on hood and filters Built up soils on ceiling walls and attachments - Kitchen/prep/ware washing/basement/storage and walk in refrigeration
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.
More about cleaning or sanitizing problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Evidence of flies in ware washing/prep area Evidence of rodent droppings on floor shelving and old equipment in basement Provide full extermination by a licensed exterminator and Intergrated Pest Management report 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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old equipment unnecessary artiles stored on basement Grease in pan stored in back stairwell/hallway Food containers and other equipment stored on steps and in hallway (this is also a egrees for residents in apartments above
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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Exposed insulation around pipes in basement 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.
More about building upkeep issuesnotedCode L1Other
Official wording
No wording provided in the official record.
Inspector’s notes
Certified food protection manager not certified in allegen awareness No allergen posted posted in employee work area
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Sep 4, 2024 · Original Source
Inspection
Jun 13, 2024
Passed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No food prep sink - Install Variance granted to use middle bay - SOP submitted with variance request
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.
More about food not protected from contaminationOfficial record from Boston Inspectional Services Department, Jun 13, 2024 · Original Source
Inspection
May 29, 2024
Failed (extension granted)
6 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No food prep sink - Install Using food containers that were originally labled and used for mushrooms to store other food items
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.
More about food not protected from contaminationminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of food/grease/soils on all cooking equipment including fryolators
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.
More about food kept at an unsafe temperatureminorCode 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 all refrigeration/freezer units Built up ice on interior of Yogurt
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors walls ceiling and attachments in prep/kitchen/ware washing/storage areas Built up soils on hood
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles from prep/basement/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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken lid on chest type freezer Rust on exterior of grease tap
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, May 29, 2024 · Original Source
Inspection
May 15, 2024
Failed (extension granted)
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using crates for shelving basement
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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No food prep sink - Install Using food containers that were originally labled and used for mushrooms to store other food items
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.
More about food not protected from contaminationcriticalCode 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
Cut tomatoes 47 F Mortadella 47 F Removed and placed in walk in unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponges
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of food/grease/soils on all cooking equipment including fryolators
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.
More about food kept at an unsafe temperatureminorCode 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 all refrigeration/freezer units Built up ice on interior of Yogurt
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors walls ceiling and attachments in prep/kitchen/ware washing/storage areas Built up soils on hood
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles from prep/basement/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.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Broken lid on chest type freezer Rust on exterior of grease tap
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
May 8, 2024
Failed
9 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Using crates for shelving basement
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.
More about food not protected from contaminationminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
No food prep sink - Install Using food containers that were originally labled and used for mushrooms to store other food items
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.
More about food not protected from contaminationcriticalCode 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
Cut tomatoes 47 F Mortadella 47 F Removed and placed in walk in unit
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.16-COther
Official wording
Sponges Use Limitation (C)
Inspector’s notes
Using sponges
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.12-CFood temperature
Official wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavy build up of food/grease/soils on all cooking equipment including fryolators
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.
More about food kept at an unsafe temperatureminorCode 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 all refrigeration/freezer 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.
More about cleaning or sanitizing problemsminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors walls ceiling and attachments in prep/kitchen/ware washing/storage areas Built up soils on hood and filters
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.
More about cleaning or sanitizing problemsminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all unused and unnecessary articles from prep/basement/storage Remove all articles and freezer from back step/hallway/egress
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rusted shelving on white shelving above 3 bay sink - Shelving in being held together by rope Rust on door to walk in unit Tape on walk in unit's door handle Broken lid on chest type freezer Worn paint on tops of chest type freezers Shelving in disrepair/exposed wood above prep unit Rust on bottom shelving of prep tables Rust on exterior of grease tap/grease tap not secure
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, May 8, 2024 · Original Source