Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
17 inspections
Inspection
Aug 3, 2026
Passed
3 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
Observed cut / sliced produce stored at salad station between 46F-48F. Previously discussed with PIC to maintain cold holding of all stored refrigerated food items @ 41F or below and not overfilled. Repeat violation 7/28/26
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed heavy dust on ice filters and mold like substances inside ice chute. Previously instructed on initial inspection to thoroughly clean inside ice chute in order to remove mold-like subsances. Still remains - 7/28/26
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy dust build up on ceiling tiles in kitchen / warewashing area. Previously instructed to clean all tiles to ensure dust free. Repeated violation
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, Aug 3, 2026 · Original Source
Inspection
Jul 28, 2026
Hearing scheduled
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
Observed cut / sliced produce stored at salad station between 46F-48F. Previously discussed with PIC to maintain cold holding of all stored refrigerated food items @ 41F or below and not overfilled. Repeat violation 7/28/26
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Observed low temp machine (bar) dispensing chlorine @ 0ppm. Temporarily use high temp machine in main kitchen until serviced and chemical dispensing is adequate
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.
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 heavy dust on ice filters and mold like substances inside ice chute. Previously instructed on initial inspection to thoroughly clean inside ice chute in order to remove mold-like subsances. Still remains - 7/28/26
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed multiple handsinks with equipment / utensils inside. Remove and ensure all handsinks are clear and accessible for handwashing. COS
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy dust build up on ceiling tiles in kitchen / warewashing area. Previously instructed to clean all tiles to ensure dust free. Repeated violation
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, Jul 28, 2026 · Original Source
Inspection
Jul 21, 2026
Failed
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
Observed rice / cut lettuce / pasta stored at cook line between 46F-48F. Discussed with PIC to maintain cold holding of all stored refrigerated food items @ 41F or below and not overfilled. COS
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 590.004/4-204.117-PFCleaning and sanitizing
Official wording
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Observed low temp machine (bar) dispensing chlorine @ 0ppm. Temporarily use high temp machine in main kitchen until serviced and chemical dispensing is adequate
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.
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 heavy dust on ice filters and mold like substances inside ice chute; Food spills inside upright single door freezer (pasta machine); food spills inside bread warmer. Thoroughly clean all stated equipment and ensure to maintain clean
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed multiple handsinks with equipment / utensils inside. Remove and ensure all handsinks are clear and accessible for handwashing. COS
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed heavy dust build up on ceiling tiles in kitchen / warewashing area and trash underneath metal shelves in linen hallway. Clean all tiles to ensure dust free and floors
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, Jul 21, 2026 · Original Source
Inspection
Feb 17, 2026
Passed
9 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles throughout cooking line and main kitchen unidentified. Provide a label on all squeeze bottles with the common name of food item stored inside
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
Observed mixing bowls / squeeze bottles stored in food items along salad station and cooking line. Discussed with PIC to remove and ensure all foods are properly stored to prevent contamination
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
Observed sausages and raw meats stored inside reach in unit @ grill station @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple ready to eat food items stored and held over 24hrs per PIC in walk in cooler. Provide date marking on all items stored / held over 24hrs
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.
Observed refrigerated units / walk in cooler without internal thermometers. Provide for all refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside ice machine near chute; observed food spills / debris inside upright freezers (pasta) and refrigerated units (meats); soiled hot holding cabinet (bread). Thoroughly clean all stated equipment with frequency to prevent harborage
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.
Observed leak underneath first handsink in main kitchen. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed no hand soap at handsink near kitchen entrance way. Discussed with PIC to maintain hand soap at all handsinks during hours of operations. COS
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.
Observed no handwash signage at bar handsink nor restrooms. Provide employee handwashing signage and ensure at all handsinks
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.
Official record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 10, 2026
Failed
9 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles throughout cooking line and main kitchen unidentified. Provide a label on all squeeze bottles with the common name of food item stored inside
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
Observed mixing bowls / squeeze bottles stored in food items along salad station and cooking line. Discussed with PIC to remove and ensure all foods are properly stored to prevent contamination
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
Observed sausages and raw meats stored inside reach in unit @ grill station @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed multiple ready to eat food items stored and held over 24hrs per PIC in walk in cooler. Provide date marking on all items stored / held over 24hrs
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.
Observed refrigerated units / walk in cooler without internal thermometers. Provide for all refrigerated units
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed mold-like substance inside ice machine near chute; observed food spills / debris inside upright freezers (pasta) and refrigerated units (meats); soiled hot holding cabinet (bread). Thoroughly clean all stated equipment with frequency to prevent harborage
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.
Observed leak underneath first handsink in main kitchen. Repair
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed no hand soap at handsink near kitchen entrance way. Discussed with PIC to maintain hand soap at all handsinks during hours of operations. COS
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.
Observed no handwash signage at bar handsink nor restrooms. Provide employee handwashing signage and ensure at all handsinks
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.
Official record from Boston Inspectional Services Department, Feb 10, 2026 · Original Source
Inspection
Sep 23, 2025
Passed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils observed inside of multiple stand up refrigeration and freezer units. Clean to remove Observed a slimy pink substance inside of the ice machine. Dump all contents and clean thoroughly.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed heavy dust build up on the handsink. Clean to remove
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 23, 2025 · Original Source
Inspection
Sep 16, 2025
Failed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Heavy food soils observed inside of multiple stand up refrigeration and freezer units. Clean to remove Observed a slimy pink substance inside of the ice machine. Dump all contents and clean thoroughly.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Observed heavy dust build up on the handsink. Clean to remove
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Noted cooked mushrooms stored on the service line at 51F cooked about an hour ago. Discontinue and chill the product below 41F before storing in the service for immediate use. COS by the PIC
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 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Noted no data plate provided for the high temp dish machine.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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible device to measure the surface temperature of the utensils. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at the bar blocked with card box boxes. Clear all the clutter and provide easy access to the hand sink
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.
Noted cooked mushrooms stored on the service line at 51F cooked about an hour ago. Discontinue and chill the product below 41F before storing in the service for immediate use. COS by the PIC
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 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Noted no data plate provided for the high temp dish machine.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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible device to measure the surface temperature of the utensils. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink at the bar blocked with card box boxes. Clear all the clutter and provide easy access to the hand sink
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.
Official record from Boston Inspectional Services Department, Apr 18, 2025 · Original Source
Inspection
Sep 16, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 16, 2024 · Original Source
Inspection
May 15, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, May 15, 2024 · Original Source
Inspection
Nov 9, 2023
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations cited. Provide active managerial control. Requested documents needed for a foodborne illness investigation have not been provided to date. Provide at once. 8-304.11 " Comply with directives of the REGULATORY AUTHORITY including time frames for corrective actions specified in inspection reports notices orders warnings and other directives issued by the REGULATORY AUTHORITY in regard to the PERMIT HOLDER'S FOOD ESTABLISHMENT or in response to community emergencies." (confrimed foodborne illness)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Covered fish container date marked with "green beans 10/25" on outside when infact it contains ground meat. Label food properly. COS. REPEAT.
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.
Observed food employee handle cooked chicken tenders with bare hands. Discontinue. Product removed from service. Employee washed hands and donned gloves and returned to work as instructed.
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.
minorCode 590.004/4-502.13-CEquipment and utensils
Official wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s notes
Establishment is reusing fish buckets for food storage some with chips and imperfections on plactic surfaces. Discontinue. Provide NSF grade equipment. Repeat.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Covered fish container date marked with "green beans 10/25" on outside when infact it contains ground meat. Label food properly. COS. REPEAT.
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.
Observed food employee handle cooked chicken tenders with bare hands. Discontinue. Product removed from service. Employee washed hands and donned gloves and returned to work as instructed.
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.
minorCode 590.004/4-502.13-CEquipment and utensils
Official wording
Single-Service and Single-Use Articles-Use Limitations (C)
Inspector’s notes
Establishment is reusing fish buckets for food storage some with chips and imperfections on plactic surfaces. Discontinue. Provide NSF grade equipment. Repeat.
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.
Official record from Boston Inspectional Services Department, Nov 2, 2023 · Original Source
Inspection
Oct 27, 2023
Passed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for quats sanitizer. 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp machine registering 154F at final rinse error message on screen. Repair. Alternative means to sanitize equipment in three compartment sink with quats sanitizer.
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.
Making of ice cream shall be discontinued until isdhealth@boston.gov is in receipt of a clean lab report and recipes withHACCP plan is approved by ISD health management.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Oct 27, 2023 · Original Source
Inspection
Oct 25, 2023
Hearing scheduled
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC is not in receipt of most recent food lab report for vanilla ice cream dated 10/8/23 with a 54 000 ERAC reading and >150EHSCC reading. Provide active managerial control. Read lab reports and implement corrective actions when necessary. Making of ice cream shall be discontinued until isdhealth@boston.gov is in receipt of a clean lab report and recipes withHACCP plan is approved by ISD health management.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment found with implicated ice cream with high lab test still in service. Product was voluntarily discarded.
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
Vanilla ice cream in fish bucket with date mark sticker that states "Parmesan Rolls 9/28" Date mark items properly with accurate name.
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
Fish bucket storing vanilla ice cream with broken chipped edges. NSF grade cleanable equipment only.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for quats sanitizer. 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp machine registering 154F at final rinse error message on screen. Repair. Alternative means to sanitize equipment in three compartment sink with quats sanitizer.
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.
Making of ice cream shall be discontinued until isdhealth@boston.gov is in receipt of a clean lab report and recipes withHACCP plan is approved by ISD health management.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Oct 25, 2023 · Original Source
Inspection
Oct 17, 2023
Failed
7 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC is not in receipt of most recent food lab report for vanilla ice cream dated 10/8/23 with a 54 000 ERAC reading and >150EHSCC reading. Provide active managerial control. Read lab reports and implement corrective actions when necessary. Making of ice cream shall be discontinued until isdhealth@boston.gov is in receipt of a clean lab report and recipes withHACCP plan is approved by ISD health management.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Establishment found with implicated ice cream with high lab test still in service. Product was voluntarily discarded.
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
Vanilla ice cream in fish bucket with date mark sticker that states "Parmesan Rolls 9/28" Date mark items properly with accurate name.
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
Fish bucket storing vanilla ice cream with broken chipped edges. NSF grade cleanable equipment only.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for quats sanitizer. 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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp machine registering 154F at final rinse error message on screen. Repair. Alternative means to sanitize equipment in three compartment sink with quats sanitizer.
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.