Eating & Drinking · Boston, MA
574 Tremont St
Last inspected Feb 2, 2026 · View Map ↗ · Compare ↗
Inspection
1 recorded violation
Service Sink (C)
No mop sink on site.Provide (PIC stating mop water is disposed in toilet)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Feb 2, 2026 · Original Source
Inspection
6 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
Provide labels on all bulk storage bins.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood Contact Surfaces (C)
Clean the kitchen equipment to remove soils.
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 problemsService Sink (C)
No mop sink on site.Provide (PIC stating mop water is disposed in toilet)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMaintaining Refuse Areas and Enclosures (C)
Clean the outside trash location to remove debris & clutter
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 issuesControlling Pests (Pf)
There was evidence observed of rodent activity in the kitchen/basement.(droppings) Provide a full pest report upon re-inspection.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsCleaning Floors Dustless Methods (C)
Clean the kitchen/basement floors to remove evidence of rodent droppings & soils.
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, Jan 13, 2026 · Original Source
Inspection
6 recorded violations
Food Storage Containers Identified with Common Name of Food (C)
Provide labels on all bulk storage bins.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNonfood Contact Surfaces (C)
Clean the kitchen equipment to remove soils.
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 problemsService Sink (C)
No mop sink on site.Provide (PIC stating mop water is disposed in toilet)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMaintaining Refuse Areas and Enclosures (C)
Clean the outside trash location to remove debris & clutter
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 issuesControlling Pests (Pf)
There was evidence observed of rodent activity in the kitchen/basement.(droppings) Provide a full pest report upon re-inspection.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsCleaning Floors Dustless Methods (C)
Clean the kitchen/basement floors to remove evidence of rodent droppings & soils.
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, Jan 5, 2026 · Original Source
Inspection
2 recorded violations
Outer Openings Protected (C)
Exhaust fan in basement window has no screen and is exposed to outside. Cover to prevent potential pests.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Missing vent cover on the exterior of the front of the restaurant. Repair
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, Sep 30, 2025 · Original Source
Inspection
2 recorded violations
Outer Openings Protected (C)
Exhaust fan in basement window has no screen and is exposed to outside. Cover to prevent potential pests.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Missing vent cover on the exterior of the front of the restaurant. Repair
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, Sep 23, 2025 · Original Source
Inspection
11 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed many food items stored in refrigerated units throughout kitchen uncovered. Discussed with PIC to maintain foods covered to protect from contamination
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Observed squeeze bottles and bulk containers in main kitchen and basement prep stored unidentified. Provide a label with the common name of food item stored inside
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Observed knives stored in between prep tables and between pipe and wall in basement prep / kitchen area. Discussed with PIC to discontinue and ensure utensils are properly stored on clean and sanitized food contact surfaces
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 issuesMiscellaneous Sources of Contamination (C)
Observed opened handsink next to prep sink in main kitchen. Provide a barrier to prevent contamination of food at prep tables
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 contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed many cooked and ready to eat foods stored in walk in unit over 24hrs per PIC without date marking. Discussed with PIC to ensure foods are properly labeled and date marked if held over 24hrs
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 temperatureTemperature Measuring Devices-Functionality (C)
Observed no internal thermometers for refrigerated units. Provide a thermometer for all refrigerated units
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 temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed refrigerated units in main kitchen with heavy soils / spills; exterior of fryers with heavy grease build up; upright freezer unit in basement prep with heavy soils / spills; heavy food splatter inside microwaves; filters on ice machine dusty. Thoroughly clean all stated equipment and ensure frequent cleaning during slow periods of operation
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 problemsOuter Openings Protected (C)
Observed open windows in kitchen without screens. Discussed with PIC to maintain windows closed to prevent contamination from flying insects.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
Observed no handsoap @ hand sink in basement prep area. Discussed with PIC to monitor and ensure handsoap is maintained at all handsink. COS
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 problemsHandwashing Signage (C)
Observed no handwash signage at handsinks. Provide at all handsinks to identify
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 problemsDrying Mops (C)
Observed wet mop stored at handsink in main kitchen. Remove and stored mops inverted for proper drying
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Sep 3, 2025 · Original Source
Inspection
11 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed many food items stored in refrigerated units throughout kitchen uncovered. Discussed with PIC to maintain foods covered to protect from contamination
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage Containers Identified with Common Name of Food (C)
Observed squeeze bottles and bulk containers in main kitchen and basement prep stored unidentified. Provide a label with the common name of food item stored inside
An issue that does not fit the common categories. Check the official wording for details.
More about other findingIn-Use Utensils Between-Use Storage (C)
Observed knives stored in between prep tables and between pipe and wall in basement prep / kitchen area. Discussed with PIC to discontinue and ensure utensils are properly stored on clean and sanitized food contact surfaces
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 issuesMiscellaneous Sources of Contamination (C)
Observed opened handsink next to prep sink in main kitchen. Provide a barrier to prevent contamination of food at prep tables
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 contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed many cooked and ready to eat foods stored in walk in unit over 24hrs per PIC without date marking. Discussed with PIC to ensure foods are properly labeled and date marked if held over 24hrs
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 temperatureTemperature Measuring Devices-Functionality (C)
Observed no internal thermometers for refrigerated units. Provide a thermometer for all refrigerated units
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 temperature(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed refrigerated units in main kitchen with heavy soils / spills; exterior of fryers with heavy grease build up; upright freezer unit in basement prep with heavy soils / spills; heavy food splatter inside microwaves; filters on ice machine dusty. Thoroughly clean all stated equipment and ensure frequent cleaning during slow periods of operation
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 problemsOuter Openings Protected (C)
Observed open windows in kitchen without screens. Discussed with PIC to maintain windows closed to prevent contamination from flying insects.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHandwashing Cleanser Availability (Pf)
Observed no handsoap @ hand sink in basement prep area. Discussed with PIC to monitor and ensure handsoap is maintained at all handsink. COS
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 problemsHandwashing Signage (C)
Observed no handwash signage at handsinks. Provide at all handsinks to identify
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 problemsDrying Mops (C)
Observed wet mop stored at handsink in main kitchen. Remove and stored mops inverted for proper drying
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 27, 2025 · Original Source
Inspection
8 recorded violations
(A) Certified Food Protection Manager (C)
Certified food manager certificate observed expired. Update.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored above ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Samosas on production line at 50F. Removed and placed back into walk in cooler to cool properly. Hold cold items at 41F or below.
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 temperatureCleaning Agents and Sanitizers Availability (Pf)
Detegerent on high temperature dish machine observed empty. Corrected on site.
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 problemsNonfood Contact Surfaces (C)
Basement flooring observed with food debris and build up. Clean to remove
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 problemsUsing a Handwashing Sink-Operation and Maintenance (Pf)
Gallon container of milk observed in basement area hand sink. Hand sink should only be used for hand washing.
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 problemsOuter Openings Protected (C)
Hole in screen of back door. Repair.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMaintaining Premises Unnecessary Items and Litter (C)
Excess boxes and trash observed in back alley area. Clean to remove all excess trash items.
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, May 5, 2025 · Original Source
Inspection
8 recorded violations
Outer Openings Protected (C)
Hole in screen of back door. Repair.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingMaintaining Premises Unnecessary Items and Litter (C)
Excess boxes and trash observed in back alley area. Clean to remove all excess trash items.
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 issuesUsing a Handwashing Sink-Operation and Maintenance (Pf)
Gallon container of milk observed in basement area hand sink. Hand sink should only be used for hand washing.
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 problems(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Samosas on production line at 50F. Removed and placed back into walk in cooler to cool properly. Hold cold items at 41F or below.
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 temperatureNonfood Contact Surfaces (C)
Basement flooring observed with food debris and build up. Clean to remove
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 problemsCleaning Agents and Sanitizers Availability (Pf)
Detegerent on high temperature dish machine observed empty. Corrected on site.
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 problems(A) Certified Food Protection Manager (C)
Certified food manager certificate observed expired. Update.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored above ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Apr 28, 2025 · Original Source
Inspection
1 recorded violation
Backflow Prevention (P)
No backflow prevention on both prep sinks. Contact licensed plumber to install backflow preventers on prep sinks. Provide invoice from licensed plumber on company letterhead.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jan 8, 2025 · Original Source
Inspection
3 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed multiple food items being stored with no covering. Provide proper lids/covering on food items.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProhibiting a Cross Connection (Pf)
Observed a leak under the 3 bay sink. Contact licensed plumber to repair leak. Provide an invoice from a licensed plumber on company letterhead.
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 contaminationBackflow Prevention (P)
No backflow prevention on both prep sinks. Contact licensed plumber to install backflow preventers on prep sinks. Provide invoice from licensed plumber on company letterhead.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
8 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
No vomit & diarrhea kit on site. Emailed PIC the policy and procedures. Provide vomit and diarrhea kit.
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 problemsPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed multiple food items being stored with no covering. Provide proper lids/covering on food items.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
No test kit on site. Provide test kit.
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 problemsCleaning Agents and Sanitizers Availability (Pf)
No sanitizer or detergent for the 3 bay sink sanitizer buckets. Provide sanitizer and detergent. Discontinue using the 3 bay sink and use the dishmachine until detergent and sanitizer is purchased.
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 problemsCutting Surfaces (C)
Cutting boards are worn/scored. Resurface/Replace.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProhibiting a Cross Connection (Pf)
Observed a leak under the 3 bay sink. Contact licensed plumber to repair leak. Provide an invoice from a licensed plumber on company letterhead.
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 contaminationBackflow Prevention (P)
No backflow prevention on both prep sinks. Contact licensed plumber to install backflow preventers on prep sinks. Provide invoice from licensed plumber on company letterhead.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsFloors Walls and Ceilings-Cleanability (C)
Observed soiled floors behind the 3 bay sink dishmachine and downstairs in the basement. Sweep and clean floors to remove all debris and soil
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, Dec 18, 2024 · Original Source
Inspection
8 recorded violations
Cutting Surfaces (C)
Cutting boards are worn/scored. Resurface/Replace.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingClean-up of Vomiting and Diarrheal Events (Pf)
No vomit & diarrhea kit on site. Emailed PIC the policy and procedures. Provide vomit and diarrhea kit.
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 problemsPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed multiple food items being stored with no covering. Provide proper lids/covering on food items.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSanitizing Solutions Testing Devices (Pf)
No test kit on site. Provide test kit.
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 problemsCleaning Agents and Sanitizers Availability (Pf)
No sanitizer or detergent for the 3 bay sink sanitizer buckets. Provide sanitizer and detergent. Discontinue using the 3 bay sink and use the dishmachine until detergent and sanitizer is purchased.
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 problemsProhibiting a Cross Connection (Pf)
Observed a leak under the 3 bay sink. Contact licensed plumber to repair leak. Provide an invoice from a licensed plumber on company letterhead.
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 contaminationBackflow Prevention (P)
No backflow prevention on both prep sinks. Contact licensed plumber to install backflow preventers on prep sinks. Provide invoice from licensed plumber on company letterhead.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsFloors Walls and Ceilings-Cleanability (C)
Observed soiled floors behind the 3 bay sink dishmachine and downstairs in the basement. Sweep and clean floors to remove all debris and soil
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, Dec 10, 2024 · Original Source
Inspection
6 recorded violations
Effectiveness-Hair Restraints (C)
Production line workers observed without hair restraints. Provide.
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 issuesIn-Use Utensils Between-Use Storage (C)
Plastic cups observed in food product in walk in cooler. Ice scoop being held on top of machine. Discontinue.
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 issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple container of food observed without date marking. Provide.
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 temperatureNonfood Contact Surfaces (C)
Shelfing by cookline observed soiled. Clean to remove.
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 problemsRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Soiled glue trap observed. Dead roach under dry storage shelf. Clean to remove.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsNo wording provided in the official record.
No anti choke certificate observed. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jun 17, 2024 · Original Source
Inspection
6 recorded violations
In-Use Utensils Between-Use Storage (C)
Plastic cups observed in food product in walk in cooler. Ice scoop being held on top of machine. Discontinue.
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 issuesNonfood Contact Surfaces (C)
Shelfing by cookline observed soiled. Clean to remove.
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 problemsEffectiveness-Hair Restraints (C)
Production line workers observed without hair restraints. Provide.
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 issuesReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple container of food observed without date marking. Provide.
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 temperatureRemoving Dead or Trapped Birds Insects Rodents and other Pest (C)
Soiled glue trap observed. Dead roach under dry storage shelf. Clean to remove.
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsNo wording provided in the official record.
No anti choke certificate observed. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Jun 7, 2024 · Original Source
Inspection
1 recorded violation
System Maintained in Good Repair (C)
Dish machine booster leaks during wash cycle. Work order placed for new dish machine. Maintin catch bucket for leaking water. Keep floor dry to avoid accumulation of moisture.
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, Dec 14, 2023 · Original Source
Inspection
1 recorded violation
System Maintained in Good Repair (C)
Dish machine booster leaks during wash cycle. Work order placed for new dish machine. Maintin catch bucket for leaking water. Keep floor dry to avoid accumulation of moisture.
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, Dec 6, 2023 · Original Source
Inspection
1 recorded violation
Toilet Room Receptacle Covered (C)
No cover for trash cans in restrooms. Provide covered waste bin in both restrooms.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 31, 2023 · Original Source