Inspection
May 29, 2026
10 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff working on RTE foods without proper hair restraint.Provide and maintain
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.
More about employee hygiene or health policy issuesOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw eggs stored above the Ready to eat foods.Remove and store below RTE foods Marinade chicken stored above tomato sauce. Remove and store below RTE foods
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed plastic containers used to scoop food from bulk ( Rice Flour) . Discontinue and provide handle utensils ( corrected on site)
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Slice pico de gallo 47F pasta salad 50F cheese 54F hard boiled eggs 44F on the cold holding unit table with refrigerated with elevated temperature. . Provide proper cold Holding of 41F or Below
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
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed cooked chicken with temperature of 128F on top of the stove- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature
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
Reach in Unit multiples container with foods observed without date mark.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
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips on site for chlorine sanitzer. Provide testing 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.
More about cleaning or sanitizing problemsOfficial wording
Cutting Surfaces (C)
Inspector’s notes
Cutting board stained. Resurface and clean /sanitize properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter/properly store all wiping cloths in a sanitizing 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.
More about cleaning or sanitizing problemsOfficial wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Basment clean the floor under/around the grease trap to remove soils and debris.
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 record from Boston Inspectional Services Department, May 29, 2026 · Original Source