Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking · Boston, MA
Devine Merci Restaurant
1296 Blue Hill Av
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspectionsInspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 12, 2023
Passed
13 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils stored upside down in the bulk containers (basement) and in the ice machine (front counter). Properly store untensils with the handles up above the product.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
PIC stated that chicken was boiled and then fried and was left out on counter to cool. Chicken was 68F. Removed and separated into 2 pans and placed into reach in refrigerator. Reviewed with PIC cooling procedures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 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
2 door refrigerator- Beef 47F Vegetable 56F Mac & Cheese 51F.- Provide proper temperture 41F or below. Items were left out on counter and then placed into refrigerator. Reviewed with PIC to separate items and place into smaller bowls/trays. Ensure food is not left out on counter.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multilple items on hot holding steam table at 77F. Reviewed with PIC the temperture for hot holding. Removed and reheated.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Steam table not working properly. Food items were out of temperture. Food must be kept at 135F or above. Repair knobs on the stove.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit on site for chlorine sanitizer. Provide 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.
More about cleaning or sanitizing problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Connect faucet at the handsink (front counter) to the water line. No hot or cold water. Contact licensed plumber.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Wash bin missing drain plug. Provide drain plug.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.15-COther
Official wording
Outside Receptacles (C)
Inspector’s notes
Excess trash and unused items in trash area. Clean to remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.17-COther
Official wording
Outdoor Food Vending Areas. Overhead Protection (C)
Inspector’s notes
Remove dust build up on the vent in the bathroom. Clean to remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-404.11-PFOther
Official wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Observed dented tomato sauce can on shelf in the basement. Remove and discard. Reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
-Evidence of rodent activity. Provide detailed IPM report. Observed live roach on steam table. -Observed rodent droppings in the front bathroom cabinet on the floor in the back bathroom and under front counter. Clean droppings to remove.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
3 bay sink needs a drying rack above the sink. Provide proper shelving for drying dishes.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Dec 12, 2023 · Original Source
Inspection
Dec 5, 2023
Failed
13 recorded violations
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed utensils stored upside down in the bulk containers (basement) and in the ice machine (front counter). Properly store untensils with the handles up above the product.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.003/3-501.14-PFood temperature
Official wording
Cooling (P)
Inspector’s notes
PIC stated that chicken was boiled and then fried and was left out on counter to cool. Chicken was 68F. Removed and separated into 2 pans and placed into reach in refrigerator. Reviewed with PIC cooling procedures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 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
2 door refrigerator- Beef 47F Vegetable 56F Mac & Cheese 51F.- Provide proper temperture 41F or below. Items were left out on counter and then placed into refrigerator. Reviewed with PIC to separate items and place into smaller bowls/trays. Ensure food is not left out on counter.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Multilple items on hot holding steam table at 77F. Reviewed with PIC the temperture for hot holding. Removed and reheated.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Steam table not working properly. Food items were out of temperture. Food must be kept at 135F or above. Repair knobs on the stove.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit on site for chlorine sanitizer. Provide 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.
More about cleaning or sanitizing problemscriticalCode 590.005/5-205.15-PFacility maintenance
Official wording
System Maintained in Good Repair (P)
Inspector’s notes
Connect faucet at the handsink (front counter) to the water line. No hot or cold water. Contact licensed plumber.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Wash bin missing drain plug. Provide drain plug.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 590.005/5-501.15-COther
Official wording
Outside Receptacles (C)
Inspector’s notes
Excess trash and unused items in trash area. Clean to remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.17-COther
Official wording
Outdoor Food Vending Areas. Overhead Protection (C)
Inspector’s notes
Remove dust build up on the vent in the bathroom. Clean to remove.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-404.11-PFOther
Official wording
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Observed dented tomato sauce can on shelf in the basement. Remove and discard. Reviewed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
-Evidence of rodent activity. Provide detailed IPM report. Observed live roach on steam table. -Observed rodent droppings in the front bathroom cabinet on the floor in the back bathroom and under front counter. Clean droppings to remove.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.006/6-501.11-CFacility maintenance
Official wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
3 bay sink needs a drying rack above the sink. Provide proper shelving for drying dishes.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Dec 5, 2023 · Original Source
Inspection
Sep 28, 2023
Passed
4 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Allergen awareness certification expired provide current certification.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Some dials on stove missing replace. Discontinue using home type food storage containers and provide commercial grade food 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.
More about building upkeep issuesmajorCode 590.004/4-501.110-PFFood temperature
Official wording
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
Hi temp dishwasher not operating repair.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
At the time of the re-inspection threre was evidence of fruit fly activity in the front service area as well as the main kitchen. Address and provide an additional pest control report reflecting treatment for fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Sep 28, 2023 · Original Source
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