Thermpmeter available at the time of the inspection has a low temperature of 70F Provide a thermometer that can properly register temperatures for monitoring cold holding temperatures
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.
Thermpmeter available at the time of the inspection has a low temperature of 70F Provide a thermometer that can properly register temperatures for monitoring cold holding temperatures
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, Mar 26, 2025 · Original Source
Inspection
Jan 3, 2025
Passed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory with reminder and disclosure for sunny side up egg served on bibimbap. Provide consumer advisory on menu.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Plastic film used to cover table with rice cooker. Shelving in walk-in refrigerator degraded. Discard plastic and replace shelf liners in refrigerator.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Jan 3, 2025 · Original Source
Inspection
Dec 23, 2024
Failed
2 recorded violations
majorCode 590.003/3-603.11-PFFood temperature
Official wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
No consumer advisory with reminder and disclosure for sunny side up egg served on bibimbap. Provide consumer advisory on menu.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Plastic film used to cover table with rice cooker. Shelving in walk-in refrigerator degraded. Discard plastic and replace shelf liners in refrigerator.
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.
Chlorine sanitizer buckets set up for wiping surfaces in the prep area at 200ppm Lowered to 50ppm at the time of the inspection Properly test
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bus bucket of cooked chicken on the counter at 62F Per the PIC it was on the counter less than 2 hours- Returned to refrigeration at 38F
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Establishment is reusing egg containers in the kitchen for use in food preparation- Discontinue
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Establishment is reusing egg containers in the kitchen for use in food preparation- Discontinue
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bus bucket of cooked chicken on the counter at 62F Per the PIC it was on the counter less than 2 hours- Returned to refrigeration at 38F
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.
There is evidence of food preparation in the lower level Per the PICthe employees are washing their hands in a 3 bay sink that is located in the lower level During the inspection there was evidence of food preparation in the sink and food debris Install a handwash sink in the lower level
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.
Chlorine sanitizer buckets set up for wiping surfaces in the prep area at 200ppm Lowered to 50ppm at the time of the inspection Properly test
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.