Inspection
Jun 4, 2026
6 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple food handlers handling and preparing foods without effective hair restraints; provide effective hair restraints for all food handlers corrected on site after the observation.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
There is no prep sink at the establishment and the staff use a three compartment sink attached to a grease interceptor; have a licensed plumber inspect the establishment and provide a plumber's report regarding the installation of a prep sink.
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
(B) Cooling Methods (C)
Inspector’s notes
Observed cooked chicken in cold holding unit at 109F in a deep hotel pan that per the person in charge had been cooked at noon; discussed proper cooling methods with the staff and the person in charge voluntarily discarded 2 pounds of chicken breast tenders.
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
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
All cold holding units lack internal thermometers; provide internal thermometers in all cold holding units.
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
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
The interior of the deep fat fryer cabinet is heavily soiled with grease; clean and sanitize of grease.
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
Outer Openings Protected (C)
Inspector’s notes
The front entrance of the restaurant was propped open during the inspection; outer doors should be closed to prevent pest entry.
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, Jun 4, 2026 · Original Source