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Eating & Drinking · Boston, MA

Chau Chow

699 Wm T Morrissey Bl

Last inspected Aug 18, 2026 · 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

14 inspections

Inspection

Aug 18, 2026

Passed

10 recorded violations

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

Observed mold build up inside of the ice machine. Clean to remove Observed food soils and smudges on all refrigeration and freezer units. Clean to remove Observed heavy encrusted food soils on a grease strainer and food scale. Clean to remove or discard and replace 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.

More about cleaning or sanitizing problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

Observed a stagnant water sitting in a clogged handsink on prep line. 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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Observed heavy debris around the outside dumpster. Clean 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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Observed heavy food soils and debris on the walls behind the cookline and warewashing area. 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Observed multiple electrical boxes with food soils and debris. Clean 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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed rodent droppings on multiple areas of shelving units. Clean to remove Provide the last 2 pest control reports Next to high temp dish machine Kitchen basement rear coffee station

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 insects
minorCode 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Observed dead roaches on multiple glue boards. Remove and consult with licensed exterminator for methods of treatment.

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 insects
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

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

Inspector’s notes

Observed damaged bricks with open gaps behind the grill. Replace Observed opening on the stair case into the basement. 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.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Blue hood sticker tags exp 5/26. Provide proof of routine maintenance. Yellow tag exp 9/26

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 problems
minorCode 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Observed heavy food soils on all handsinks. Clean to remove

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.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source

Inspection

Aug 11, 2026

Failed

10 recorded violations

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

Observed mold build up inside of the ice machine. Clean to remove Observed food soils and smudges on all refrigeration and freezer units. Clean to remove Observed heavy encrusted food soils on a grease strainer and food scale. Clean to remove or discard and replace 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.

More about cleaning or sanitizing problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

Observed a stagnant water sitting in a clogged handsink on prep line. 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.

More about building upkeep issues
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Observed heavy debris around the outside dumpster. Clean 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 issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Observed heavy food soils and debris on the walls behind the cookline and warewashing area. 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.

More about cleaning or sanitizing problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Observed multiple electrical boxes with food soils and debris. Clean 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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Observed rodent droppings on multiple areas of shelving units. Clean to remove Provide the last 2 pest control reports Next to high temp dish machine Kitchen basement rear coffee station

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 insects
minorCode 590.006/6-501.112-CPests

Official wording

Removing Dead or Trapped Birds Insects Rodents and other Pest (C)

Inspector’s notes

Observed dead roaches on multiple glue boards. Remove and consult with licensed exterminator for methods of treatment.

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 insects
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

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

Inspector’s notes

Observed damaged bricks with open gaps behind the grill. Replace Observed opening on the stair case into the basement. 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.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Blue hood sticker tags exp 5/26. Provide proof of routine maintenance. Yellow tag exp 9/26

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 problems
minorCode 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Observed heavy food soils on all handsinks. Clean to remove

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.

More about water, plumbing, or sewage problems

Official record from Boston Inspectional Services Department, Aug 11, 2026 · Original Source

Inspection

Apr 8, 2026

Passed

4 recorded violations

majorCode 590.003(C)/3-301.11-PFHandwashing

Official wording

Preventing Contamination from Hands (Pf)

Inspector’s notes

Observed staff preparing foods with bare hands. Utilize gloves at all times. Retrain staff

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 problems
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

Observed heavy food soils on top of the dishmachine. Clean to remove Observed rodent droppings and debris behind shelving units in the basement and upper level. Clean to remove Observed rodent droppings on the floor behind the cook line and in the basement. Clean to remove Observed food spills on the wall at beverage station in dining room. 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Multiple handsinks missing soap. Provide at all times

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 problems
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Rodent activity observed in numerous areas. Provide the last 2 pest control reports via email prior to the reinspectio date.

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 insects

Official record from Boston Inspectional Services Department, Apr 8, 2026 · Original Source

Inspection

Apr 1, 2026

Failed

4 recorded violations

majorCode 590.003(C)/3-301.11-PFHandwashing

Official wording

Preventing Contamination from Hands (Pf)

Inspector’s notes

Observed staff preparing foods with bare hands. Utilize gloves at all times. Retrain staff

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 problems
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

Observed heavy food soils on top of the dishmachine. Clean to remove Observed rodent droppings and debris behind shelving units in the basement and upper level. Clean to remove Observed rodent droppings on the floor behind the cook line and in the basement. Clean to remove Observed food spills on the wall at beverage station in dining room. 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Multiple handsinks missing soap. Provide at all times

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 problems
minorCode 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Rodent activity observed in numerous areas. Provide the last 2 pest control reports via email prior to the reinspectio date.

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 insects

Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source

Inspection

Sep 3, 2025

Passed

5 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Meat slicer with dried on debris / Disassemble clean and sanitize Interior of ice machine with visible soils / Clean to remove

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 issues
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

Salted fish in oil - 73F / Provide 41F or below PIC moved to refrigeration to cool down

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 temperature
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Hand sink near 3 bay sink with strainer in basin / remove and ensure hand sinks are kept free and clear

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 problems
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Eggs shells and other debris noted on ground around dumpster area / Clean to remove Ensure dumpster lids are able to close properly

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 issues
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors walls and cookline equipment are in need of a deep clean throughout the esablishment upstairs and downstairs / Provide

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 problems

Official record from Boston Inspectional Services Department, Sep 3, 2025 · Original Source

Inspection

Aug 21, 2025

Failed

5 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Meat slicer with dried on debris / Disassemble clean and sanitize Interior of ice machine with visible soils / Clean to remove

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 issues
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

Salted fish in oil - 73F / Provide 41F or below PIC moved to refrigeration to cool down

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 temperature
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Hand sink near 3 bay sink with strainer in basin / remove and ensure hand sinks are kept free and clear

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 problems
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Eggs shells and other debris noted on ground around dumpster area / Clean to remove Ensure dumpster lids are able to close properly

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 issues
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors walls and cookline equipment are in need of a deep clean throughout the esablishment upstairs and downstairs / Provide

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 problems

Official record from Boston Inspectional Services Department, Aug 21, 2025 · Original Source

Inspection

Mar 31, 2025

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

Garlic in oil mixture sitting out at 58F / Moved to refrigeration to cool down after being out for an hour / Provide 41F or below

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 temperature
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

Meat slicer with dried food debris / Disassemble clean and sanitize

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 problems
minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Ceiling leaking in 3 areas / find source and 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.

More about building upkeep issues
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Floor tiles in basement broken/cracked/ Repair

In plain English

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

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors behind the cookline heavily soiled with grease and food debris / Clean to remove Floors near steam cookline with visible soils especially at base of walls Walls behind cookline lines with visible soils / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Mar 31, 2025 · Original Source

Inspection

Mar 24, 2025

Failed

5 recorded violations

minorCode 590.005/5-205.15-CFacility maintenance

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Ceiling leaking in 3 areas / find source and 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.

More about building upkeep issues
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

Garlic in oil mixture sitting out at 58F / Moved to refrigeration to cool down after being out for an hour / Provide 41F or below

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 temperature
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

Meat slicer with dried food debris / Disassemble clean and sanitize

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 problems
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Floor tiles in basement broken/cracked/ Repair

In plain English

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

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors behind the cookline heavily soiled with grease and food debris / Clean to remove Floors near steam cookline with visible soils especially at base of walls Walls behind cookline lines with visible soils / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Mar 24, 2025 · Original Source

Inspection

Sep 4, 2024

Passed

5 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Interior of ice machine with visible soils / Clean to remove

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 issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoop and other utensils in stagnant water ./ Discontinue and store as discussed below

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 issues
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

Garlic in oil mixture - 70F Shrimp paste in oil 65F / Out on counter near grill / Moved to refrigeration after being out for less than an hour / Provide 41F or below

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 temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Several small flies noted in the dish area / PIC states that exterminator is not currently treating for small flies / Contact exterminator to begin fly treatment. Provide at least 1 IPM report before compliance date

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 insects
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls in multiple areas of the kitchen with soils / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Sep 4, 2024 · Original Source

Inspection

Aug 20, 2024

Failed

5 recorded violations

criticalCode 590.003/3-304.11-PEquipment and utensils

Official wording

Food Contact with Equipment Utensils and Linens (P)

Inspector’s notes

Interior of ice machine with visible soils / Clean to remove

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 issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoop and other utensils in stagnant water ./ Discontinue and store as discussed below

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 issues
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

Garlic in oil mixture - 70F Shrimp paste in oil 65F / Out on counter near grill / Moved to refrigeration after being out for less than an hour / Provide 41F or below

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 temperature
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Several small flies noted in the dish area / PIC states that exterminator is not currently treating for small flies / Contact exterminator to begin fly treatment. Provide at least 1 IPM report before compliance date

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 insects
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls in multiple areas of the kitchen with soils / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Aug 20, 2024 · Original Source

Inspection

Apr 1, 2024

Passed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoops stored in stagnant water / Discontinue and store as described below

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 issues
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

Garlic in oil mixture out at cookline - 60F / Moved to refrigeration to cool down after being out for an hour / Provide 41F or below

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 temperature
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

2 hand sinks with items in the basin / Remove and ensure hand sinks remain free and clear at all times

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 problems
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

Meat slicer with visible soils and food debris / Disassemble clean and sanitize

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 problems
minorCode 590.005/5-501.113-COther

Official wording

Covering Receptacles (C)

Inspector’s notes

Dumpster lids open / Keep closed

In plain English

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

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls in ware wash room are beginning to rust / Clean and repaint Equipment on cookline visibly soiled / Clean to remove Floors especially under cookline visibly soiled / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Apr 1, 2024 · Original Source

Inspection

Mar 25, 2024

Failed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoops stored in stagnant water / Discontinue and store as described below

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 issues
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

Meat slicer with visible soils and food debris / Disassemble clean and sanitize

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 problems
majorCode 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

2 hand sinks with items in the basin / Remove and ensure hand sinks remain free and clear at all times

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 problems
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

Garlic in oil mixture out at cookline - 60F / Moved to refrigeration to cool down after being out for an hour / Provide 41F or below

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 temperature
minorCode 590.005/5-501.113-COther

Official wording

Covering Receptacles (C)

Inspector’s notes

Dumpster lids open / Keep closed

In plain English

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

More about other finding
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls in ware wash room are beginning to rust / Clean and repaint Equipment on cookline visibly soiled / Clean to remove Floors especially under cookline visibly soiled / 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.

More about cleaning or sanitizing problems

Official record from Boston Inspectional Services Department, Mar 25, 2024 · Original Source

Inspection

Oct 6, 2023

Passed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store product on the floor in walk in under shelves. Most containers did not have covers.

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 contamination
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean all shelves in kitchen and walk ins. Clean exterior of cooking equipment and dishwasher. Replace molding caulking at hand sinks and warewashing room. Clean exterior of ice machine as discussed. Remove any ice build uo in walk ins.

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 problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean floor under and behind cooking equipment shelves prep tables dishwasher. Visible soiled. Clean walls in warewashing kitchen stains to basement. Visibly soiled.

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 problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

PIC will need to clean and sanitize any equipment attached to the walls. Paper towel holder soap etc.

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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence found of roachs in kitchen. Found a few dead ones. PIC has pest control inspecting every two weeks. Please do a deep cleaning and have them come back out to inspect. Provide past reports to me via email.

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 insects

Official record from Boston Inspectional Services Department, Oct 6, 2023 · Original Source

Inspection

Sep 27, 2023

Failed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Discontinue to store product on the floor in walk in under shelves. Most containers did not have covers.

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 contamination
minorCode 590.004/4-202.16-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Clean all shelves in kitchen and walk ins. Clean exterior of cooking equipment and dishwasher. Replace molding caulking at hand sinks and warewashing room. Clean exterior of ice machine as discussed. Remove any ice build uo in walk ins.

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 problems
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Clean floor under and behind cooking equipment shelves prep tables dishwasher. Visible soiled. Clean walls in warewashing kitchen stains to basement. Visibly soiled.

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 problems
minorCode 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

PIC will need to clean and sanitize any equipment attached to the walls. Paper towel holder soap etc.

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 issues
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Evidence found of roachs in kitchen. Found a few dead ones. PIC has pest control inspecting every two weeks. Please do a deep cleaning and have them come back out to inspect. Provide past reports to me via email.

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 insects

Official record from Boston Inspectional Services Department, Sep 27, 2023 · Original Source

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