Inspection
Sep 4, 2026
9 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC at the time of inspection unknowledgeable of proper temperature requirements; unable to provide food thermometers nor sanitizing test kit. Review / Retrain all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed eggs stored at sandwich station @ 54F. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded
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
Food Temperature Measuring Devices (Pf)
Inspector’s notes
Observed no food thermometers on site. 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.
More about food kept at an unsafe temperatureOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide test strips for Quats sanitizer @ 3 compartment 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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed front counters and sandwich station with heavy spills / sugar / food debris. Thoroughly clean and with frequency throughout operations 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.
More about cleaning or sanitizing problemsOfficial wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Observed plastic containers being dried with paper towels after sanitization procedures
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
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Observed plastic bins / containers improperly stored on drying rack. Ensure all containers are stored inverted (upside down)
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
System Maintained in Good Repair (C)
Inspector’s notes
Observed ceiling leaking inside employee restroom. Contact licensed plumber for repairs and provide plumbers report
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed food debris and coffee beans underneath service counters. Clean with frequency and maintain 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Sep 4, 2026 · Original Source