Inspection
Sep 22, 2026
12 recorded violations
Official wording
Cleaning Procedure (P)
Inspector’s notes
Numerous handsinks observed being used for purposes other than handwashing limited food worker handwashing observed in various stations throughout. Retrain staff on the importance of handwashing between changing gloves and tasks and upon returning to work 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
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Exposed meat slicing in front of seating area without a sneeze guard. Install or relocate food preparation away from the area.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Wooden cabinet and shelving in bakery. Clean and seal.
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
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible indicator for high temperature dish machine. 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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Low temp dish machine showing no presence of sanitizer when tested. Repair. Alternative means to sanitize equipment at three bay sink with quats sanitizer in use @ 200PPM.
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
Shells Use Limitations (C)
Inspector’s notes
Discontinue re- using shells in seafood case to display foods
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Dust on ceiling in PIPA sticker station area. Clean to remove.
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
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Handsink in bakery warewashing area is inoperable. Make all necessary repairs. PIC states work order has been submitted.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Wet cloth in handsink at seafood area Towels in handsink at cheese area Staff washing produce in handsink in PIPA area. Shrimp defrosting in handsink in Piazza area. Issues were corrected on site. Retrain staff that handwashing sinks can only be used for handwashing and nothing else.
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
System Maintained in Good Repair (C)
Inspector’s notes
Abandonded sink with faucets removed in cucina area there is already another functional handsink accessible to staff. Determine what out of use sink was when constructed to plan and re install according to orginal approved plans.
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
Light Bulbs Protective Shielding (C)
Inspector’s notes
Broken light shield in bakery walkin cooler. Replace.
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
Conformance with Approved Procedures (P)
Inspector’s notes
ROP machine in meat department. ROP machine in use in cheese department MAP machine in use in deli are HACCP plans on site or records available on site to demonstrate adherence to approved procedures. Provide. Train staff on all HACCP plans provide record keeping documents to establishment CCP's are being met. ROP packaged salmon in walk in cooler voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source