Inspection
Jul 6, 2026
4 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed a can beveraged stored in the container of chopped lettuce. PIC removed and discarded. Advised to retrain staff to store products properly. Observed plastic bowls and lids stored on cooked chicken. PIC Removed.
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 wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked chicken wings stored at 58f. PIC removed and placed in the walk in unit. Per pic the chicken was cooked less than 1 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.
More about food kept at an unsafe temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy food soils on the metal shelving unit in front of the pizza oven. Clean to remove Observed heaby food soils between the beverage coolers. Pull out the equipment and clean.
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 problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed the handsink blocked with boxes of plastic gloves. Advised pic to remove and dc storing equipment in the handsink.
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 6, 2026 · Original Source