Inspection
Jul 31, 2026
10 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed the entire scoop stored with the handle in direct contact with flour. PIC was instructed to store scoops with handle extending out of the food to prevent contamination
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.
More about equipment or utensil issuesOfficial wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Multiple bucket and boxes of foods items food storage containers observed stored on the ground in the walk-in cooler. Discontinue/ elevate 6 inch of the ground
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
Food Preparation (C)
Inspector’s notes
Obserevd open foods in the undercounter refrigerator and walk-in cooler stored in non-food -grade containers./ PIC was instructed to discountiue use of non food-grade containers and stored all food in NSF-approved or equivalent food-grade containers
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Reach in Unit/ walk-in cooler Properly date mark all ready to eat foods/Provide made/discard date to all food prepped before storing in the refrigerator
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed the low temp dishmachine heavily soiled with food debris and residue. Clean and maintain in clean and sanitary codition Remove all # 10 open food cans stored inside the under-counter refrigerator and walk-in cooler
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
Characteristics-Single-Service and Single-Use (C)
Inspector’s notes
Flat top grill observed lined with aluminum foils. Discontinue
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.
More about equipment or utensil issuesOfficial wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Observed heavily soiled wiping cloths left on the counter overnight. Wiping cloth shell be properly cleaned and sanitized after use and stored in an approved sanitizing solution or laundered at the end of each day.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed a knife stored in the handwashing sink in the kitchen. PIC was instructed to remove the knife immediantely and keep hanwashing sink accessible for wahwashing only .(cos)
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.
More about handwashing problemsOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Obseved the floor throughout the kitchen soiled with food debris and grease buil-up. 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.
More about cleaning or sanitizing problemsOfficial wording
Walls and Ceilings Attachments (C)
Inspector’s notes
Ceiling above the low temp dishmachine observed missing ceiling tile. 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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Jul 31, 2026 · Original Source