Inspection
Mar 6, 2025
4 recorded violations
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods inside upright refrigerated unit. Discussed with PIC to ensure raw foods are always stored below and/or seperate from ready to eat foods. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed pasta stored in refrigerated unit @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Sponges Use Limitation (C)
Inspector’s notes
Observed sponges being used for warewashing. Discussed with PIC to discontinue the usage of sponges. PIC discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Observed no food thermometers on site for proper temping of foods. Discussed with PIC to provide and maintain on site and available at all times for adequate temping of food items
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, Mar 6, 2025 · Original Source