Inspection
Jun 4, 2026
3 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed container stored directly on asparagus in walk in cooler. Remove and ensure foods are properly stored to prevent to contamination. COS
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed sliced cucumbers stored on salad bar @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in blast chiller until required temperature was met. COS
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 chicken sandwich stored under broken heating lamp on steam table unit @ 98F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F. COS
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 record from Boston Inspectional Services Department, Jun 4, 2026 · Original Source