Inspection
May 21, 2026
7 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with the person in charge the procedures and V&D kit could not be found during the inspection; provide written vomit and diarrhea clean up procedures.
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
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In a reach-in cold holding unit in the main prep area observed raw shell eggs stored directly above RTE foods; after the observation the person in charge directed staff to move the raw shell eggs to the bottom shelf of the cold holding unit; store raw proteins below RTE foods and by their minimum safe cooking temperatures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
On the digital menu in the restaurant mark the foods with an * that can be served raw or undercooked. The person in charge was able to contact someone and the digital menus were updated while the health inspector was on site.
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
Multiple cold holding units observed missing internal thermometers; provide internal thermometers in all cold holding units in conspicuous 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
The locations uses a high temperature warewashing machine but no irreversible thermometer could be presented during the inspection; 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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Quats at 0ppm at red saniitzer buckets had been poured from the auto-mixer two hours or less per the person in charge. Root cause appears to be that staff are using only hot water at the mixer and temperature of solution coming is 123F and is too hot. Retrain staff to mix solution at lower temperature per manafacturer instructions and sanitizer PPM should be at required PPM per chemical manafacturer.
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.
More about chemicals stored or used unsafelyOfficial wording
No wording provided in the official record.
Inspector’s notes
Post site cleanliness license Provide at least one person on staff trained in the choke saver technique
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, May 21, 2026 · Original Source