Inspection
Jul 23, 2026
3 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In the main kitchen observed in-use utensils stored in 80F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In the main kitchen observed excessive buildup of grease and soils on floors walls ceiling shelving and in the interior of the deep fat fryer cabinet; clean and sanitize all surfaces of grease and soils in the main kitchen.
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
In the employee restroom in the basement observed a pipe plumbed to expel water into the basin of the handwashing sink; hanwashing sinks should only be used for hand washing remove or replumb pipe so that it is not expelling water into the handwashing sink.
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, Jul 23, 2026 · Original Source