Inspection
Aug 26, 2026
9 recorded violations
Official wording
When to Wash (P)
Inspector’s notes
During the inspection I did not observe staff washing hands between tasks when returning to the food prep area and before handling or preparing food or before washing dishes in the basement after handling soiled dishes; retrain staff to wash hands at the proper times.
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
In the basement observed a cambro full of commercially prepared olives kept at room temperature since the morning per the person in charge; opened containers of olives should be stored at or below 41F the person in charge voluntarily discarded the olives and denatured them witnessed by the health inspector.
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
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
At the high temperature warewashing machine in the basement using the irreversible thermometer the temperature after three attempts did not pass 136F and the rinse gauge was not working properly; repair or replace the high temperature warewashing machine so that the gauge works properly and it sanitizes at required water temperature. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
At the chemical warewashing machine at the bar tested 0ppm for chlorine after multiple attemps and after swapping the sanitzer bottle; repair or replace the chemical warewashing machine so that it sanitizes at the recommended ppm. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed spatulas with damage to their food contact surfaces in the basement and an ice bucket with missing material around the edge; repair or replace the damaged equipment; the person in charge discarded the damaged spatulas after the observation.
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
Cutting Surfaces (C)
Inspector’s notes
In the basement observed multiple in use cutting boards heavily scored; repair or replace the cutting boards.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Sinks Installation (Pf)
Inspector’s notes
Observed handwashing sinks in the restrooms and in the basement not reaching 100F water multipile minutes of running the hot water maximum temperature reached was 80F; the handwashing sink at the cookline reached 108F and the hot water at the three compartment sink reached 120F so there is hot water on the premise; have a technician repair the handwashing sinks so that all produce hot water at least 100F.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
At the main cookline handwashig sink observed staff filling containers of water at the other handwashing sink on the first floor the handwashing sink basin is blocked by a strainer and access to that handwashing sink is blocked by a moveable dolly stacked with drinking cup holders; handwashing sinks should only be used for hand washing and handwashing sinks should be accessible at all times. This is a repeat violation.
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
Backflow Prevention (P)
Inspector’s notes
At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Aug 26, 2026 · Original Source