Inspection
Feb 4, 2026
4 recorded violations
Official wording
(B) Cooling Methods (C)
Inspector’s notes
Cooked noodles observed tightly wrapped in bags before product has completly cooled. Spread product out to ensure proper air flow.
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
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze bottles observed without labels. Provide.
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
Cooked noodles tightly wrapped in refrigeration unit at 65F. Hold cold items 41F or below.
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
Common Name-Working Containers (Pf)
Inspector’s notes
Chemical spray bottle observed without label. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 4, 2026 · Original Source