Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
23 inspections
Inspection
Sep 2, 2026
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Email receipt of payment and scheduled date when the food safety test is to be taken as we discussed during inspection
In plain English
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.
Official record from Boston Inspectional Services Department, Sep 2, 2026 · Original Source
Inspection
Aug 17, 2026
Failed (extension granted)
8 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Email receipt of payment and scheduled date when the food safety test is to be taken as we discussed during inspection
In plain English
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up sanitizing stations accordingly with one on the cooking line - salad unit - protien sandwich unit as well as for the basement / food prep location [ Raw foods seperated from all ready to eat foods ]
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Reduce the amount of " Pullet egg" cardboard trays being pulled out from the refrigerated walk-in unts - [ then just sitting at the hot cooking line as the lower tray of eggs are at room temperature -75F addressed immediately
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Enlarge the " Font " size of the actual consumer advisory so it is no smaller than the smallest print / font of menu items as we discussed during inspection
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean all handles of evry piece of refrigeration / freezer equipment as well as all the internal gaskets keeping the doors closed tight from visible food spills stains and soils - Clean exterior of all eqiuipment on the cooking line where needed from visible food spills stains and soils
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.
Elwctric paper towel dispenser in the b asement / prep area is missing the designated paper towels [ nop back up on site either ] - remove if not operating properly and provide paper towels to dry hands properly - paper towles were available at all other designated hand washing stations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up sanitizing stations accordingly with one on the cooking line - salad unit - protien sandwich unit as well as for the basement / food prep location [ Raw foods seperated from all ready to eat foods ]
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Reduce the amount of " Pullet egg" cardboard trays being pulled out from the refrigerated walk-in unts - [ then just sitting at the hot cooking line as the lower tray of eggs are at room temperature -75F addressed immediately
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Enlarge the " Font " size of the actual consumer advisory so it is no smaller than the smallest print / font of menu items as we discussed during inspection
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean all handles of evry piece of refrigeration / freezer equipment as well as all the internal gaskets keeping the doors closed tight from visible food spills stains and soils - Clean exterior of all eqiuipment on the cooking line where needed from visible food spills stains and soils
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.
Elwctric paper towel dispenser in the b asement / prep area is missing the designated paper towels [ nop back up on site either ] - remove if not operating properly and provide paper towels to dry hands properly - paper towles were available at all other designated hand washing stations
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Aug 10, 2026 · Original Source
Inspection
Mar 9, 2026
Passed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair restraint. Provide hats of hairnets for all food handlers.
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.
Cooked foods observed cooling in plastic. Corned beef hash in plastice at 107F; salmon cake mixe at 68F; bean mix at 70F. Retrain staff to cool cooked foods spread out in metal containers unitl 40F prior to storing in plastic.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Container of cooked sausage above griddle at 84F. Moved to oven for reheating. Hold foods hot above 135F or cool and hold cold 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.
Official record from Boston Inspectional Services Department, Mar 9, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Food handler observed without hair restraint. Provide hats of hairnets for all food handlers.
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.
Cooked foods observed cooling in plastic. Corned beef hash in plastice at 107F; salmon cake mixe at 68F; bean mix at 70F. Retrain staff to cool cooked foods spread out in metal containers unitl 40F prior to storing in plastic.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Container of cooked sausage above griddle at 84F. Moved to oven for reheating. Hold foods hot above 135F or cool and hold cold 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.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Dec 9, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
IPM report was provided and show contradiciton. PIC to email current IPM report from a licensed exterminator to : inca.prince@boston.gov (11.28.28)
In plain English
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.
Official record from Boston Inspectional Services Department, Dec 9, 2025 · Original Source
Inspection
Nov 28, 2025
Failed (extension granted)
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
IPM report was provided and show contradiciton. PIC to email current IPM report from a licensed exterminator to : inca.prince@boston.gov (11.28.28)
In plain English
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Pico de gallo 48F mushrooms 47F store in the inline unit. Unit temperature 30F thermometer inside. PIC voluntarily discard both products. PIC to train staff on temperature monotoring
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.
IPM report in progress. PIC to email current IPM report from a licensed exterminator to : inca.prince@boston.gov
In plain English
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed on glue traps mice droppings obseerved on the floor in the basement area. Clean to remove . PIC to provide current detailed IPM report from a licensed exterminator to : inca.prince@boston.gov
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Some areas of the storage area observed heavily clutter/ potential harborage for pests/rodents.Clean / organize to remove
In plain English
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Pico de gallo 48F mushrooms 47F store in the inline unit. Unit temperature 30F thermometer inside. PIC voluntarily discard both products. PIC to train staff on temperature monotoring
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroaches observed on glue traps mice droppings obseerved on the floor in the basement area. Clean to remove . PIC to provide current detailed IPM report from a licensed exterminator to : inca.prince@boston.gov
In plain English
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Some areas of the storage area observed heavily clutter/ potential harborage for pests/rodents.Clean / organize to remove
In plain English
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.
Official record from Boston Inspectional Services Department, Nov 10, 2025 · Original Source
Inspection
Jul 11, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Rodent activity observed downstairs in the basement storage area on the floor under shelvings in the basement area and on the floor upstairs at the drink station area. Clean to remove PIC to email current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov.
In plain English
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.
Official record from Boston Inspectional Services Department, Jul 11, 2025 · Original Source
Inspection
Jun 26, 2025
Failed (extension granted)
2 recorded violations
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Rodent activity observed downstairs in the basement storage area on the floor under shelvings in the basement area and on the floor upstairs at the drink station area. Clean to remove PIC to email current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov.
In plain English
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Basment wall behing storage shelvings observed with holes. Sealed/patch to repair.
In plain English
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipment in the kitchen area observed with soils build up and loose debris vent above ice holder observed dusty. Clean to remove
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.
Rodent activity observed downstairs in the basement storage area on the floor under shelvings in the basement area and on the floor upstairs at the drink station area. Clean to remove PIC to email current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov.
In plain English
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.
Rodent activity observed downstairs in the basement storage area on the floor under shelvings in the basement area and on the floor upstairs at the drink station area. Clean to remove PIC to email current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov.
In plain English
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Basment wall behing storage shelvings observed with holes. Sealed/patch to repair.
In plain English
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood ventilation sticker observed expired April 26th 2025. Provide updated sticker from a licensed hood cleaning company.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor under equipment in the kitchen area observed with soils build up and loose debris vent above ice holder observed dusty. Clean to remove
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.
Rodent activity observed downstairs in the basement storage area on the floor under shelvings in the basement area and on the floor upstairs at the drink station area. Clean to remove PIC to email current detailed IPM report from a licensed exterminator at : inca.prince@boston.gov.
In plain English
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Basment wall behing storage shelvings observed with holes. Sealed/patch to repair.
In plain English
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood ventilation sticker observed expired April 26th 2025. Provide updated sticker from a licensed hood cleaning company.
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.
Multiple rodent droppings observed downstairs in the basement dry goods storage area. Clean and sanitize to remove. Current detailed IPM report was emailed while inspector was on site.
In plain English
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.
Sanitizer at 3 bay sink observed at 500ppm plus. Staff to discontinue handfeeding sanitzer. Repair
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Multiple rodent droppings observed downstairs in the basement dry goods storage area. Clean and sanitize to remove. Current detailed IPM report was emailed while inspector was on site.
In plain English
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.
Sanitizer at 3 bay sink observed at 500ppm plus. Staff to discontinue handfeeding sanitzer. Repair
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed staff loading soiled diswasher the wrong way (from the clean side). Discontinue . PIC to retrain staff on warewashing.
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.
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Since product was in the hot holding unit for 20 minutes PIC was advised to reheat to 165F minimum. CFPM to retrain staff on reheating for hot holding procedure. Corrected on site
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Per PIC product was placed in the unit 20 minutes before. PIC reheat the pulled chicken to 179F. CFPM to retrain staff on monitoring hot holding temperatures.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing handsink observed blocked by dishes . Discontinue and maintain accessible. (corrected on site by PIC) 1 more handsink located in the back of the warewashing handsink observed in compliance with the health code. Observed handwashing by staff .
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Kitchen vent observed heavily soiled by dust accumulation. Clean to remove.
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.
Observed staff loading soiled diswasher the wrong way (from the clean side). Discontinue . PIC to retrain staff on warewashing.
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.
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Since product was in the hot holding unit for 20 minutes PIC was advised to reheat to 165F minimum. CFPM to retrain staff on reheating for hot holding procedure. Corrected on site
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Per PIC product was placed in the unit 20 minutes before. PIC reheat the pulled chicken to 179F. CFPM to retrain staff on monitoring hot holding temperatures.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Warewashing handsink observed blocked by dishes . Discontinue and maintain accessible. (corrected on site by PIC) 1 more handsink located in the back of the warewashing handsink observed in compliance with the health code. Observed handwashing by staff .
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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s notes
Kitchen vent observed heavily soiled by dust accumulation. Clean to remove.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed boxes of eggs stored at room temperature. Discontinue. (COS) Temperarure of the eggs in between was 40F.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Remove all cardboard used to lining the shevings downstairs storage area.
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.
Mutiple in line refrigeration units observed without a conspicious thernometer. 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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
No data plate information on dishwasher. Temperature gauges without temperature requirements posted. Provide.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Dishwasher observed without sanitizer. Repair. Advised PIC to use 3 bay sink until unit is repaired
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 door refrigerator unit observed with fluctuating temperature 44-50F. Repair. All foods were removed and transfered to a working refrigerator. Shreeded cheese 41F pickels 42F
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine observed soiled cook range observed soiled with heavy carbon build up heavily soiled flat grill pan with grease build up and microwave downstrairs observed soiled around both hand sink upstairs observed soiled. Clean and sanitize.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed boxes of eggs stored at room temperature. Discontinue. (COS) Temperarure of the eggs in between was 40F.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Remove all cardboard used to lining the shevings downstairs storage area.
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.
Mutiple in line refrigeration units observed without a conspicious thernometer. 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.
minorCode 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
No data plate information on dishwasher. Temperature gauges without temperature requirements posted. Provide.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Dishwasher observed without sanitizer. Repair. Advised PIC to use 3 bay sink until unit is repaired
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
2 door refrigerator unit observed with fluctuating temperature 44-50F. Repair. All foods were removed and transfered to a working refrigerator. Shreeded cheese 41F pickels 42F
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of ice machine observed soiled cook range observed soiled with heavy carbon build up heavily soiled flat grill pan with grease build up and microwave downstrairs observed soiled around both hand sink upstairs observed soiled. Clean and sanitize.
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.
Official record from Boston Inspectional Services Department, Jul 8, 2024 · Original Source
Inspection
Mar 4, 2024
Passed
7 recorded violations
minorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple squeze bottles powder condimnets and containers with different powder observed without identification. Provide labels with common name stored in the bottles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior and exterior of 2 door refrigeration unit in the kitchen observed soiled cook range observed soiled with heavy carbon build up heavily soiled flat grill pan with grease build up on Fryer and Grilling equipment and in between units and under oven and microwave downstrairs observed soiled. Clean and sanitize.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sink blocked by soiled dishes on the floor and knife stored inside hand sink. Discontinue. Corrected on site by PIC.
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.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple squeze bottles powder condimnets and containers with different powder observed without identification. Provide labels with common name stored in the bottles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior and exterior of 2 door refrigeration unit in the kitchen observed soiled cook range observed soiled with heavy carbon build up heavily soiled flat grill pan with grease build up on Fryer and Grilling equipment and in between units and under oven and microwave downstrairs observed soiled. Clean and sanitize.
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed hand sink blocked by soiled dishes on the floor and knife stored inside hand sink. Discontinue. Corrected on site by PIC.
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.