Inspection
Jun 24, 2026
10 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Provide a label on all bulk containers and squeeze bottles with the common name of the food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic bowls being used for bulk dispensing of sauces and stored foods inside walk in unit and other utensils stored in stagnant water. Remove and provide handled scoopers for bulk dispensing and ensure all utensils are clean / sanitized on a clean surface
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.
More about equipment or utensil issuesOfficial wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping cloths on prep tables. Remove and maintain wiping cloths in a sanitization solution after each use.
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed chick peas / plaintain and chicken stored in reach in unit at cook line stored between 45F-60F. 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
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Observed no sanitizer setup while in operation of business. Provide and maintain at all times while operating
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
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed heavy grease spills / build up on drain pipes inside fryer. Clean to remove all spills
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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soiled knives stored in knife rack; spills on bulk containers and sauce containers inside walk in cooler; heavy soils inside reach in units along cooking line; food spills on prep tables and pick up area and heavy food splatter inside microwave oven. Thoroughly clean all stated areas and continue with frequency.
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
Observed multiple handsinks blocked with towels and equipment throughout kitchen. Discussed with PIC to remove and ensure handsinks are clear and accessible for handwashing. COS
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
Hand Drying Provision (Pf)
Inspector’s notes
Observed no paper towels in multiple handsinks in kitchen. Discussed with PIC to provide and maintain paper towels in all handsinks at all times. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Controlling Pests (C)
Inspector’s notes
Provide a current pest report for services
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.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, Jun 24, 2026 · Original Source