Inspection
Sep 17, 2026
2 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No vomiting and diarrheal cleanup kit on site/ Provide ( Procedure handout provided via email at the time of inspection visit)
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
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Freezer unit observed out of order at the time of inspection visit and not in use/ Repair or replace
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 record from Boston Inspectional Services Department, Sep 17, 2026 · Original Source