ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Jul 28, 2026
Passed
1 recorded violation
minorCode 590.003/3-305.14-COther
Official wording
Food Preparation (C)
Inspector’s notes
There is no prep sink to wash produce Potatoes is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation with proper air gap to sink drain/ provide a license plumber's report. 7/15/2026 variance form was provided at the time of compliance visit ( there is no availabel space to install a food prep sink)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Jul 28, 2026 · Original Source
Inspection
Jul 22, 2026
Failed (extension granted)
4 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No posted certifications for food safety and allergen training. PIC stated (Steven) is certified. Post and ensure staff training is provided.
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.
There is no prep sink to wash produce Potatoes is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation with proper air gap to sink drain/ provide a license plumber's report. 7/15/2026 variance form was provided at the time of compliance visit ( there is no availabel space to install a food prep sink)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed 1 live roach on the wall behind the oven./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. IPM report should cite notation on drop ceiling inspection. 7/15/2026 During the compliance visit I observed multiples live roaches crawling throught the establisment . The pest control was on site on July 14 2026 and the live roaches may be due to the recent treatment. submit detailed IPM report from a licensed exterminator with no catch and no activity. increase visit recommended until issue is resolved.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Jul 22, 2026 · Original Source
Inspection
Jul 15, 2026
Hearing scheduled
19 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed Multiples employee without hair restraints / provide proper hair restraints for all food prep workers
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No posted certifications for food safety and allergen training. PIC stated (Steven) is certified. Post and ensure staff training is provided.
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours Bulk foods/salsa sugar flour/provide proper scoop with handle for bulk food bin Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
There is no prep sink to wash produce Potatoes is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation with proper air gap to sink drain/ provide a license plumber's report. 7/15/2026 variance form was provided at the time of compliance visit ( there is no availabel space to install a food prep sink)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Food Item on the hot display cabinet ( Fried pork Sausage @111 F degrees/ Products must be 135 degree or above / PIC reheat the Product. train staff on monitoring temperature
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/walk-in Properly date mark all ready to eat foodsProvide made/discard date to all food prepped before storing in the refrigerator
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
The items in the grab and go fridge observed without label and major allergens are not identified. Provide a complete allergen label
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.
under counter refrigeration unit / Provide Internal Thermometer to unit to measure 41 degree 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.
Provide properly working metal stem cooks thermometer to measure both hot and cold foods
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor under/around the oven & under the prep table behind the coffin freezer to remove soils and debris. Clean the floor under the coffin freezer to remove stagnant water.
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.
Observed 1 live roach on the wall behind the oven./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. IPM report should cite notation on drop ceiling inspection. 7/15/2026 During the compliance visit I observed multiples live roaches crawling throught the establisment . The pest control was on site on July 14 2026 and the live roaches may be due to the recent treatment. submit detailed IPM report from a licensed exterminator with no catch and no activity. increase visit recommended until issue is resolved.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
Jul 8, 2026
Failed
19 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed Multiples employee without hair restraints / provide proper hair restraints for all food prep workers
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit
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.
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official wording
Assignment (Pf)
Inspector’s notes
No posted certifications for food safety and allergen training. PIC stated (Steven) is certified. Post and ensure staff training is provided.
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours Bulk foods/salsa sugar flour/provide proper scoop with handle for bulk food bin Portion cup observed in use to dispense foods from bulks. Discontinue and provide scoop with handle to prevent contamination by hands
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.
There is no prep sink to wash produce Potatoes is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation with proper air gap to sink drain/ provide a license plumber's report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Food Item on the hot display cabinet ( Fried pork Sausage @111 F degrees/ Products must be 135 degree or above / PIC reheat the Product. train staff on monitoring temperature
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/walk-in Properly date mark all ready to eat foodsProvide made/discard date to all food prepped before storing in the refrigerator
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
The items in the grab and go fridge observed without label and major allergens are not identified. Provide a complete allergen label
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.
under counter refrigeration unit / Provide Internal Thermometer to unit to measure 41 degree 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.
Provide properly working metal stem cooks thermometer to measure both hot and cold foods
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the floor under/around the oven & under the prep table behind the coffin freezer to remove soils and debris. Clean the floor under the coffin freezer to remove stagnant water.
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.
small amount of mise dropping observed in the kitchen floor near the oven and three bay sink area/ clean to remove./ Provide a detailed licensed exterminator’s report to keila.depina@boston.gov. IPM report should cite notation on drop ceiling inspection. Observed 1 live roach on the wall behind the oven
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Walls with visible soil paint beginning to peel in certain areas / Clean and repaint where needed
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.
Official record from Boston Inspectional Services Department, Feb 20, 2026 · Original Source
Inspection
Feb 12, 2026
Failed
2 recorded violations
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Walls with visible soil paint beginning to peel in certain areas / Clean and repaint where needed
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.
Official record from Boston Inspectional Services Department, Feb 4, 2025 · Original Source
Inspection
Feb 3, 2025
Hearing scheduled
16 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Several equipment at cooking line and prep area soiled. Clean properly.
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.
It does not appear to be anyone in charge at this time employees state that he is not in the establishment. Ensure that someone is in charge all the time and monitor food safety/warewashing/cleanlines. Retrain staff to perform proper warewashing all the time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored soiled on counters. Store properly in sanitizer 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed container with raw chicken for prep placed under handwashing sink. Remove and store properly.
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.
Observed large pots with boiled corn liquid mixture place in the ambient temperature. PIC stated they had just been cooked. Cool properly using one of approved methods.
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.
Several refrigerating units and hot holding box without interior thermometers. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed one of the walk-in unit not mantaining 41F (registering 60F). Employee states it had been open for some time due to delivery. Ensure ir is working properly and repair as neccessary.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for sanitizing solution. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed three bay sink filled with dirty dishes and employee rinsing knifes only before placed them back to prep area. Provide proper warewashing all the time Wash-Rinse-Sanitize and set three bay sink properly.
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.
Handsink at toilet with broken hot water faucet/out of order. Repair to provide proper hot water
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink used to store soiled utensils. Use for handwashing only.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor at prep area and cooking line soiled. Ceiling near cooking line with grease build up---- Clean all properly.
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.
Official record from Boston Inspectional Services Department, Feb 3, 2025 · Original Source
Inspection
Jan 27, 2025
Failed
16 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
It does not appear to be anyone in charge at this time employees state that he is not in the establishment. Ensure that someone is in charge all the time and monitor food safety/warewashing/cleanlines. Retrain staff to perform proper warewashing all the time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths stored soiled on counters. Store properly in sanitizer 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed container with raw chicken for prep placed under handwashing sink. Remove and store properly.
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.
Observed large pots with boiled corn liquid mixture place in the ambient temperature. PIC stated they had just been cooked. Cool properly using one of approved methods.
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.
Several refrigerating units and hot holding box without interior thermometers. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Observed one of the walk-in unit not mantaining 41F (registering 60F). Employee states it had been open for some time due to delivery. Ensure ir is working properly and repair as neccessary.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips for sanitizing solution. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed three bay sink filled with dirty dishes and employee rinsing knifes only before placed them back to prep area. Provide proper warewashing all the time Wash-Rinse-Sanitize and set three bay sink properly.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Several equipment at cooking line and prep area soiled. Clean properly.
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.
Handsink at toilet with broken hot water faucet/out of order. Repair to provide proper hot water
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink used to store soiled utensils. Use for handwashing only.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Floor at prep area and cooking line soiled. Ceiling near cooking line with grease build up---- Clean all properly.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on counters. Store properly in sanitizer 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several bulk food containers without lids. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing. Observed employee just rinsing knife. Three bay sink not set up soiled and filled with soiled utensils. Set up three bay sink properly and perform proper warewashing all the time (Wash Rinse Sanitize).
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and interior of several refrigerating unit soiled. Several counters and storage shelves soiled. Clean all properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at serving line used to dump and blocked with equipment on it. Remove keep accessible and use for handwashing only.
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.
Observed rodent-like droppings at prep area/storage area. Provide an IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor at prep area and storage area soiled. Clean all proeprly.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on counters. Store properly in sanitizer 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several bulk food containers without lids. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing. Observed employee just rinsing knife. Three bay sink not set up soiled and filled with soiled utensils. Set up three bay sink properly and perform proper warewashing all the time (Wash Rinse Sanitize).
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and interior of several refrigerating unit soiled. Several counters and storage shelves soiled. Clean all properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at serving line used to dump and blocked with equipment on it. Remove keep accessible and use for handwashing only.
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.
Observed rodent-like droppings at prep area/storage area. Provide an IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor at prep area and storage area soiled. Clean all proeprly.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths observed soiled on counters. Store properly in sanitizer 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed several bulk food containers without lids. Provide.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
No evidence of proper warewashing. Observed employee just rinsing knife. Three bay sink not set up soiled and filled with soiled utensils. Set up three bay sink properly and perform proper warewashing all the time (Wash Rinse Sanitize).
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior and interior of several refrigerating unit soiled. Several counters and storage shelves soiled. Clean all properly.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink at serving line used to dump and blocked with equipment on it. Remove keep accessible and use for handwashing only.
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.
Observed rodent-like droppings at prep area/storage area. Provide an IPM report from a licensed exterminator.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Floor at prep area and storage area soiled. Clean all proeprly.
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.