Inspection
Aug 25, 2026
2 recorded violations
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken tenders in self service hot box in the cafeteria at 122F Hamburgers wrapped in foil 130F Ensure products are held at 135F Products removed at the time of the inspection and reheated to 170F A thermometer in the hot hold unit will assist in monitoring the holding temerature of the unit
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
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Areas of the floor throughout the back kitchen including around drains and between tiles with missing grout allowing water to pool. Photographs were taken by the PIC at the time of the inspection to forward to facilities to make proper repairs.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Aug 25, 2026 · Original Source