Inspection
Jul 29, 2026
14 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
Several containers of cooked food observed stored in walk-in unit without cover. Provide cover
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
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers ( repeated Violation)
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
Portion cup observed stored inside rice bulk bin. Discontinue provide scoop with handle to prevent contamination by hands ( corrected on site)
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
Multiple buckets of foods observed stored on the floor in different areas of the establishment ( walk-in kitchen). Elevate
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
Cooling (P)
Inspector’s notes
Salad stored in a to-go container was observed at an elevated ambient temperature of 50F. PIC was instruced to properly cool the food to 41F or below and mantain proper cold holding temperatures.
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Slice tomato cucumber diced red pepper on a true prep table with refrigerated is 50F. Provide proper cold Holding of 41F or Below
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
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large quantity of prepped foods stored in multiple cold units observed without date marking. Provide made/discard date before storing.Per PIC most of the foods were prepped this morning and the day before
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
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Under counter refrigerator shelvings observed lined with aluminum foils. Discontinue
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
Sponges Use Limitation (C)
Inspector’s notes
Facilty uses yellow sponge for warewashing and to clean equipments. Discontinue ( repeated violation)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Cutting Surfaces (C)
Inspector’s notes
White cutting board observed heavily stained. clean to remove/ resurface or replace
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Refrigeration and hot holding unit case were observed with soil buildup. 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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the kitchen area warewashing area observed in need of deep cleaning. 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
Walls and Ceilings Attachments (C)
Inspector’s notes
Restroom ceiling vent observed with dust build- up /clean to remove
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
Sanitizers Criteria-Chemicals (P)
Inspector’s notes
three bay sink and red bucket Wiping cloth chlorine sanitizer exceeds 200PPM. Recommendation 50-100PPM. Corrected by PIC
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 record from Boston Inspectional Services Department, Jul 29, 2026 · Original Source