Inspection
Sep 1, 2026
11 recorded violations
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
Ensure the PIC on site is familiar with food safety including the final cooking temoeratures of poutlry - sanitizer ppm - and general sanitation
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up properly -fill the WASH basin of the three bay sink to the appropriote height and use that as a measuring line for your sanitizer - fill spray bottles with this sanitizer and use to clean all the counters and food contact surfaces as discussed
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
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Keep all foods elevated off the floors during storage at least six inches
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.
More about food not protected from contaminationOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Several raw / seasoned chicken tenders are stored on half sheet pans and placed on the racks underneath the oven [ not being kept under refrigeration ] discontinue these practices and maintain at 41F and / or under while waiting to be cooked i[nternal temperature was over 52F ]
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
Replace missing chlorine test strips
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean all wooden shelving units throughout the entire facility - clean inside / outside of all equipment -- juice machiness and all table top equipment from visible soils
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Remove the storage bowl and loose debris in the designated hand sinks - Maintain clean during sll hours of operation - maintain clutter free so staff can wash their hands properly- remove the broken automated soap dispensers mounter on the wall above the hand sinks where needed
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.
More about handwashing problemsOfficial wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Clean floors throughout the entire facility from all visible food spills stains and soils
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wall and Ceiling Coverings and Coatings (C)
Inspector’s notes
Clean all wooden shelves attached to the walls in the kitchen from alol visible soils
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 wording
Handwashing Signage (C)
Inspector’s notes
Ensure all the designated hand sinks are clearly identified as such " Hand Washing Only "
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.
More about handwashing problemsOfficial wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Remove all the clutter and loose debris on the hide a way shelf to the left of the front couynter - clean and maintain with items affiliated for business with the facility
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, Sep 1, 2026 · Original Source