Inspection
Mar 17, 2026
6 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The person in charge was unable to name the five reportable symptoms and the six reportable illnesses they were unable to identify if their warewashing machine was a high heat or chemical sanitizing machine and could not demonstrate how to test their quats sanitizer at the three compartment sink because they were not able to determine what kind of test strips they had on site they were all pH test strips and no cholrine or quats test strips were on site. Provide a person in charge who is knowlegable about food safety illness policy and sanitization.
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
At the large open air cold holding unit observed seaweed salad at 60F and salmon onigiri at 60F the external thermometer read 53F and the internal analog thermometer read 54F; at the taller open air cooler observed bubble tea at 60F and orange juice at 70F. The person in charge voluntarily discarded all the foods as they had been placed in the open air coolers at or around 10:00am today. Have a repair person service the open air coolers so that they hold TCS foods at or 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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
At the tall open air cooler there is no external temperature measuring device; provide temperature measuring devices in conspicious locations.
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
At the warewashing machine the data plate indicates that the final rinse temperature is 180F and is using heat to sanitize but the location lacks an irreversible thermometer to test the maximum temperature; provide an irreversible thermometer to test the warewashing machine.
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
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
The location uses quats sanitzer at the three compartment sink and at the red sanitizer buckets but were not able to produce a quats testing device; provide. The health inspector left their quats test strips with the establishment so they can test their sanitizer until they can provide their own.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
No wording provided in the official record.
Inspector’s notes
Provide signage stating "A copy of the most recent health inspection is available upon request to view." visible to customers.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 17, 2026 · Original Source