Inspection
May 7, 2026
4 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Food items inside the flip top Eggs 51F Cornbeef- 60F. Ensure staff is not over filling the containers and are taking food tempertures. PIC removed both items and placed them back into the walk in refrigeration unit to bring the temperature down.
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
Rinsing Procedures (C)
Inspector’s notes
Observed soiled pots and pans being stored inside the 3 bay sink. Ensure staff is not storing soiled pots and pans in all the bays. 3 bay is used for wash rinse and sanitizing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Backflow Prevention (P)
Inspector’s notes
No air gap under the prep sink in the basement. Please contact licensed plumber pull permit at 1010 Mass Ave and the plumbing inspector must sign off on the work done before health can approve.
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.
More about water, plumbing, or sewage problemsOfficial wording
Walls and Ceilings Attachments (C)
Inspector’s notes
Observed soiled walls behind the 3 bay sink. Clean walls to remove soil.
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, May 7, 2026 · Original Source