Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
18 inspections
Inspection
Jul 10, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-301.14-CHandwashing
Official wording
Handwashing Signage (C)
Inspector’s notes
Provide handwashing signage at bar handsink
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 heavy volume of fly activity throughout establishment (kitchen / service area / bar). Instructed PIC to contact pest control for increased services and deep clean all drains and equipment. 7-10-26 Bar and service area is much better and kitchen handful seen wall at prep sink when first entering the kitchen clean to remove
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 10, 2026 · Original Source
Inspection
Jun 25, 2026
Failed (extension granted)
6 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed employees operating and ineffectively handwashing due to handsinks functioning with hot water @ 69F throughout establishment. Instructed to immediately cease operation of food handling
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.
Hot water @ 69f at time of inspection repair. Hot water heaters are running intermittent and not supplying hot water to hand sinks and dish machines to properly wash hands and sanitized dishes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed bar handsink blocked with buckets. Instructed PIC to remove and ensure handsinks are clear and accessible 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 no running water @ handsink next to prep sink. Contact licensed plumber to repair and ensure constant running water at all times
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.
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 heavy volume of fly activity throughout establishment (kitchen / service area / bar). Instructed PIC to contact pest control for increased services and deep clean all drains and equipment
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, Jun 25, 2026 · Original Source
Inspection
Jun 24, 2026
Voluntarily closed
6 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed employees operating and ineffectively handwashing due to handsinks functioning with hot water @ 69F throughout establishment. Instructed to immediately cease operation of food handling
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.
Hot water @ 69f at time of inspection repair. Hot water heaters are running intermittent and not supplying hot water to hand sinks and dish machines to properly wash hands and sanitized dishes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed bar handsink blocked with buckets. Instructed PIC to remove and ensure handsinks are clear and accessible 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 no running water @ handsink next to prep sink. Contact licensed plumber to repair and ensure constant running water at all times
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.
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 heavy volume of fly activity throughout establishment (kitchen / service area / bar). Instructed PIC to contact pest control for increased services and deep clean all drains and equipment
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, Jun 24, 2026 · Original Source
Inspection
Jun 23, 2026
Voluntarily closed
2 recorded violations
majorCode 590.005/5-103.11-PFOther
Official wording
Capacity-Quantity and Availability (Pf)
Inspector’s notes
Hot water @ 69f at time of inspection repair. Hot water heaters are running intermittent and not supplying hot water to hand sinks and dish machines to properly wash hands and sanitized dishes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-304.11-PCleaning and sanitizing
Official wording
System Flushing and Sanitization-Operation and Maintenance (P)
Inspector’s notes
Sump pump in garage area looks to be overflowing have pit pumped out and supply plumbers report to show where water is coming from and how often it is emptied.
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, Jun 23, 2026 · Original Source
Inspection
Apr 9, 2026
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-304.11-PCleaning and sanitizing
Official wording
System Flushing and Sanitization-Operation and Maintenance (P)
Inspector’s notes
Sump pump in garage area looks to be overflowing have pit pumped out and supply plumbers report to show where water is coming from and how often it is emptied.
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, Apr 9, 2026 · Original Source
Inspection
Apr 2, 2026
Failed
1 recorded violation
criticalCode 590.005/5-304.11-PCleaning and sanitizing
Official wording
System Flushing and Sanitization-Operation and Maintenance (P)
Inspector’s notes
Sump pump in garage area looks to be overflowing have pit pumped out and supply plumbers report to show where water is coming from and how often it is emptied.
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, Apr 2, 2026 · Original Source
Inspection
Mar 11, 2026
Passed
2 recorded violations
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
1) Runners of Front deli case with debris clean to remove 2) Doors of 2 door flip top cooler 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Cutting boards scored on both sides Replace
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, Mar 11, 2026 · Original Source
Inspection
Feb 24, 2026
Failed
2 recorded violations
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
1) Runners of Front deli case with debris clean to remove 2) Doors of 2 door flip top cooler 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Cutting boards scored on both sides Replace
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 24, 2026 · Original Source
Inspection
Jul 22, 2025
Passed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth on the sandwich station. Store in a sanitizer
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
Single use containers stored in direct contact with the floor.Discontinue and store 6 inches above 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide correct testing strip for the bar dish machine.
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.
Water leak under the Prep sink.Repair Hot water knob on the hand sink loose.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.
Official record from Boston Inspectional Services Department, Jul 22, 2025 · Original Source
Inspection
Jul 15, 2025
Failed
4 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloth on the sandwich station. Store in a sanitizer
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
Single use containers stored in direct contact with the floor.Discontinue and store 6 inches above 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Provide correct testing strip for the bar dish machine.
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.
Water leak under the Prep sink.Repair Hot water knob on the hand sink loose.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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced tomatoes temped at 46F removed by PIC to be chilled before storing on the line for service. Retrain staff to chill the product below 41F before storing. Cheese stored on ledge of the refrigerator. Discontinue and store in a container to maintain temperature below 41F
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Low temp dish machine at the bar not sanitizing. Provide COS by the PIC by primming the machine.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Hood above the bread oven heavily soiled. Clean with frequency
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
Hand sink the prep area blocked. Provide easy acces to the hand washing area at all times.
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
All the vents in the kitchen soiled. Clean Vent above the ice machine soiled. Clean Floors in the kitchen 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced tomatoes temped at 46F removed by PIC to be chilled before storing on the line for service. Retrain staff to chill the product below 41F before storing. Cheese stored on ledge of the refrigerator. Discontinue and store in a container to maintain temperature below 41F
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Low temp dish machine at the bar not sanitizing. Provide COS by the PIC by primming the machine.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Hood above the bread oven heavily soiled. Clean with frequency
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
Hand sink the prep area blocked. Provide easy acces to the hand washing area at all times.
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
All the vents in the kitchen soiled. Clean Vent above the ice machine soiled. Clean Floors in the kitchen 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.
Official record from Boston Inspectional Services Department, Feb 6, 2025 · Original Source
Inspection
Nov 26, 2024
Passed
10 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths stored on the counter.Remove and store all in use wiping cloths in a sanitizer bucket.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several food items prepared stored under the front counter has no date marking.Provide/Retrain staff to date all the product held more than 24 hrs.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Low tem dish machine at the bar not sanitizing. Monitor PIC corrected on site by primming the sanitizer. tested 50PPM
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
All food refrigerators has a heavily soiled from inside.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.
Remove the unnecessary items from the trash area and clean.
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.
Observed black small flies in the kitchen and bar area. Provide pest report
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping cloths stored on the counter.Remove and store all in use wiping cloths in a sanitizer bucket.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several food items prepared stored under the front counter has no date marking.Provide/Retrain staff to date all the product held more than 24 hrs.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Low tem dish machine at the bar not sanitizing. Monitor PIC corrected on site by primming the sanitizer. tested 50PPM
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
All food refrigerators has a heavily soiled from inside.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.
Remove the unnecessary items from the trash area and clean.
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.
Observed black small flies in the kitchen and bar area. Provide pest report
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, Nov 19, 2024 · Original Source
Inspection
Jul 18, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink observed without proper air gap. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 18, 2024 · Original Source
Inspection
Jul 5, 2024
Failed (extension granted)
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink observed without proper air gap. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 5, 2024 · Original Source
Inspection
Jun 20, 2024
Failed (extension granted)
18 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed multiple baking goods at the counter for self service without any lables. Provide.
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.
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
Clean and santize all dishes and storage cointaners with visible rodent droppings clean and sanitize interior of ice machine clean and sanitize interior and exterior of dish machine clean and sanitize interior and exterior of all refrigeration unit interior and exterior of double dor oven observed soiled sandwich station at the front of the house observed soiled exterior of squeeze bottles observed soiled interior of middle and sanitizer 3 bay comportament sink observed soiled by soiled dishes interior and exterior of microwave observed soiled. Clean and sanitize .
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink observed without proper air gap. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hand sink at the bar observing leaking sanitizer compartment at 3 bay sink observed leaking. 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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean and scrub under all equipments inside the kitchen area to remove heavily soil and debris.
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.
Provide hand wash sign to all the hand sinks in the establishemnt (bar sandwich station kitchen warewashing)
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 multiple mice droppings on top of bulk storage containers and bottle shelving in the kitchen multiple small flies observed througout the kitchen area. Provide crurrent 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.
Provide a conspicious thermomether to all the refrigeration unit missing thermometer.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Sanitizer solution at the low temp dishwasher was empty and not available on site. Repair .PIC to 3bay sink for dishes and bar dishwasher for glass until repair is done.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp kitchen dishwasher unable to provide PH reading of sanitizer concentration. Repair.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all non working equipments and boxes stored in the kitchen area.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed multiple baking goods at the counter for self service without any lables. Provide.
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.
Provide a conspicious thermomether to all the refrigeration unit missing thermometer.
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 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Sanitizer solution at the low temp dishwasher was empty and not available on site. Repair .PIC to 3bay sink for dishes and bar dishwasher for glass until repair is done.
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.
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Inspector’s notes
Low temp kitchen dishwasher unable to provide PH reading of sanitizer concentration. Repair.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean and scrub under all equipments inside the kitchen area to remove heavily soil and debris.
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
Clean and santize all dishes and storage cointaners with visible rodent droppings clean and sanitize interior of ice machine clean and sanitize interior and exterior of dish machine clean and sanitize interior and exterior of all refrigeration unit interior and exterior of double dor oven observed soiled sandwich station at the front of the house observed soiled exterior of squeeze bottles observed soiled interior of middle and sanitizer 3 bay comportament sink observed soiled by soiled dishes interior and exterior of microwave observed soiled. Clean and sanitize .
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink observed without proper air gap. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hand sink at the bar observing leaking sanitizer compartment at 3 bay sink observed leaking. 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.
Provide hand wash sign to all the hand sinks in the establishemnt (bar sandwich station kitchen warewashing)
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 multiple mice droppings on top of bulk storage containers and bottle shelving in the kitchen multiple small flies observed througout the kitchen area. Provide crurrent 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all non working equipments and boxes stored in the kitchen area.
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.