Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted rust build up on the ceiling in the dish area.Clean or repaint
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 22, 2026 · Original Source
Inspection
Aug 18, 2026
Failed (extension granted)
11 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Noted ice scoop stored directly in the ice with handle touching the consumable ice.Discontinue and store scoop in a clean sanitized container or in the ice bin with handle not directly in contact with the ice.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled linen stored directly on the cutting board.Discontinue and store all soiled linen in the sanitizer
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Noted food stored without any protection from the contamination.Provide food guards to protect the food.COS by the PIC
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.
Noted lot of product on the cookline with ice in it.Discontinue and provide proper refrigeration to keep product 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted fish and other food itenms stored in the refrigerator on the coolkline recorded 49F.Remove all product to another refrigerator and repair to hold the foods at 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.
Provide soap for the hand washing sink in the server ally.COS by the PIC
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.
Provide hand washing sign at the hand sink in the food ally.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted rust build up on the ceiling in the dish area.Clean or repaint
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.
Noted heavy grease build up under the equipment on the cookline.Clean daily
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.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Inspection
Aug 11, 2026
Failed
11 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Noted ice scoop stored directly in the ice with handle touching the consumable ice.Discontinue and store scoop in a clean sanitized container or in the ice bin with handle not directly in contact with the ice.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled linen stored directly on the cutting board.Discontinue and store all soiled linen in the sanitizer
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.
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Noted food stored without any protection from the contamination.Provide food guards to protect the food.COS by the PIC
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.
Noted lot of product on the cookline with ice in it.Discontinue and provide proper refrigeration to keep product 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted fish and other food itenms stored in the refrigerator on the coolkline recorded 49F.Remove all product to another refrigerator and repair to hold the foods at 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.
Provide soap for the hand washing sink in the server ally.COS by the PIC
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.
Provide hand washing sign at the hand sink in the food ally.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Noted rust build up on the ceiling in the dish area.Clean or repaint
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.
Noted heavy grease build up under the equipment on the cookline.Clean daily
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.
Official record from Boston Inspectional Services Department, Aug 11, 2026 · Original Source
Inspection
Oct 20, 2025
Passed
14 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the basement walkin refigerator there was raw pork stored directly above watermelons mushrooms and radishes / in the single door cooler in the kitchen raw beef was stored directly above seafood. Store raw proteins according to their proper hierarchy and below RTE foods; the person in charge had employees correct the hierarchy in the refigerators.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In kitchen observed multiple containers of foods and sauce bottles removed from bulk without name labels; provide name labels for all food containers with foods removed from bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the walkin refigerator in the basement foods are stored on the floors; foods must be stored at least six inches off the ground.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed multiple deli containers used to store foods in kitchen; discontinue using deli containers and use cleanable durable nonporous containers.
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.
There are multiple refigerators in the kitchen and basement without internal thermometers; provide for all refigerators in a conspicuous location.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Floors walls and ceiling in the kitchen are heavily encrusted with soils and grease; clean and sanitize to remove soils.
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
Multiple hand sinks observed blocked used for filling water containers used to wet wash cloths and used to store dishes There are hoses leading into the hand sinks dripping water in the kitchen; remove hoses from the hand sinks. Hand sinks must be used only for hand washing and nothing else.
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 server station facing the kitchen the hand sink to the right had no hand towels the person in charge corrected on site by supplying hand towels. Hand sinks must always be stocked with hand towels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the basement the hand sink has no hand washing signage; provide employees must wash hands signage.
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.
On the cookline three light bulbs are burned out or not working; repair or replace.
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.
There are small rodent droppings in the dining area; throughout the kitchen and in the basement. Clean and sanitize all surfaces with droppings; provide IPM pest control report; suggest increasing PCO visits to effectivly treat for mice.
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.
Observed multiple in use spray bottles with per PIC contained alcohol for the tables without name labels. Chemicals removed from bulk containers into working containers must have name labels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In a closet next to the restrooms observed several cans of consumer grade Raid pesticides; only pesticides applied by a licensed pest control operator may be used in a food establishment.
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, Oct 20, 2025 · Original Source
Inspection
Oct 9, 2025
Failed
14 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the basement walkin refigerator there was raw pork stored directly above watermelons mushrooms and radishes / in the single door cooler in the kitchen raw beef was stored directly above seafood. Store raw proteins according to their proper hierarchy and below RTE foods; the person in charge had employees correct the hierarchy in the refigerators.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
In kitchen observed multiple containers of foods and sauce bottles removed from bulk without name labels; provide name labels for all food containers with foods removed from bulk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In the walkin refigerator in the basement foods are stored on the floors; foods must be stored at least six inches off the ground.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed multiple deli containers used to store foods in kitchen; discontinue using deli containers and use cleanable durable nonporous containers.
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.
There are multiple refigerators in the kitchen and basement without internal thermometers; provide for all refigerators in a conspicuous location.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Floors walls and ceiling in the kitchen are heavily encrusted with soils and grease; clean and sanitize to remove soils.
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
Multiple hand sinks observed blocked used for filling water containers used to wet wash cloths and used to store dishes There are hoses leading into the hand sinks dripping water in the kitchen; remove hoses from the hand sinks. Hand sinks must be used only for hand washing and nothing else.
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 server station facing the kitchen the hand sink to the right had no hand towels the person in charge corrected on site by supplying hand towels. Hand sinks must always be stocked with hand towels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the basement the hand sink has no hand washing signage; provide employees must wash hands signage.
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.
On the cookline three light bulbs are burned out or not working; repair or replace.
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.
There are small rodent droppings in the dining area; throughout the kitchen and in the basement. Clean and sanitize all surfaces with droppings; provide IPM pest control report; suggest increasing PCO visits to effectivly treat for mice.
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.
Observed multiple in use spray bottles with per PIC contained alcohol for the tables without name labels. Chemicals removed from bulk containers into working containers must have name labels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In a closet next to the restrooms observed several cans of consumer grade Raid pesticides; only pesticides applied by a licensed pest control operator may be used in a food establishment.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Area below cookline with heavy grease buildup- Clean with proper frequency
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.
Cockroaches noted in the kitchen and in the lower area- Provide an updated detailed pest control report from a licensed pest control company
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Numerous sticky traps under equipment in the kitchen and in the lower level with numerous expired cockroaches- Removed with proper frequency
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Area below cookline with heavy grease buildup- Clean with proper frequency
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.
Cockroaches noted in the kitchen and in the lower area- Provide an updated detailed pest control report from a licensed pest control company
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Numerous sticky traps under equipment in the kitchen and in the lower level with numerous expired cockroaches- Removed with proper frequency
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, Oct 23, 2024 · Original Source
Inspection
Dec 20, 2023
Passed
5 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
The print & website menu is missing disclosure of raw animal foods that can cause illness if undercooked. Edit menu to include this. (*) see link below to menu: https://www.dlyhotpot.com/_files/ugd/27eac3_7846bea0a7b14b5e970d4a835c385d8c.pdf
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 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink drain in kitchen does not have air gaps in drain pipes. 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.
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 behind prep counter and prep sink in basement constructed of exposed brick and concrete. Several stained ceiling tiles in basement. Replace. Acousitic ceiling tiles in basement. Exposed concrete floors in basement prep areas. Install smooth durable cleanable non porous surfaces where foods are prepared. Walkin freezer threshold with exposed insulation and compromised metal surfaces. Repair and seal holes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Several bus buckets with lettuce and watercress stored on floor in walkin cooler. COS.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several conainters of prepared mushrooms and other foods in refrigeration units and walkin cooler not date marked. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The print & website menu is missing disclosure of raw animal foods that can cause illness if undercooked. Edit menu to include this. (*) see link below to menu: https://www.dlyhotpot.com/_files/ugd/27eac3_7846bea0a7b14b5e970d4a835c385d8c.pdf
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Final rinse gauge on high temperature dish machine is inoperable. Replace. Unit is 160F at the plate as determined by temperature indicating strip ran through cycle.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Hot pot customer using same pair of tong untensils to handle raw meat and cooked foods. Dispense two pairs of tongs to customers. One to handle raw foods and the other to handle cooked foods.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink drain in kitchen does not have air gaps in drain pipes. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wait station handsink with a water filter attached to faucet remove. Kitchen handsink with condensation drain draining into handsink. Properly plumb.
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.
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 behind prep counter and prep sink in basement constructed of exposed brick and concrete. Several stained ceiling tiles in basement. Replace. Acousitic ceiling tiles in basement. Exposed concrete floors in basement prep areas. Install smooth durable cleanable non porous surfaces where foods are prepared. Walkin freezer threshold with exposed insulation and compromised metal surfaces. Repair and seal holes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Choke save is expired. Provide current. 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Several bus buckets with lettuce and watercress stored on floor in walkin cooler. COS.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several conainters of prepared mushrooms and other foods in refrigeration units and walkin cooler not date marked. 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
The print & website menu is missing disclosure of raw animal foods that can cause illness if undercooked. Edit menu to include this. (*) see link below to menu: https://www.dlyhotpot.com/_files/ugd/27eac3_7846bea0a7b14b5e970d4a835c385d8c.pdf
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s notes
Final rinse gauge on high temperature dish machine is inoperable. Replace. Unit is 160F at the plate as determined by temperature indicating strip ran through cycle.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Hot pot customer using same pair of tong untensils to handle raw meat and cooked foods. Dispense two pairs of tongs to customers. One to handle raw foods and the other to handle cooked foods.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Food prep sink drain in kitchen does not have air gaps in drain pipes. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wait station handsink with a water filter attached to faucet remove. Kitchen handsink with condensation drain draining into handsink. Properly plumb.
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.
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 behind prep counter and prep sink in basement constructed of exposed brick and concrete. Several stained ceiling tiles in basement. Replace. Acousitic ceiling tiles in basement. Exposed concrete floors in basement prep areas. Install smooth durable cleanable non porous surfaces where foods are prepared. Walkin freezer threshold with exposed insulation and compromised metal surfaces. Repair and seal holes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Choke save is expired. Provide current. 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.