Inspection
Sep 17, 2026
7 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Priority violations noted on the inspection report- Review procedures with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Two types of Kale salad in the lift top service refrigeration unit at 60F-62F. Per the PIC the product was just prepared. Ensure products are at 41F or below before placing in service refrigeration units. Product was removed and placed in the blast chiller at the location. Review with all staff
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked plaintains in hot holding unit at 128F. All other products except for the plaintains were covered and had a temperature above 135F. Product was reheated to above 165F and covered at the time of the 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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer available at the time of the inspection for the high temperature dishwasher located at the front service counter- Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwash sink located in the warewashing area blocked by a large covered mixer that is stored on the floor in front of the sink- Move mixer to ensure the handwashing sink is accessible 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.
More about handwashing problemsOfficial wording
Controlling Pests (Pf)
Inspector’s notes
Numerous small black flies noted in the area where the soiled wiping cloths are held to be picked up for laundering. Provide an updated detailed pest control report and implement measures as recommended by them to remove pest activity
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.
More about signs of rodents or insectsOfficial wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles missing in back utility room- Replace
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Sep 17, 2026 · Original Source