Inspection
Dec 29, 2025
8 recorded violations
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper 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
Food Storage Prohibited Areas (C)
Inspector’s notes
Packages of meats and other foods in the basement walk-in cooler observed being stored on the ground. Discontinue and ensure all foods are being stored elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Hand sink located in between 2 food storage racks located in the basement preparation area with no splash guards. Address and either provide splash guards on the hand sink or relocate storage racks.
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
Produce and shredded cheese inside of the open air cooler with elevated temperatures ranging from 48-50F. Address and ensure all TCS foods are being maintained at below 41F.
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
Sausage patties inside of the hot holding unit at 109F. Address and esnure all TCS foods are being maintained at 135F and above. Patties to be reheated to 165F to ensure no bacterial growth.
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-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Single use plastic cup being used to dispense out of large bin of coffee beans. Discontinue and use handled scoop to prevent contamination from hands.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Open air 2 door produce cooler does appear to be operating properly. Address and make any necessary repairs. Discontinue use unless the unit is able to maintain a temperature of below 41F. Service Tech was called at the time of the inspection for repairs to be made.
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
Food Temperature Measuring Devices (Pf)
Inspector’s notes
No food thermometers available at the time of the inspection. Provide.
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, Dec 29, 2025 · Original Source