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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
16 inspections
Inspection
Sep 21, 2026
Failed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
3 flats of eggs on the counter @ 50f+ ensure proper cold hold of 41f or below (employee put flats in 1 door upright fridge at time of inspection)
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Exterior of cold units with soils 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.
Floors in service area with soils and floor at bottom of stairs in basement with soils
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.
Fruit flies @ hand sink and ware washing area clean to remove and supply detailed exterminator reports
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.
Bare hand conact making sandwiches.Bare hand conacit makisng sandcwiches. Discontinue
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Upright refrigertor with stored products heavily soiled.Clean
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Pink spots inside the ice machine.Clean
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.
Bare hand conact making sandwiches.Bare hand conacit makisng sandcwiches. Discontinue
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Upright refrigertor with stored products heavily soiled.Clean
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Pink spots inside the ice machine.Clean
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.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted walls and floors heavily soiled in the kitchen area. Clean
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.
Noted chlorine sanitizer in the 3 bay sink measued by a strip read more than 250PPM. Monitor COS by the PIC and measured by a strip at 100PPM
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.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted walls and floors heavily soiled in the kitchen area. Clean
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.
Noted chlorine sanitizer in the 3 bay sink measued by a strip read more than 250PPM. Monitor COS by the PIC and measured by a strip at 100PPM
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.
Official record from Boston Inspectional Services Department, Mar 13, 2025 · Original Source
Inspection
Jan 30, 2025
Passed
1 recorded violation
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine in the basement to provide smooth non porus ceiling over the ice machine.
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.
Official record from Boston Inspectional Services Department, Jan 30, 2025 · Original Source
Inspection
Jan 14, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine in the basement to provide smooth non porus ceiling over the ice machine.
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.
Official record from Boston Inspectional Services Department, Jan 14, 2025 · Original Source
Inspection
Dec 16, 2024
Failed (extension granted)
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine in the basement to provide smooth non porus ceiling over the ice machine.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
A big hole in the basement storage area. Repair
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
A big hole in the basement storage area. Repair
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Food stored on the floor in the service area near the back door. Discontinue store all food above 6 inches from the floor.
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.
Official record from Boston Inspectional Services Department, Dec 9, 2024 · Original Source
Inspection
Oct 1, 2024
Report filed
5 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine/provide smooth non porous ceiling over ice machine to protect from pipes hanging from ceiling (Advised owner to move the ice machine to the 1st floor kitchen) Instructed owner to forward cleaning schedule SOP's for the overhead pipes in the lower storage. Owner working to provide a smooth ceiling above the ice machine
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.
3 bay sink/provide proper drain plugs Discussed with the owner to submit SOP's for washing fruits/vegetables in the middle bay of the 3 bay sink
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.
Seal all bare wood shelving in basement (PIC has submitted Cleaning schedule procedures for the overhead pipes.)
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.
Evidence of rodent droppings visible in the basement. Owner to provide a pest report upon re-inspection. Clean/sanitize the affected locations
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, Oct 1, 2024 · Original Source
Inspection
Sep 24, 2024
Failed (extension granted)
8 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine/provide smooth non porous ceiling over ice machine to protect from pipes hanging from ceiling (Advised owner to move the ice machine to the 1st floor kitchen) Instructed owner to forward cleaning schedule SOP's for the overhead pipes in the lower storage.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Replace worn door gasket-Interior of the coke unit in the basement. (pIC stating unit will be replaced)
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.
reach in units and coke unit/provide accurate internal thermometers to register 41 degrees or below (PIC stating units will be replaced)
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.
3 bay sink/provide proper drain plugs Discussed with the owner to submit SOP's for washing fruits/vegetables in the middle bay of the 3 bay sink
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.
Seal all bare wood shelving in basement (PIC has submitted Cleaning schedule procedures for the overhead pipes.)
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.
Evidence of rodent droppings visible in the basement. Owner to provide a pest report upon re-inspection. Clean/sanitize the affected locations
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Lower storage/repair/replace freeze chest to provide proper food service grade door Block the wall opening leading into the storage room next to the electrical meters
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Ice machine/provide smooth non porous ceiling over ice machine to protect from pipes hanging from ceiling (Advised owner to move the ice machine to the 1st floor kitchen) Instructed owner to forward cleaning schedule SOP's for the overhead pipes in the lower storage.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
chicken salad 45 degrees/ sliced chees 51 degrees/provide proper cold holding temperature of 41 dgerres 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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Replace worn door gasket-Interior of the coke unit in the basement. (pIC stating unit will be replaced)
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.
reach in units and coke unit/provide accurate internal thermometers to register 41 degrees or below (PIC stating units will be replaced)
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
utensils/ clean and sanitize after each use to remove soils clean interior of toaster oven ice machine/clean and sanitize interior of unit to remove possible mold like substance
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.
3 bay sink/provide proper drain plugs Discussed with the owner to submit SOP's for washing fruits/vegetables in the middle bay of the 3 bay sink
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.
Provide smooth nonporous ceiling above all food production areas/sprinkler pipes hanging from ceiling at food production a Seal all bare wood shelving in basement
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.
kitchen handsink/provide employee must wash hands signage
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Lower storage/repair/replace freeze chest to provide proper food service grade door Block the wall opening leading into the storage room next to the electrical meters
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
properly store all wiping cloths in a sanitizing 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
kitchen/store all equipment 6 inches off floor properly store all opened bulk food bins in lower stroage a rea incovered labeled containers/remove cups/provide scoop with handle ice machine/provide smooth non porous ceiling over ice machine to protect from pipes hanging from ceiling (Advised owner to move the ice machine to the 1st floor kitchen)
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
chicken salad 45 degrees/ sliced chees 51 degrees/provide proper cold holding temperature of 41 dgerres 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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
basement/clean and organize entire basement storage area/remove all unnecessary articles kitchen/clean interior/exterior of all cooking equipment/prep table shelving/storage shelving/interior/exterior of all reach in units Kitchen:remove/repair non working refrigeration unit lower level/clean interior/exterior of coke reach in and repair/replace worn door gasket bathroom/clean dust from ceiling vent
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.
reach in units and coke unit/provide accurate internal thermometers to register 41 degrees 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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
utensils/ clean and sanitize after each use to remove soils clean interior of toaster oven ice machine/clean and sanitize interior of unit to remove possible mold like substance
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.
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.
clean all walls to remove food dedris in kitchen provide smooth nonporous ceiling above all food production areas/sprinkler pipes hanging from ceiling at food production area Please provide information on friolator unit/is an exhaust hood needed seal all bare wood shelving in basement
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.
kitchen handsink/provide employee must wash hands signage
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.
lower storage/remove evidence of rodent droppings from all white counter sheliving & behind toilet in employee rest room. provide proper door sweep to rear kitchen door and basement grey door to remove all daylight. Block the wall opening leading into the storage room next to the electrical meters
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
lower storage/repair/replace freeze chest to provide proper food service grade door
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
properly store all wiping cloths in a sanitizing 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
kitchen/store all equipment 6 inches off floor properly store all opened bulk food bins in lower stroage a rea incovered labeled containers/remove cups/provide scoop with handle ice machine/provide smooth non porous ceiling over ice machine to protect from pipes hanging from ceiling
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
chicken salad 45 degrees/ sliced chees 51 degrees/provide proper cold holding temperature of 41 dgerres 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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
basement/clean and organize entire basement storage area/remove all unnecessary articles kitchen/clean interior/exterior of all cooking equipment/prep table shelving/storage shelving/interior/exterior of all reach in units lower level/clean interior/exterior of coke reach in and repair/replace worn door gasket bathroom/clean dust from ceiling vent
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.
reach in units and coke unit/provide accurate internal thermometers to register 41 degrees 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.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
utensils/ clean and sanitize after each use to remove soils clean interior of toaster oven ice machine/clean and sanitize interior of unit to remove possible mold like substance
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.
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.
clean all walls to remove food dedris in kitchen provide smooth nonporous ceiling above all food production areas/sprinkler pipes hanging from ceiling at food production area Please provide information on friolator unit/is an exhaust hood needed seal all bare wood shelving in basement
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.
kitchen handsink/provide employee must wash hands signage
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.
lower storage/remove evidence of rodent droppings from all white counter sheliving provide proper door sweep to rear kitchen door and basement white door to remove all daylight
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
lower storage/repair/replace freeze chest to provide proper food service grade door
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.