Inspection
Mar 31, 2025
10 recorded violations
Official wording
When to Wash (P)
Inspector’s notes
During the inspection process observed staff leaving food prep area and returning to prep food without washing hands first. PIC to train staff on when to wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC to discontinue preparation of TCS food at the location. Per plan review establishment is supposed to operate as satellite kitchen . Facilty does not meet criteria nor have adequate equipment to operate as a commissary. ***Priority violation noted on the report . PIC to retrain staff on all violations noted on the inspection report
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw shelled eggs observed stored above packages of strawberries and blue berries. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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(A) Gloves Use Limitation (P)
Inspector’s notes
Observed staff switching tasks and food prep area and returning with the same gloves to work on foods. PIC to train staff on glove usage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Reheating for Hot Holding (P)
Inspector’s notes
Per PIC frozen foods are place in upright warmer to reheat. PIC to review and train staff on reheating procedures.
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
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of prepack burritos french toast and brown liquid stored in diffrent jugs stored in refrigeration unit observed without date marking. Provide made/discaed date.
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
Food Temperature Measuring Devices (Pf)
Inspector’s notes
PIC unable to provide a metal stem thermometer. Provide and maintain acessible.
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 Manual and Mechanical Warewashing (Pf)
Inspector’s notes
PIC unable to provide an irreversible thermometer for the high temp dishwasher.
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
Handwashing Sinks-Numbers and Capacities (Pf)
Inspector’s notes
Observed staff prepping food without access to a handwashing sink. Discontinue
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Facility main hansink observed blocked by cleaning gloves scrubbies sponges and bottle of handsoap. Discontinue and maintain accesible at all time to prevent contamination by hands.
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 record from Boston Inspectional Services Department, Mar 31, 2025 · Original Source