Inspection
Sep 22, 2026
7 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed deli meats / sausage patties stored together inside reach in units. Remove and discontinue. Ensure all foods are properly stored seperated while in refrigerated units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Provide a label on all squeeze bottles / bulk containers with the common name of food items stored inside in order to identify
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Discontinue the storing of utensils in between equipment at the sandwich station. All utensils should be properly stored clean and sanitized on clean contact surface
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 issuesOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed food boxes stored on floor inside walk in freezer. Remove and ensure foods are stored elevated at least 6" off the floor
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.
More about food not protected from contaminationOfficial wording
Thawing (C)
Inspector’s notes
Observed mulitple containers of shaved steak thawing in ambient air. Discontiue and ensure thawing methods are being used either under refrigeration or cool running water
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 temperatureOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed plastic bins / knives stored in handsinks. Discussed with PIC to monitor and ensure handsinks are clear and accessible for handwashing only. 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.
More about handwashing problemsOfficial wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired May 2026. PIC contacted hood cleaning company and left message for appointment. Instructed PIC to submit confirmation to the Health Division upon scheduling
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 problemsOfficial record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source