Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
16 inspections
Inspection
May 26, 2026
Passed
2 recorded violations
minorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
basement storage area and under exhausthood.
In plain English
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.
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.
Official record from Boston Inspectional Services Department, May 26, 2026 · Original Source
Inspection
May 12, 2026
Failed (extension granted)
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff behind service counter handling food with no hair restraint provide.
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Discontinue the use of cardboard box as liner and provide commercial food service grade shelving liner.
In plain English
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for quarts sanitizer 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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides inbetween of cooking line equipment to remove visible soil.
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.
Toilet seat missing inside staff restroom replace No toilet paper holder provide.
In plain English
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.
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.
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.
Official record from Boston Inspectional Services Department, May 12, 2026 · Original Source
Inspection
May 5, 2026
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff behind service counter handling food with no hair restraint provide.
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.
Characteristics-Materials for Construction and Repair (P)
Inspector’s notes
Discontinue the use of cardboard box as liner and provide commercial food service grade shelving liner.
In plain English
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit for quarts sanitizer 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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Clean sides inbetween of cooking line equipment to remove visible soil.
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.
Toilet seat missing inside staff restroom replace No toilet paper holder provide.
In plain English
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.
Replace defective light bulb inside walk in freezer at basement storage area and under exhausthood.
In plain English
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.
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.
The hot water faucet at the hand sink behind the line is broken. Contact licensed plumber to repair faucet.
In plain English
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.
Official record from Boston Inspectional Services Department, Aug 6, 2025 · Original Source
Inspection
Jul 30, 2025
Failed (extension granted)
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping clothes being stored on the counter. Provide proper storage of wiping clothes inside a bucket with sanitizer.
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
Observed grease on the back splash behind the stove and grease on the hood filters. Clean to remove 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.
No hot water at the hand sink. Contact licensed plumber to repair hot water at the hand sink and provide an invoice.
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.
The hot water faucet at the hand sink behind the line is broken. Contact licensed plumber to repair faucet.
In plain English
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.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired in June. Contact licensed hood company to inspect and update hood sticker.
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.
Official record from Boston Inspectional Services Department, Jul 30, 2025 · Original Source
Inspection
Jul 23, 2025
Failed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed wiping clothes being stored on the counter. Provide proper storage of wiping clothes inside a bucket with sanitizer.
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
Observed grease on the back splash behind the stove and grease on the hood filters. Clean to remove 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.
No hot water at the hand sink. Contact licensed plumber to repair hot water at the hand sink and provide an invoice.
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.
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired in June. Contact licensed hood company to inspect and update hood sticker.
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.
Official record from Boston Inspectional Services Department, Jul 23, 2025 · Original Source
Inspection
Feb 3, 2025
Passed
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Owner purchased cambro containters to transport hot and cold foods. An email was sent over to the owner stating what is needed on the SOP document. Please email a SOP for transporting hot and cold foods prior to Monday's re inspection.
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, Feb 3, 2025 · Original Source
Inspection
Jan 31, 2025
Failed (extension granted)
1 recorded violation
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Owner purchased cambro containters to transport hot and cold foods. An email was sent over to the owner stating what is needed on the SOP document. Please email a SOP for transporting hot and cold foods prior to Monday's re inspection.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
PIC stated that they prep and make food at this location and then they deliver the food to the Dorchester and Dedham location. Please provide spec sheets on all equipment used for transporting food to other store locations. Equipment must be commerical grade NSF approved or equivalent to. Please provide a SOP for transporting 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available on site. Provide test kit.
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.
Official record from Boston Inspectional Services Department, Jan 28, 2025 · Original Source
Inspection
Jan 24, 2025
Failed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
PIC stated that they prep and make food at this location and then they deliver the food to the Dorchester and Dedham location. Please provide spec sheets on all equipment used for transporting food to other store locations. Equipment must be commerical grade NSF approved or equivalent to. Please provide a SOP for transporting 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit available on site. Provide test kit.
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.
Official record from Boston Inspectional Services Department, Jan 24, 2025 · Original Source
Inspection
Jul 23, 2024
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometers inside the 2 drawer and 2 door refrigeration unit. Provide thermometers to be placed inside all refrigeration units even if the unit has one on the outside. Refrigeration units 41F.
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 test kit available at the 3 bay sink. Provide test kit.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils inside the hand wash sink behind the line. Ensure that staff is trained properly on where to store soiled utensils.
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.
Dish machine is not working. Spoke to the owner and she stated they are no longer using the dish washer. Please remove dish machine or repair.
In plain English
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.
Official record from Boston Inspectional Services Department, Jul 23, 2024 · Original Source
Inspection
Jul 16, 2024
Failed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometers inside the 2 drawer and 2 door refrigeration unit. Provide thermometers to be placed inside all refrigeration units even if the unit has one on the outside. Refrigeration units 41F.
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 test kit available at the 3 bay sink. Provide test kit.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed utensils inside the hand wash sink behind the line. Ensure that staff is trained properly on where to store soiled utensils.
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.
Dish machine is not working. Spoke to the owner and she stated they are no longer using the dish washer. Please remove dish machine or repair.
In plain English
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.
Official record from Boston Inspectional Services Department, Jul 16, 2024 · Original Source
Inspection
Mar 26, 2024
Passed
5 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures or supplies for vomit/diarrhea clean up. Provide complete vomit and diarrhea clean up kit. Emailed PIC list of supplies and instructions. 3/22/24- Owner sent me an email proof of purchase for a vomit & diarrhea kit.
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 590.004/4-204.118-CCleaning and sanitizing
Official wording
Warewashing Machines Flow Pressure Device (C)
Inspector’s notes
High temp dishmachine registering after a few cycles between 126- 146 for wash and between 154-163 for rinse. Contact company to fix machine. Ensure unit operates at 150F wash and 180F rinse. Discontinue using dish machine and use 3 bay sink. 3/22/24- Spoke to the owner and the plumber. The plumber came out to fix the dishmachine and he stated that the parts are on order. Discontinue using the dishmachine and use the 3 bay sink. All paper good service.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Missing one drain plug in the 3 bay sink. Provide a drain plug. 3/22/24- PIC sent me an email today proof of purchase for a drain plug.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips. 3/22/24- PIC sent me an email today with proof of purchased for an irreversible 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.
Official record from Boston Inspectional Services Department, Mar 26, 2024 · Original Source
Inspection
Mar 22, 2024
Failed (extension granted)
9 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures or supplies for vomit/diarrhea clean up. Provide complete vomit and diarrhea clean up kit. Emailed PIC list of supplies and instructions. 3/22/24- Owner sent me an email proof of purchase for a vomit & diarrhea kit.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
No date marking on 3 food containers inside the refrigeration unit. PIC corrected on site. Provide date marking on foods that is prepared and stored in refrigerattion unit for 24 hours at 41F.
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 temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips. 3/22/24- PIC sent me an email today with proof of purchased for an irreversible 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed a mold-like substance inside the ice machine. Clean to remove.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Missing one drain plug in the 3 bay sink. Provide a drain plug. 3/22/24- PIC sent me an email today proof of purchase for a drain plug.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Observed soiled wiping clothes on counter. Wiping clothes need to be stored properly in a bucket with sanitizer solution.
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 590.004/4-204.118-CCleaning and sanitizing
Official wording
Warewashing Machines Flow Pressure Device (C)
Inspector’s notes
High temp dishmachine registering after a few cycles between 126- 146 for wash and between 154-163 for rinse. Contact company to fix machine. Ensure unit operates at 150F wash and 180F rinse. Discontinue using dish machine and use 3 bay sink. 3/22/24- Spoke to the owner and the plumber. The plumber came out to fix the dishmachine and he stated that the parts are on order. Discontinue using the dishmachine and use the 3 bay sink. All paper good service.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
No date marking on 3 food containers inside the refrigeration unit. PIC corrected on site. Provide date marking on foods that is prepared and stored in refrigerattion unit for 24 hours at 41F.
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 590.004/4-204.118-CCleaning and sanitizing
Official wording
Warewashing Machines Flow Pressure Device (C)
Inspector’s notes
High temp dishmachine registering after a few cycles between 126- 146 for wash and between 154-163 for rinse. Contact company to fix machine. Ensure unit operates at 150F wash and 180F rinse. Discontinue using dish machine and use 3 bay sink.
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed a mold-like substance inside the ice machine. Clean to remove.
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 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No procedures or supplies for vomit/diarrhea clean up. Provide complete vomit and diarrhea clean up kit. Emailed PIC list of supplies and instructions.
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
Observed soiled wiping clothes on counter. Wiping clothes need to be stored properly in a bucket with sanitizer solution.
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 temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Missing one drain plug in the 3 bay sink. Provide a drain plug.
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.