Official record from Boston Inspectional Services Department, Jul 24, 2025 · Original Source
Inspection
Jan 31, 2025
Passed
2 recorded violations
minorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Kitchen main handsink faucet observed not dispensing hot water. Repair Other handsinks observed dispensing hot water.
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.
Official record from Boston Inspectional Services Department, Jan 31, 2025 · Original Source
Inspection
Jan 24, 2025
Failed (extension granted)
24 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff removing rodent droppings with bare hands and proceed to wipe hands on her clothes . Advised staff to wash hands and remove the sweater she use to wipe her hands on. CFPM to retrain staff on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Several squeeze bottles condiment containers at cook line and foods stored in bulks observed without lables. Provide lables when removed from orignal containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic containers used to scoop food from bulk and cooked rice dispensing utensils stored in stagnat water . Discontinue and provide scoop with handle to provide contamination by hands
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes of foods stored in the walkin observed stored on the floor. Elevate/organize walkin
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large quantity of foods stored in the refrigerator and walking unit observed without date marking . Provide made/discard date PIC voluntarily discard foods he was unable to provide a made date.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Self serve house made ice tea observed without proper label. Provide label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Remove all visible soiled from food spills aluminum foil being used to line shelving units in the kitchen .
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.
Hood system observed heavily soiled. Clean to remove Hood sticker expires 1.30.25
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.
Refrigerations unit observed without conspicious thermomether . Provide and maintain.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Surfaces throughout the establishment with heavy encrusted soils and food splashes Areas include but not limited to: All walls in back prep All shelving in back prep and service areas All cabinets including inside doors and handles All refrigeration/ walk in including interiors doors and handles Interior and exterior of microwave. exterior of rice cooker in between equipments knives on racks bbq machine cook line/cook range observed heavily soiled Exteriors of all sinks including the prep sink the 3 back sink and all handsinks. Floors throughout especially below equipment along walls and under warewashing sink with heavy soiled build up.Clean to remove. All areas shall be completely cleaned and a cleaning schedule shall be put into place at the location
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.
Kitchen main handsink faucet observed not dispensing hot water. Repair Other handsinks observed dispensing hot water.
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.
Multiple droppings throughout the kitchen and basement are on top of shelvings under shelving on floors on tops of canned food inside boxes of dry goods around hand sink and on top of rice cooker table. Clean and sanitize all surfaces. PIC to schedule pest control weekly to address and control vermin and to implement a daily cleaning schedule.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Large quantity of single use containers and tomato paste can observed stored throughout the kitchen and basement area. Discontinue ti prevent pest harborage.
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.
Official record from Boston Inspectional Services Department, Jan 24, 2025 · Original Source
Inspection
Jan 23, 2025
Failed
24 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff removing rodent droppings with bare hands and proceed to wipe hands on her clothes . Advised staff to wash hands and remove the sweater she use to wipe her hands on. CFPM to retrain staff on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Several squeeze bottles condiment containers at cook line and foods stored in bulks observed without lables. Provide lables when removed from orignal containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic containers used to scoop food from bulk and cooked rice dispensing utensils stored in stagnat water . Discontinue and provide scoop with handle to provide contamination by hands
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes of foods stored in the walkin observed stored on the floor. Elevate/organize walkin
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Large quantity of foods stored in the refrigerator and walking unit observed without date marking . Provide made/discard date PIC voluntarily discard foods he was unable to provide a made date.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Self serve house made ice tea observed without proper label. Provide label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Remove all visible soiled from food spills aluminum foil being used to line shelving units in the kitchen .
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.
Hood system observed heavily soiled. Clean to remove Hood sticker expires 1.30.25
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.
Refrigerations unit observed without conspicious thermomether . Provide and maintain.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Surfaces throughout the establishment with heavy encrusted soils and food splashes Areas include but not limited to: All walls in back prep All shelving in back prep and service areas All cabinets including inside doors and handles All refrigeration/ walk in including interiors doors and handles Interior and exterior of microwave. exterior of rice cooker in between equipments knives on racks bbq machine cook line/cook range observed heavily soiled Exteriors of all sinks including the prep sink the 3 back sink and all handsinks. Floors throughout especially below equipment along walls and under warewashing sink with heavy soiled build up.Clean to remove. All areas shall be completely cleaned and a cleaning schedule shall be put into place at the location
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.
Kitchen main handsink faucet observed not dispensing hot water. Repair Other handsinks observed dispensing hot water.
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.
Multiple droppings throughout the kitchen and basement are on top of shelvings under shelving on floors on tops of canned food inside boxes of dry goods around hand sink and on top of rice cooker table. Clean and sanitize all surfaces. PIC to schedule pest control weekly to address and control vermin and to implement a daily cleaning schedule.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Large quantity of single use containers and tomato paste can observed stored throughout the kitchen and basement area. Discontinue ti prevent pest harborage.
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.
Official record from Boston Inspectional Services Department, Jan 23, 2025 · Original Source
Inspection
Oct 7, 2024
Passed
22 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff leaving kitchen area and went outside and then inside the kitchen to prepping food without washing hands first. Staff to wash hands whenever they switch task to prevent contamination by hands. Staff was advised to discard the product and wash his hands .
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures and kit for responding to vomiting and diarrheal events on site. Provide .
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces r cold holding cooling methods handwashing and risk factors. Certified Manager must retrain all staff on all violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes of raw chicken and buckets of foods observed stored on the floor inside walking unit. Discontinue/ elevate
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Multiple bags of frozen foods observed stored on the floor inside walkin freezer. Discontinue. (COS)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced boneless spareribs temperature 67F raw shrimp 47 cooked chicken 48F stored in line refrigerator. PIC voluntarily discarded all products and pulled new product from walking unit at 36 thermometer located inside. Products at 36F-38F. Retrain staff to monitor accurate temp. Corrected 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep earlier today and the night before 9.29.24 Provide date marking with made/discard date.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed aluminum foil use to line equipment. Discontinue
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.
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.
Hood vent observed dripping oil on the backsplash and equipment. Clean to remove.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Exterior of rice cooker interior and exterior of multiple refrigeration units observed soiled exterior of numerous storage bins observed heavily soiled cook range observed heavily soiled observed soiled interior of walkin shelves walls ceiling fan. Shelving in kitchen and walking areas observed soioled. interior of all chest refrigerator unit observed with heavy ice build interior and exterior of microwave observed soiled interior and around warewashing sink observed soiled and exterior of condments containers observed soiled. Clean and sanitize to remove.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor under all equipments inside walkins and under warewashing sink with heavy soiled build up.Clean to remove.
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.
Basement ceiling tile observed in poor condition. Repair.
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.
Multiples rodent droppings observed on kitchen shelvings. Clean and sanitize to remove. PIC to email current IPM report from a licensed exterminator @ : inca.prince@boston.gov.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Both kitchen and basement area observed clutter by empty buckets boxes and empty tomato paste can. Clean and organize to remove.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Customer restroom observed heavily soiled. Clean to remove.
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.
Observed staff leaving kitchen area and went outside and then inside the kitchen to prepping food without washing hands first. Staff to wash hands whenever they switch task to prevent contamination by hands. Staff was advised to discard the product and wash his hands .
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures and kit for responding to vomiting and diarrheal events on site. Provide .
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.
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces r cold holding cooling methods handwashing and risk factors. Certified Manager must retrain all staff on all violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple boxes of raw chicken and buckets of foods observed stored on the floor inside walking unit. Discontinue/ elevate
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Multiple bags of frozen foods observed stored on the floor inside walkin freezer. Discontinue. (COS)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Diced boneless spareribs temperature 67F raw shrimp 47 cooked chicken 48F stored in line refrigerator. PIC voluntarily discarded all products and pulled new product from walking unit at 36 thermometer located inside. Products at 36F-38F. Retrain staff to monitor accurate temp. Corrected 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep earlier today and the night before 9.29.24 Provide date marking with made/discard date.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed aluminum foil use to line equipment. Discontinue
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.
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.
Hood vent observed dripping oil on the backsplash and equipment. Clean to remove.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Exterior of rice cooker interior and exterior of multiple refrigeration units observed soiled exterior of numerous storage bins observed heavily soiled cook range observed heavily soiled observed soiled interior of walkin shelves walls ceiling fan. Shelving in kitchen and walking areas observed soioled. interior of all chest refrigerator unit observed with heavy ice build interior and exterior of microwave observed soiled interior and around warewashing sink observed soiled and exterior of condments containers observed soiled. Clean and sanitize to remove.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor under all equipments inside walkins and under warewashing sink with heavy soiled build up.Clean to remove.
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.
Basement ceiling tile observed in poor condition. Repair.
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.
Multiples rodent droppings observed on kitchen shelvings. Clean and sanitize to remove. PIC to email current IPM report from a licensed exterminator @ : inca.prince@boston.gov.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Both kitchen and basement area observed clutter by empty buckets boxes and empty tomato paste can. Clean and organize to remove.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
Customer restroom observed heavily soiled. Clean to remove.
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.
Official record from Boston Inspectional Services Department, Sep 30, 2024 · Original Source
Inspection
May 13, 2024
Passed
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple rodent dropping observed downsrairs in the basment area. Email current IPM report from a licensed exterminator.
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.
Official record from Boston Inspectional Services Department, May 13, 2024 · Original Source
Inspection
May 6, 2024
Failed (extension granted)
28 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Observed staff switching task without washing hands. No evidence of employees washing hands. Sinks dry blocked with equipment some without soap / paper towels. Corrected (COS) during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events on site. Provide
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.
CFPM unable to demonstrate proper cleaning of equipment illness policy unknown not monitoring cleaning warewashing cold holding. CFPM to retrain all staff on all violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic containers used to scoop food from bulk and cooked rice dispensing utensils stored in stagnat water . Discontinue and provide scoop with handle.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple buckets food and bags of frozen meat observed stored on the floor inside the walkin unit. Discontinue
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Multiple containers of food held for more than 24hours observed without date marking . Provide. Per PIC food was prep the night before and 3 hours prior today 5.3.24.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Self serve ice tea observed without proper label. Provide label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed employee handling RTE food without gloves. Advised staff to discard the food and to wash hands. Tong was used to dispense the food.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Remove all visibly soiled aluminum foil being used to line shelving units in the kitchen .
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.
All refrigerations unit observed without conspicious thermomether . Provide and maintain.
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.
Hood system observed heavily soiled and dripping oil. Clean to remove.
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.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of walkin shelves walls and exterior of all bulk storage Clean all equipment to remove. . Clean and sanitize.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Staff observed prep sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided. Instructed CFPM to use prep sink upstairs that meets the code and regulation.
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.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor under all equipments and under warewashing sink with heavy soiled build up.Clean to remove.
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.
All 3 handsinks on premises observed blocked boxes and bags of paper goods. Discontinue
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.
Multiple rodent dropping observed downsrairs in the basment area. Email current IPM report from a licensed exterminator.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
All handsink observed soiled restroom observed soiled and oderous. Clean and sanitze.
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.
Observed staff switching task without washing hands. No evidence of employees washing hands. Sinks dry blocked with equipment some without soap / paper towels. Corrected (COS) during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures for responding to vomiting and diarrheal events on site. Provide
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.
CFPM unable to demonstrate proper cleaning of equipment illness policy unknown not monitoring cleaning warewashing cold holding. CFPM to retrain all staff on all violations noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic containers used to scoop food from bulk and cooked rice dispensing utensils stored in stagnat water . Discontinue and provide scoop with handle.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple buckets food and bags of frozen meat observed stored on the floor inside the walkin unit. Discontinue
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Inspector’s notes
Multiple containers of food held for more than 24hours observed without date marking . Provide. Per PIC food was prep the night before and 3 hours prior today 5.3.24.
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.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Self serve ice tea observed without proper label. Provide label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed employee handling RTE food without gloves. Advised staff to discard the food and to wash hands. Tong was used to dispense the food.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Remove all visibly soiled aluminum foil being used to line shelving units in the kitchen .
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.
All refrigerations unit observed without conspicious thermomether . Provide and maintain.
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.
Hood system observed heavily soiled and dripping oil. Clean to remove.
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.
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Clean interior / exterior of door to BBQ oven to remove carbon build up and red visible spills clean interior / exterior of house refrigerator unit of food soils. Grease build up in interior fryer cabinet. Fryer basket with crusted food sides of cookline equipment with heavy soils. Interior of walkin shelves walls ceiling fan. Shelving in kitchen areas soiled. Interior of all chest refrigerator unit observed with heavy ice build up and food spills interior and exterior of microwave exterior of all bulk storage exterior of all buckets used as food storage Clean all equipment to remove. . Clean and sanitize.
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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Staff observed prep sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided. Instructed CFPM to use prep sink upstairs that meets the code and regulation.
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.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed floor under all equipments and under warewashing sink with heavy soiled build up.Clean to remove.
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.
All 3 handsinks on premises observed blocked boxes and bags of paper goods. Discontinue
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.
Multiple rodent dropping observed downsrairs in the basment area. Email current IPM report from a licensed exterminator.
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official wording
Cleaning of Plumbing Fixtures (C)
Inspector’s notes
All handsink observed soiled restroom observed soiled and oderous. Clean and sanitze.
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.