Inspection
May 12, 2026
4 recorded violations
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring devices for high temp dish machine. Provide an irreversible thermometer to high temp dish machine or 160 termal strips
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
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
High Temp dish machine rinse Aid observed empty. Refill
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Door of the ice machine observed broken/Repair
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
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Observed soiled wiping cloth on the counter/Properly stored all wiping cloths in a sanitizing solution at the required 200ppm
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, May 12, 2026 · Original Source