Inspection
Apr 13, 2026
14 recorded violations
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed food handlers not using soap and properly drying hands during inspection Observed multiple food handlers not washing hand unless instructed to Observed employee washing disposable and reusable gloves at hand sink
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 wording
Assignment (Pf)
Inspector’s notes
No person in charge at my arrival. CFPM was called by employee and they arrived during inspection
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple repeat priority priority foundations and core violations notied on inspection (See inspection report) I have provided food safety food code etc during all past inspection and today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Reusing soiled wiping cloths Wiping cloths not stored in a sanitizing solution
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 wording
Food Labels (C)
Inspector’s notes
Food containers not labeled with common name - on line and in storage
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quats PPM 100 in 3rd. bay - I assisted the CFPM/PIC with making corrections to 200 PPM
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.
More about chemicals stored or used unsafelyOfficial wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Food contact containers (in use and in storage) heavily soiled Observed food handling using hammer and other tools to nail wooden cutting board and storing tools on food contacts while food prep is going on in this area
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 wording
Cooking and Baking Equipment (C)
Inspector’s notes
Heavily encrusted soils on all cooking inquipments including handles knobs etc.
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and interior of all refrigeration/freezer units especially door hands are heavily soiled with dirty/debris Exterior of ice machine soiled Build up of soils on wire shelving in ware washing in walk in units storage areas
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 wording
Before Use After Cleaning (P)
Inspector’s notes
Food contact utensils equiment mixer bowl ice machine etc.- in use/not in use in storage soiled with residue and some with caked on food etc.
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 wording
Outside Receptacles (C)
Inspector’s notes
Heavy build up of soils on exterior of all grease storage containers (pictures taking at time of inspection) Grease bins are not secured Grease area with grease food debris and standing water - Outside storage
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floors walls and attachments including pipes) Heavy build up of soils under and behind all equipment in prep ware washing storage walk in units serving line Ceiling and attachments - Heavy build up of soils on ceiling tiles light shields hood in prep ware washing storage walk in units serving lines Ice build up in walk in freezer
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 wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Clutter and unnecessary items in kitchen prep ware washing storage areas
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 wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Door gaskets on walk in units broken Doors to cabines in serving area are in disrepair
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, Apr 13, 2026 · Original Source