Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
11 inspections
Inspection
Apr 9, 2026
Passed
3 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
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.
Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide a poster for allergen awareness in the back of house for employees Provide at least one employee who is trained in choke saver technique
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 9, 2026 · Original Source
Inspection
Apr 2, 2026
Failed (extension granted)
24 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed multiple employees not follow proper handwashing technique using soap on dry hands and then rubbing their hands under running water for less than five seconds; retrain staff on proper handwashing technique.
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.
Observed employees drinking in the back of house area touching their faces and clothes and blowing their nose then proceeding to touch food contact surfaces; retrain staff on proper hand washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee wash their hands in a prep or dishwashing sink directly next to a working hand sink; retrain staff to only wash hands in hand sinks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed multiple employees and food handlers drinking in food preperation areas; provide a designated area where employees can eat and drink without contaminating foods and food contact surfaces.
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers including employees who are handling chips and salsa.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
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.
Upon interviewing the person in charge who is a certified food protection manager they were unable to answer questions about the correct temperatures for hot holding cold holding reheating how to properly cool foods could not answer questions about illness policy and was not taking active managerial control of observed violations and the health inspector had to direct corrective actions of observed violations; provide a person in charge who knowledgeable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the walkin refrigerator observed raw shell eggs stored directly above beef and ready-to-eat sauces and vegetables / in the chef drawers below the grill observed raw ribeye steaks stored directly above cooked pork; store raw proteins below ready-to-eat foods and by their cooking hierarchy. After the observeation the health inspector instructed the person in charge to fix the hierarchy issues and observed the corrective action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a single-use plastic drinking cup used to scoop ice stored inside the basin touching ice; utensils used to scoop foods from bulk must have handles to prevent contamination by hands.
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.
Per a discussion with the person in charge they stated that produce and raw proteins including chicken is washed in the three compartment sinks and there are no written procedures or variances for this practice; cease using three compartment sinks to wash produce and proteins and use an approved 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In the steam well observed cooked chicken carnitas at 90F / in the hot holding device in the customer area observed cheese sauce and tomato based salsas at 70F; per the person in charge the cheeses and salsas had been put into the hot holding device at 10:00am and the proteins in the hot wells had been placed there at around 11:00am; the health inspector had the person in charge direct staff to rapidly reheat the foods to 165F using the flat top grill then place the foods into hot holding. Hold TCS foods at 135F and above. Foods after reaheating: salsa 200F steak 165F
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Per a conversation with the person in charge the rib eye for the tacos can be requested by customers to be served undercooked but there is no reminder on the menu item; provide an asterix on all menu items that can be served undercooked or raw.
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.
Observed a food handler preparing raw tomatoes with bare hands that per the person in charge was going to be used for pico de gallo and not cooked; ensure that food handlers are washing their hands and wearing gloves when handling ready-to-eat foods.
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.
There are multiple cold holding units without internal thermometers; provide internal thermometers for 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.
Only an IR thermometer was able to be presented during the inspection when asked to provide a food thermometer; provide a thin stemmed thermometer suitable to test hot and cold foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Observed an employee handling untensils by their food contact surfaces with bare hands; ensure that employees wash their hands and use gloves when handling sanitized tableware.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee filling a squeeze bottle at a hand sink observed an employee dumping the contents of a chemical spray bottle into a hand sink; retrain staff to use hand sinks for hand washing only.
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.
In the bathroom there is no handwashing signage; provide signage in the restroom.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
In the electrical closet observed a deceased mouse on a snap trap but did not observe pest activity anywhere in the establishment; check traps with more frequency to remove trapped or deceased pests.
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.
Observed a chemical spray bottle with a blue liquid inside stored with the sprayer hanging directly over ice that per the person in charge is used for drinks posing a contamination risk; do not store chemicals above or near foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide a poster for allergen awareness in the back of house for employees Provide at least one employee who is trained in choke saver technique
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 2, 2026 · Original Source
Inspection
Apr 1, 2026
Failed
24 recorded violations
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official wording
Cleaning Procedure (P)
Inspector’s notes
Observed multiple employees not follow proper handwashing technique using soap on dry hands and then rubbing their hands under running water for less than five seconds; retrain staff on proper handwashing technique.
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.
Observed employees drinking in the back of house area touching their faces and clothes and blowing their nose then proceeding to touch food contact surfaces; retrain staff on proper hand washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed an employee wash their hands in a prep or dishwashing sink directly next to a working hand sink; retrain staff to only wash hands in hand sinks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Observed multiple employees and food handlers drinking in food preperation areas; provide a designated area where employees can eat and drink without contaminating foods and food contact surfaces.
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.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers including employees who are handling chips and salsa.
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per discussion with the person in charge the location has no written procedures to address a vomit and diarrhea event; provide.
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.
Upon interviewing the person in charge who is a certified food protection manager they were unable to answer questions about the correct temperatures for hot holding cold holding reheating how to properly cool foods could not answer questions about illness policy and was not taking active managerial control of observed violations and the health inspector had to direct corrective actions of observed violations; provide a person in charge who knowledgeable about food safety illness policy sanitization and that can take active managerial control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the walkin refrigerator observed raw shell eggs stored directly above beef and ready-to-eat sauces and vegetables / in the chef drawers below the grill observed raw ribeye steaks stored directly above cooked pork; store raw proteins below ready-to-eat foods and by their cooking hierarchy. After the observeation the health inspector instructed the person in charge to fix the hierarchy issues and observed the corrective action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed a single-use plastic drinking cup used to scoop ice stored inside the basin touching ice; utensils used to scoop foods from bulk must have handles to prevent contamination by hands.
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.
Per a discussion with the person in charge they stated that produce and raw proteins including chicken is washed in the three compartment sinks and there are no written procedures or variances for this practice; cease using three compartment sinks to wash produce and proteins and use an approved 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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In the steam well observed cooked chicken carnitas at 90F / in the hot holding device in the customer area observed cheese sauce and tomato based salsas at 70F; per the person in charge the cheeses and salsas had been put into the hot holding device at 10:00am and the proteins in the hot wells had been placed there at around 11:00am; the health inspector had the person in charge direct staff to rapidly reheat the foods to 165F using the flat top grill then place the foods into hot holding. Hold TCS foods at 135F and above. Foods after reaheating: salsa 200F steak 165F
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Per a conversation with the person in charge the rib eye for the tacos can be requested by customers to be served undercooked but there is no reminder on the menu item; provide an asterix on all menu items that can be served undercooked or raw.
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.
Observed a food handler preparing raw tomatoes with bare hands that per the person in charge was going to be used for pico de gallo and not cooked; ensure that food handlers are washing their hands and wearing gloves when handling ready-to-eat foods.
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.
There are multiple cold holding units without internal thermometers; provide internal thermometers for 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.
Only an IR thermometer was able to be presented during the inspection when asked to provide a food thermometer; provide a thin stemmed thermometer suitable to test hot and cold foods.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Per the person in charge the warewashing machine is set up to sanitize using heat but could not provide an irreversible thermometer; provide an irreversible thermometer for the high temperature warewashing machine.
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.
Kitchenware and Tableware-Preventing Contamination (C)
Inspector’s notes
Observed an employee handling untensils by their food contact surfaces with bare hands; ensure that employees wash their hands and use gloves when handling sanitized tableware.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed an employee filling a squeeze bottle at a hand sink observed an employee dumping the contents of a chemical spray bottle into a hand sink; retrain staff to use hand sinks for hand washing only.
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.
In the bathroom there is no handwashing signage; provide signage in the restroom.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
In the electrical closet observed a deceased mouse on a snap trap but did not observe pest activity anywhere in the establishment; check traps with more frequency to remove trapped or deceased pests.
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.
Observed a chemical spray bottle with a blue liquid inside stored with the sprayer hanging directly over ice that per the person in charge is used for drinks posing a contamination risk; do not store chemicals above or near foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage visible to customers stating "A copy of the most recent health inspection is available to view upon request." Provide a poster for allergen awareness in the back of house for employees Provide at least one employee who is trained in choke saver technique
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 1, 2026 · Original Source
Inspection
Aug 29, 2025
Passed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair restraint. Provide hats or hairnets for all food handlers. Corrected on site.
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.
Multiple foods in steam table at 100F- beef chicken pork. Reheated to 170-177F. All food reheated for hot holding must be heated to 165F prior to placing into hot holding. Steam tables are for hot holding not reheating.
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.
Refried beans cooked previous day in refrigeratot at 55F. Discarded by PIC. Other foods in refrigerator at 41F. Spread out thick foods to cool completely to 70F in two hours and then down to 41F within four more hours.
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.
Cooked chorizo in refrigerator in covered plastic container at 115F. Cooked in past hour. Spread out on tray and returned to refrigeration. Cool foods completely to 41F prior to covering.
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.
Official record from Boston Inspectional Services Department, Aug 29, 2025 · Original Source
Inspection
Aug 21, 2025
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair restraint. Provide hats or hairnets for all food handlers. Corrected on site.
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.
Multiple foods in steam table at 100F- beef chicken pork. Reheated to 170-177F. All food reheated for hot holding must be heated to 165F prior to placing into hot holding. Steam tables are for hot holding not reheating.
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.
Refried beans cooked previous day in refrigeratot at 55F. Discarded by PIC. Other foods in refrigerator at 41F. Spread out thick foods to cool completely to 70F in two hours and then down to 41F within four more hours.
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.
Cooked chorizo in refrigerator in covered plastic container at 115F. Cooked in past hour. Spread out on tray and returned to refrigeration. Cool foods completely to 41F prior to covering.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters. Store wiping cloths in sanitizing solution to prevent contamination.
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.
Beef for hot holding in steam table at 120F. Reheated to 170F. Ensure all foods for hot holding are reheated to 165F before placing into hot holding.
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.
Blocks of raw tuna thawed in reduced oxygen packaging. Pierce or remove packaging prior to thawing.
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.
Cooked sauce in plastic containers with lids at 130F. Cooked rice in plastic container covered at 150F. Cooked beef in covered pans at 85F- cooked in past hour. Uncover cooked foods spread out in metal pans for rapid cooling. Sauce cooled to 100F in 15 minutes.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil on drain under 3 compartment sink. Discard foil. Use materials that are cleanable and durable.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor drain under hand sink at cook line with grease. Clean to avoid attracting pests.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters. Store wiping cloths in sanitizing solution to prevent contamination.
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.
Beef for hot holding in steam table at 120F. Reheated to 170F. Ensure all foods for hot holding are reheated to 165F before placing into hot holding.
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.
Blocks of raw tuna thawed in reduced oxygen packaging. Pierce or remove packaging prior to thawing.
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.
Cooked sauce in plastic containers with lids at 130F. Cooked rice in plastic container covered at 150F. Cooked beef in covered pans at 85F- cooked in past hour. Uncover cooked foods spread out in metal pans for rapid cooling. Sauce cooled to 100F in 15 minutes.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Aluminum foil on drain under 3 compartment sink. Discard foil. Use materials that are cleanable and durable.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floor drain under hand sink at cook line with grease. Clean to avoid attracting pests.
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.
Carnitas in steam table at 118F for 1 hour. Rehaeted to 180F. Reheat foods for hot holding to 165F before placing into hot holding.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Pickled onions in refrigerator without date marking. Date all prepped foods held overnight.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No thermal strips or irreversible thermometer for monitoring final rinse temperature. Provide either strips or thermometer
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.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory on menu does not indicate items served raw or under cooked (cviche). Update menu to indicate which items are raw or under cooked.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard lining shelf in dry storage. Discard carboard. Use materials that are cleanable durable and non-absorbent.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips on site for testing chemical sanitizer concentration. Provide strips
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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Dish machine out of detergent. Ensure dish machine ahs detergent at all times. Corrected on site.
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.
Carnitas in steam table at 118F for 1 hour. Rehaeted to 180F. Reheat foods for hot holding to 165F before placing into hot holding.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Pickled onions in refrigerator without date marking. Date all prepped foods held overnight.
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Consumer advisory on menu does not indicate items served raw or under cooked (cviche). Update menu to indicate which items are raw or under cooked.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soiled cardboard lining shelf in dry storage. Discard carboard. Use materials that are cleanable durable and non-absorbent.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No thermal strips or irreversible thermometer for monitoring final rinse temperature. Provide either strips or thermometer
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer test strips on site for testing chemical sanitizer concentration. Provide strips
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.
majorCode 590.004/4-501.17-PFCleaning and sanitizing
Official wording
Warewashing Equipment Cleaning Agents (Pf)
Inspector’s notes
Dish machine out of detergent. Ensure dish machine ahs detergent at all times. Corrected on site.
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.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.