Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
26 inspections
Inspection
Sep 16, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
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.
Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing 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.
Official record from Boston Inspectional Services Department, Sep 16, 2026 · Original Source
Inspection
Sep 9, 2026
Failed (extension granted)
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
Upon reinspection it was observed that the internal thermometers of the open air cooler were in the red zone indicating at or around 55F perishible Kombucha was 56F using a food thermometer; the person in charge states they have sold the open air cooler all the foods were perishible foods were voluntarily discarded and dentatured including kombuchas orange juice sandwiches salads and oatmeal. Hold TCS foods at or 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.
At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
The person in charge states they have sold the open air display cooler; remove all TCS foods from the cooler and remove from the premise as soon as possible.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Sep 9, 2026 · Original Source
Inspection
Sep 2, 2026
Failed (extension granted)
6 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
Upon reinspection it was observed that the internal thermometers of the open air cooler were in the red zone indicating at or around 55F perishible Kombucha was 56F using a food thermometer; the person in charge states they have sold the open air cooler all the foods were perishible foods were voluntarily discarded and dentatured including kombuchas orange juice sandwiches salads and oatmeal. Hold TCS foods at or 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
The person in charge states they have sold the open air display cooler; remove all TCS foods from the cooler and remove from the premise as soon as possible.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Sep 2, 2026 · Original Source
Inspection
Aug 25, 2026
Failed (extension granted)
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No handwashing was observed during the inspection. Observed employees moving from washing wares at the three compartment sink to handling and preparing foods without washing hands observed employees touching or adjusting their hair then handling and preparing foods without washing hands and changing gloves. Retrain staff to wash hands between tasks or when their gloves become soiled or contaminated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple food handlers observed without hair restraints when handling and preparing foods; provide effective 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 procedures for handling a vomit and diarrhea event could be presented during the inspection; 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed ice scoops stored inside the ice machine with their handles touching the ice; scoops should be stored without handles touching foods to prevent contamination by hands.
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.
In the two bay prep sink observed multiple frozen foods dethawing at ambient; use proper dethawing methods: under cool running water under refrigeration or as part of the cooking process. In the walkin cooler observed dethawed salmon in reduced oxygen packaging without a cut in the packaging; fish in reduced oxygen packaging should have its packaging cut when the fish is dethawed or close to being fully dethawed.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell eggs stored outside of cold holding at 90F foods in the open air cooler (yogurt parfait 62F) with the internal thermometer reading 51F nondairy milk stored in an ice bin but not touching any ice 53F creamer stored in a carafe for customer use 71F blu cheese in walkin 63F and chicken soup 50F in walkin with the internal thermometer reading 56.2F. The person in charge states that staff had alerted him that the walkin unit had been elevated this morning and a technician was called due to arrive at noon today and the person in charge is attempting to produce dry ice to get the walkin unit down to proper temperatures. The person in charge voluntarily discarded the eggs kept outside of refrigeration; the prepared foods in the open air cooler had been prepared at 8:00am per the person in charge and were placed into the working in-line coolers to cool to 41F. Keep cold TCS foods at or below 41F. The person in charge was able to produce dry ice for the walk in cooler to keep foods at 41F or below until the repairs are completed to maintain mechanical refrigeration.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed in the open air cooler multiple prepared foods without any food labels at all; provide food labels for prepared foods as required by the food code. The person in charge removed all the prepared foods from the open air cooler after the observation.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 red slime on the black drop plate inside the ice machine at the three compartment sink observed the backsplash area with a black slime; 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the first floor cookline observed an employee washing a pear at the handwashing sink in the basement area where the ice machine is the handwashing sink basin in that area is blocked by hotel pans and access to the handwashing sink is obstructed by a cart with waffle irons and a blender observed an employee dumping the contents of a coffee carafe into a handwashing sink on the first floor; handwashing sinks should only be used for hand washing and should always be accessible.
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.
At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing 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.
Official record from Boston Inspectional Services Department, Aug 25, 2026 · Original Source
Inspection
Aug 24, 2026
Failed
13 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
No handwashing was observed during the inspection. Observed employees moving from washing wares at the three compartment sink to handling and preparing foods without washing hands observed employees touching or adjusting their hair then handling and preparing foods without washing hands and changing gloves. Retrain staff to wash hands between tasks or when their gloves become soiled or contaminated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple food handlers observed without hair restraints when handling and preparing foods; provide effective 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 procedures for handling a vomit and diarrhea event could be presented during the inspection; 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed ice scoops stored inside the ice machine with their handles touching the ice; scoops should be stored without handles touching foods to prevent contamination by hands.
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.
In the two bay prep sink observed multiple frozen foods dethawing at ambient; use proper dethawing methods: under cool running water under refrigeration or as part of the cooking process. In the walkin cooler observed dethawed salmon in reduced oxygen packaging without a cut in the packaging; fish in reduced oxygen packaging should have its packaging cut when the fish is dethawed or close to being fully dethawed.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed whole shell eggs stored outside of cold holding at 90F foods in the open air cooler (yogurt parfait 62F) with the internal thermometer reading 51F nondairy milk stored in an ice bin but not touching any ice 53F creamer stored in a carafe for customer use 71F blu cheese in walkin 63F and chicken soup 50F in walkin with the internal thermometer reading 56.2F. The person in charge states that staff had alerted him that the walkin unit had been elevated this morning and a technician was called due to arrive at noon today and the person in charge is attempting to produce dry ice to get the walkin unit down to proper temperatures. The person in charge voluntarily discarded the eggs kept outside of refrigeration; the prepared foods in the open air cooler had been prepared at 8:00am per the person in charge and were placed into the working in-line coolers to cool to 41F. Keep cold TCS foods at or below 41F. The person in charge was able to produce dry ice for the walk in cooler to keep foods at 41F or below until the repairs are completed to maintain mechanical refrigeration.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed in the open air cooler multiple prepared foods without any food labels at all; provide food labels for prepared foods as required by the food code. The person in charge removed all the prepared foods from the open air cooler after the observation.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine observed at 25ppm chlorine after multiple runs; chemical sanitizer solution should be at recommended ppm; repair or replace the warewashing machine so that it produces sanitizer solution at proper ppm. The three compartment sink has been set up properly to wash rinse sanitize dishes until the warewashing machine is repaired.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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 red slime on the black drop plate inside the ice machine at the three compartment sink observed the backsplash area with a black slime; 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the first floor cookline observed an employee washing a pear at the handwashing sink in the basement area where the ice machine is the handwashing sink basin in that area is blocked by hotel pans and access to the handwashing sink is obstructed by a cart with waffle irons and a blender observed an employee dumping the contents of a coffee carafe into a handwashing sink on the first floor; handwashing sinks should only be used for hand washing and should always be accessible.
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.
At the handwashing sink next to the warewashing area observed water backflowing into the hand sink basin when the warewashing machine is performing the rinse cycle; repair the plumbing system so that backflow does not occur when the warewashing machine is running to prevent contamination of the handwashing sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
At the two bay food prep sink there is no observed indirect connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
Observed above the first floor food prep area and in the basement food prep area and warewashing area that utility lines and sprinkler pipes are exposed directly overhead of the food prep and warewashing areas; enclose the utility lines to provide protection from contamination to the food prep and warewashing 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.
Official record from Boston Inspectional Services Department, Aug 24, 2026 · Original Source
Inspection
Jul 1, 2026
Passed
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
At today's inspection the Jennifer provided the pest report from 06/22/26. She stated that the exterminator is scheduled to come out tomorrow morning. No evidence of droppings was observed today. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.
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, Jul 1, 2026 · Original Source
Inspection
Jun 30, 2026
Hearing scheduled
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
At today's inspection the Jennifer provided the pest report from 06/22/26. She stated that the exterminator is scheduled to come out tomorrow morning. No evidence of droppings was observed today. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.
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, Jun 30, 2026 · Original Source
Inspection
Jun 22, 2026
Hearing scheduled
3 recorded violations
minorCode 590.005/5-501.115-CFacility maintenance
Official wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Clean and organize basement area. Remove all items a minimum of 6 iches off the floor to ensure the exterminator can set traps and glue boards. Remove any unnessary items/equipment.
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.
Owner Jennifer was able to provide a pest report 06/22/26. The report states in the basement prep area 2 mice were caught. Please keep providing a detailed IPM report to the email chain. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Please provide access to the outside small brown receiving door. Remove lock to provide access.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a hole in the ceiling in the room marked office. All identified or potential entry points and structural voids must be properly treated and sealed.
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, Jun 22, 2026 · Original Source
Inspection
May 11, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Establishment has 32 seats for customers. Public restroom is located in the basement. The only way to access the restroom is through the food service area. Referred to plumbing. See photos attached.
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.
Clean and organize basement area. Remove all items a minimum of 6 iches off the floor to ensure the exterminator can set traps and glue boards. Remove any unnessary items/equipment.
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.
Exterminator was out today 5/11/26. PIC was able to provide the pest report. Please keep providing a detailed IPM report to the email provided. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Please provide access to the outside small brown receiving door. Remove lock to provide access.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, May 11, 2026 · Original Source
Inspection
Feb 26, 2026
Failed (extension granted)
6 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Establishment has 32 seats for customers. Public restroom is located in the basement. The only way to access the restroom is through the food service area. Referred to plumbing. See photos attached.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
provide prooer labels to all prepackaged pastries for customer self service
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kit for 3 bay sink.(quat) test kit
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.
3 bay sink/repair sanitizing pump to provide proper mixture of sanitizer and water to test properly per manufacturers instructions
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.
Exterminator was out today 2/26/26. PIC was able to provide the pest report. Please keep providing a detailed IPM report to the email provided. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Holei n wall under the message board and in hallway to restroom still needs to be properly sealed to be smooth durable and easily cleanable Observed holes in the floor in front of the 2 bay prep sink. Repair floor./possible need of grout upper white door and lower whit door to common hallway/repair doors to remove all access points(door sweeps)
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, Feb 26, 2026 · Original Source
Inspection
Feb 18, 2026
Hearing scheduled
10 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
provide prooer labels to all prepackaged pastries for customer self service
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test kit for 3 bay sink.(quat) test kit
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp dishmachine W is at 124 and Rinse is at 110-115. Ensure Rinse is at 120. Contact licensed person to come repair gauges or repair the hot water. No test kit provided. Provide Observed the dishmachine backing up into the hand wash sink. - Contact licensed plumber to repair the this issue.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Clean and sanitize the interior and exterior of the ice machine to remove mold like substance and soil. Observed soiled slicer in the basement. Clean slicer to remove soil.
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
Observed soil on the glass located at the front counter. Clean the inside and outside of the glass. Observed soil inside the drawers and cabinets. Clean interior and exterior of cabinets and drawers and organize. Observed dust on the ceiling vent in the bathroom. Clean to remove Observed dust on the vent fan located in the prep area above slicer. Clean to remove dust. Remove card board boxes off of the shelving in the basement.
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.
3 bay sink/repair sanitizing pump to provide proper mixture of sanitizer and water to test properly per manufacturers instructions
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 paper towels in the towel dispenser next to the window. Provide paper towels. Paper towel dispenser near the stairs is not working. Observed towels on top of the dispenser. Repair or replace dispenser.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide a detailed IPM report. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily).
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Holei n wall under the message board and in hallway to restroom still needs to be properly sealed to be smooth durable and easily cleanable Observed holes in the floor in front of the 2 bay prep sink. Repair floor./possible need of grout upper white door and lower whit door to common hallway/repair doors to remove all access points(door sweeps)
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, Feb 18, 2026 · Original Source
Inspection
Feb 5, 2026
Hearing scheduled
9 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test kit was expired. Provide test kit for 3 bay sink.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp dishmachine W is at 124 and Rinse is at 110-115. Ensure Rinse is at 120. Contact licensed person to come repair gauges or repair the hot water. No test kit provided. Provide Observed the dishmachine backing up into the hand wash sink. - Contact licensed plumber to repair the this issue.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Clean and sanitize the interior and exterior of the ice machine to remove mold like substance and soil. Observed soiled slicer in the basement. Clean slicer to remove soil.
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
Observed soil on the glass located at the front counter. Clean the inside and outside of the glass. Observed soil inside the drawers and cabinets. Clean interior and exterior of cabinets and drawers and organize. Observed dust on the ceiling vent in the bathroom. Clean to remove Observed dust on the vent fan located in the prep area above slicer. Clean to remove dust. Remove card board boxes off of the shelving in the basement.
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
BASEMENT- Observed soiled floors under shelving soiled walls in the prep area soiled walls in the hallway near the bathroom. 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.
No paper towels in the towel dispenser next to the window. Provide paper towels. Paper towel dispenser near the stairs is not working. Observed towels on top of the dispenser. Repair or replace dispenser.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed dropping inside the milk & sugar sugar station cabinet under shelving in the basement on the bathroom floor. Clean and sanitize floors and inside the cabinet to remove activity. - STAFF CLEAN THIS AT TODAY INSPECTION. PIC provided a detailed IPM report for 1/04/26 . The report stated catches the exterminator did put mesh over a few holes. The report has photos on it. These holes still need to be repaired. Provide a detailed IPM report. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Noticed a vent in the area were the 2 bay sink is located. Please have exterminator look at this and see if this is an entrance for rodents.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a divider located at the front counter that is being held up by tape. Remove tape and repair the holders to ensure that the divider is stable and secure. Observed a hole in the wall under the message board in the basement. Repair wall. Exterminator- applied a mesh protector. The wall still needs to be plastered. Observed a hole in the hallway that has mesh over it and it looks painted. This needs to have plaster. Repair. Observed missing tiles in the bathroom. Repair the tiles in the basement. Observed loose floor tiles covered by a rug next to the ice machine. Repair tiles. Observed holes in the floor in front of the 2 bay prep sink. Repair floor.
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, Feb 5, 2026 · Original Source
Inspection
Feb 3, 2026
Failed
9 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test kit was expired. Provide test kit for 3 bay sink.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp dishmachine W is at 124 and Rinse is at 110-115. Ensure Rinse is at 120. Contact licensed person to come repair gauges or repair the hot water. No test kit provided. Provide
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside the ice machine. Clean and sanitize the interior and exterior of the ice machine to remove mold like substance and soil. Observed soiled slicer in the basement. Clean slicer to remove soil.
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
Observed soil on the glass located at the front counter. Clean the inside and outside of the glass. Observed soil inside the drawers and cabinets. Clean interior and exterior of cabinets and drawers and organize. Observed dust on the ceiling vent in the bathroom. Clean to remove Observed dust on the vent fan located in the prep area above slicer. Clean to remove dust. Remove card board boxes off of the shelving in the basement.
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
BASEMENT- Observed soiled floors under shelving soiled walls in the prep area soiled walls in the hallway near the bathroom. 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.
No paper towels in the towel dispenser next to the window. Provide paper towels. Paper towel dispenser near the stairs is not working. Observed towels on top of the dispenser. Repair or replace dispenser.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed dropping inside the milk & sugar sugar station cabinet under shelving in the basement on the bathroom floor. Clean and sanitize floors and inside the cabinet to remove activity. PIC provided a detailed IPM report 1/05/26 and said they were coming out once a month. She stated that she has a new company scheduled for tomorrow am. Provide a detailed IPM report. The pest report needs to be free and clear no activity/no catch/no structural voids or sanitation issued report before the Health Inspection can be finalized. Please have the licensed exterminator increase visits until the issues have been resolved (twice a week three times a week daily). Noticed a vent in the area were the 2 bay sink is located. Please have exterminator look at this and see if this is an entrance for rodents.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed a divider located at the front counter that is being held up by tape. Remove tape and repair the holders to ensure that the divider is stable and secure. Observed a hole in the wall under the message board in the basement. Repair wall. Observed missing tiles in the bathroom. Repair the tiles in the basement. Observed loose floor tiles covered by a rug next to the ice machine. Repair tiles. Observed holes in the floor in front of the 2 bay prep sink. Repair floor
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, Feb 3, 2026 · Original Source
Inspection
Jul 3, 2025
Report filed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Shelf with food on it directly on floor. Elevate by 6".
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon retail packaged meal at grab & go case is 49F. Product voluntarily discarded.
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.
Official record from Boston Inspectional Services Department, Jul 3, 2025 · Original Source
Inspection
Jun 26, 2025
Failed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Shelf with food on it directly on floor. Elevate by 6".
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salmon retail packaged meal at grab & go case is 49F. Product voluntarily discarded.
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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Food employees leaving and entering work areas without washing hands. Retrain staff.
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employees without hair nets. 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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Fly ribbon hanging from ceiling in basement prep. Remove. Provide contained device.
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.
Flies apparent in business. Provide updated IPM pest control report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode 590.002/2-201.11-PPermits, training, and postings
Official wording
(D) and (F) Responsibility of Permit Holder Person in Charge and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P)
Inspector’s notes
BPHC reports ill staff confirmed. Food employee was present upon inspection. Corrected on site. Person left establishment. Spoke with DCJ by phone.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shrimp and rice dish 45F. Product made within two hours removed from service 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.
Official record from Boston Inspectional Services Department, May 31, 2024 · Original Source
Inspection
May 20, 2024
Failed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food employees without hair nets. 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.
Insect Control Devices Design and Installation (C)
Inspector’s notes
Fly ribbon hanging from ceiling in basement prep. Remove. Provide contained device.
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.
Flies apparent in business. Provide updated IPM pest control report upon reinspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode 590.002/2-201.11-PPermits, training, and postings
Official wording
(D) and (F) Responsibility of Permit Holder Person in Charge and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P)
Inspector’s notes
BPHC reports ill staff confirmed. Food employee was present upon inspection. Corrected on site. Person left establishment. Spoke with DCJ by phone.
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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Food employees leaving and entering work areas without washing hands. Retrain staff.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Shrimp and rice dish 45F. Product made within two hours removed from service 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.
Official record from Boston Inspectional Services Department, May 20, 2024 · Original Source
Inspection
Apr 5, 2024
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Additional handsink in basement in process of being reinstalled at the time of inspection. Photos to be provided.
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.
Induction cooktops in use to prepare grease eminating foods on ground level without a commercial vent hood. Electric oven in basement being used to cook bacon Reffered to BFD Lek Moy via electronic mail.
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 5, 2024 · Original Source
Inspection
Mar 28, 2024
Failed (extension granted)
6 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Establishment has added bump out station with two electric induction cooktops in the dining area without first scheduling plan review. Notify isdhealth@boston.gov of any physical changes. Contact ISD building and plumbing for any necessary permits for ongoing work in basement with open walls and removed handsink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handsink in basement food preparation area next to prep sink has been removed. Reinstall.
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.
Additional handsink in basement in process of being reinstalled at the time of inspection. Photos to be provided.
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.
Walls have been opened in basement area near prep sink. Provide status of work being completed and timeframe of completion. Provide walls properly constructed. Contact ISD building and plumbing for any necessary permits.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Induction cooktops in use to prepare grease eminating foods on ground level without a commercial vent hood. Electric oven in basement being used to cook bacon Reffered to BFD Lek Moy via electronic mail.
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 choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 28, 2024 · Original Source
Inspection
Mar 20, 2024
Hearing scheduled
6 recorded violations
majorCode 590.005/5-203.11-PFHandwashing
Official wording
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Handsink in basement food preparation area next to prep sink has been removed. Reinstall.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink in basement does not have an air gap in drain. Install.
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.
Induction cooktops in use to prepare grease eminating foods on ground level without a commercial vent hood. Electric oven in basement being used to cook bacon Reffered to BFD Lek Moy via electronic mail.
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 choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment has added bump out station with two electric induction cooktops in the dining area without first scheduling plan review. Notify isdhealth@boston.gov of any physical changes. Contact ISD building and plumbing for any necessary permits for ongoing work in basement with open walls and removed handsink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Walls have been opened in basement area near prep sink. Provide status of work being completed and timeframe of completion. Provide walls properly constructed. Contact ISD building and plumbing for any necessary permits.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment has added bump out station with two electric induction cooktops in the dining area without first scheduling plan review. Notify isdhealth@boston.gov of any physical changes. No barrier is present between food preparation area and dining room. Install gate or barrier with signage for staff only. Access to handwashing is available. Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination;
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw shell eggs at 70F. Maintain at below 45F. Eggs out for one hour returned to refrigeration 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Multiple packaged retail sandwiches entrees baked goods out for retail sale missing ingredient labels. Provide detailed labels with address of the business ingredients and allergens.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Online menu missing reminder and disclosure for poached eggs. https://www.cobblestonesboston.com/menu Menu board does not have reminder asterisks or statement for poached eggs. 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.
Dish machine door does not close properly during cycle. Repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink in basement does not have an air gap in drain. Install.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Website menu missing allergen statement. https://www.cobblestonesboston.com/menu#menu=lunch-ordering Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Establishment has added bump out station with induction cooktops in the dining area without first scheduling plan review. Notify isdhealth@boston.gov of any physical changes. No barrier is present between food preparation area and dining room. Install gate or barrier with signage for staff only. Persons unnecessary to the food establishment operation are not allowed in the food preparation food storage or ware-washing areas except that brief visits and tours may be authorized by the PIC if steps are taken to ensure that exposed food clean equipment utensils linens and unwrapped single-service and singleuse articles are protected from contamination;
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw shell eggs at 70F. Maintain at below 45F. Eggs out for one hour returned to refrigeration 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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Multiple packaged retail sandwiches entrees baked goods out for retail sale missing ingredient labels. Provide detailed labels with address of the business ingredients and allergens.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Online menu missing reminder and disclosure for poached eggs. https://www.cobblestonesboston.com/menu Menu board does not have reminder asterisks or statement for poached eggs. 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.
Dish machine door does not close properly during cycle. Repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink in basement does not have an air gap in drain. Install.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Website menu missing allergen statement. https://www.cobblestonesboston.com/menu#menu=lunch-ordering Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Feb 6, 2024 · Original Source
Inspection
Oct 30, 2023
Passed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
I discussed with the PIC that the chocolate ice cream(soft serve) is listed on the most recent lab report as not in compliance with bacterial counts. PIC instructed to discontinue serving the implicated item. Clean/sanitize the machine have item re-tested forward results to the Health Department for review. PIC stating that the machine is cleaned weekly Upon re-inspection on 10.26.23 the bacterial counts were still not in compliance. Discussed with the owner to clean again and re-test Forward results to the Health Division
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 30, 2023 · Original Source
Inspection
Oct 26, 2023
Failed (extension granted)
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
I discussed with the PIC that the chocolate ice cream(soft serve) is listed on the most recent lab report as not in compliance with bacterial counts. PIC instructed to discontinue serving the implicated item. Clean/sanitize the machine have item re-tested forward results to the Health Department for review. PIC stating that the machine is cleaned weekly Upon re-inspection on 10.26.23 the bacterial counts were still not in compliance. Discussed with the owner to clean again and re-test Forward results to the Health Division
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 26, 2023 · Original Source
Inspection
Oct 17, 2023
Failed
1 recorded violation
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
I discussed with the PIC that the chocolate ice cream(soft serve) is listed on the most recent lab report as not in compliance with bacterial counts. PIC instructed to discontinue serving the implicated item. Clean/sanitize the machine have item re-tested forward results to the Health Department for review. PIC stating that the machine is cleaned weekly
In plain English
An issue that does not fit the common categories. Check the official wording for details.