SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
15 inspections
Inspection
Jul 15, 2026
Passed
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
Official record from Boston Inspectional Services Department, Jul 15, 2026 · Original Source
Inspection
Jun 26, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
Official record from Boston Inspectional Services Department, Jun 26, 2026 · Original Source
Inspection
Feb 5, 2026
Failed (extension granted)
1 recorded violation
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Jan 30, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.005/5-204.12-CWater, plumbing, and sewage
Official wording
Backflow Prevention Device Location (C)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
Observed live 2 customers walk into the cafe with live dogs. Discontinue only service animals allowed on site No pets allowed except service animal sign observed both on the door and windows of the establishment (1.16.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple staff workiing with RTE foods observed without proper hair restraint. Provide and maintain
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per PIC there are no procedures and no supplies to clean up a vomit or diarrhea event. Provide. Inspector will provide procedure to the operator
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.
At the time of inpsection staff on duty were unable to answer or demonstrate questions pertaining to food safety. Staff unable to set up 3 bay sink. Demonstrated by inspector at the time of inspection Must designate a knowledgeable PIC to oversee the daily operation of the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable o provide a Servsafe certificate. Provide and post current CFPM certificate
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.
P's & PF's violations noted on the inspection report. PIC to provide active managerial controls and train staff on vioalations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped RTE foods stored in various cold unit observed without date marking. Provide made / discard date before storing.
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
Consumer advisory/ reminder/ asterisk observed missing from the menu. Address where needed Establishment offers " fresh squeezed orange juice is not pasteurized"
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Kitchen shelvings observed lined up with carboard/ aluminum foil. Discontinue
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.
PIC unable to provide a probe thermometer at the time of inspection. Provide maintain accessible
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber. Plumbers report in process per owner/PIC
In plain English
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.
Observed live 2 customers walk into the cafe with live dogs. Discontinue only service animals allowed on site No pets allowed except service animal sign observed both on the door and windows of the establishment (1.16.26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PIC unable to provide Allergen Awareness. Post current Allergen Awareness Post current Site Cleanliness Certificate Post current Certificate of Inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple staff workiing with RTE foods observed without proper hair restraint. Provide and maintain
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per PIC there are no procedures and no supplies to clean up a vomit or diarrhea event. Provide. Inspector will provide procedure to the operator
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.
At the time of inpsection staff on duty were unable to answer or demonstrate questions pertaining to food safety. Staff unable to set up 3 bay sink. Demonstrated by inspector at the time of inspection Must designate a knowledgeable PIC to oversee the daily operation of the restaurant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
PIC unable o provide a Servsafe certificate. Provide and post current CFPM certificate
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.
P's & PF's violations noted on the inspection report. PIC to provide active managerial controls and train staff on vioalations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several containers of prepped RTE foods stored in various cold unit observed without date marking. Provide made / discard date before storing.
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
Consumer advisory/ reminder/ asterisk observed missing from the menu. Address where needed Establishment offers " fresh squeezed orange juice is not pasteurized"
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Kitchen shelvings observed lined up with carboard/ aluminum foil. Discontinue
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.
PIC unable to provide a probe thermometer at the time of inspection. Provide maintain accessible
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
Prep sink on site observed without and airgap/backflow preventer. Install and provide a plumbers report from a licensed plumber.
In plain English
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.
PIC unable to provide Allergen Awareness. Post current Allergen Awareness Post current Site Cleanliness Certificate Post current Certificate of Inspection
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Jan 9, 2026 · Original Source
Inspection
Dec 2, 2025
Passed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food handlers need to wear proper hair restraints when working / preparing / cooking with foods - Address
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up with seperate sanitizing solutions - one for the front counter area where all fully cooked / ready to eat foods are sold and another solution set up with the prep area / raw foods section - keep wiping cloths inside the solution after use -
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Any homemade baked goods that have been packaged and made available for retail sale must have a proper list of ingredients - Address as discussed [ provide any allergen information clearly on the labels ]
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New menu is missing the consumer advisory for certain foods offered under cooked - address where needed [ note that " fresh squeezed orange juice is not pasturized " ]
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 inside all refrigeration / freezer units where needed from all visible food spills
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use rags draped over chairs or on top of prep tables - store inside the sanitizing solution after use
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.
Clean around the read door where there are visible opening in the pavement where rodents can gain access to the facility - clean out and repair as discussed
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 2, 2025 · Original Source
Inspection
Nov 12, 2025
Failed
7 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food handlers need to wear proper hair restraints when working / preparing / cooking with foods - Address
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Set up with seperate sanitizing solutions - one for the front counter area where all fully cooked / ready to eat foods are sold and another solution set up with the prep area / raw foods section - keep wiping cloths inside the solution after use -
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Any homemade baked goods that have been packaged and made available for retail sale must have a proper list of ingredients - Address as discussed [ provide any allergen information clearly on the labels ]
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
New menu is missing the consumer advisory for certain foods offered under cooked - address where needed [ note that " fresh squeezed orange juice is not pasturized " ]
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 inside all refrigeration / freezer units where needed from all visible food spills
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 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
Discontinue leaving in use rags draped over chairs or on top of prep tables - store inside the sanitizing solution after use
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.
Clean around the read door where there are visible opening in the pavement where rodents can gain access to the facility - clean out and repair as discussed
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, Nov 12, 2025 · Original Source
Inspection
Jun 4, 2025
Passed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food handlers need to wear proper gair restraints when working with foods directly
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu is missing several disclosures on menu items offered under cooked - make the necessary adjustments where needed
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, Jun 4, 2025 · Original Source
Inspection
May 28, 2025
Failed
3 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All food handlers need to wear proper gair restraints when working with foods directly
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Menu is missing several disclosures on menu items offered under cooked - make the necessary adjustments where needed
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, May 28, 2025 · Original Source
Inspection
Nov 13, 2024
Passed
5 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all employees working with foods will need to have on proper exterior attire when they are behind the counter - addresss
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All employees working with preparing foods will need to have on proper hair restraints as discussed
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Only [ 1 ] one " food protection manager " on site for a complex menu based operation - this will not be acceptable according to the food code - address 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Note on the menu that the fresh squeezed orange juice served on site is " Not pasturized " - also note on menu where there is any items listed as " eggs any style " will need to have the proper disclosure and reminder posted accordingly - address
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.
All foods being purchased for the restaurant will need to be from professionally licensed wholesalers and not from other retail outlets like " Market Basket "
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, Nov 13, 2024 · Original Source
Inspection
Nov 6, 2024
Failed
5 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all employees working with foods will need to have on proper exterior attire when they are behind the counter - addresss
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
All employees working with preparing foods will need to have on proper hair restraints as discussed
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Only [ 1 ] one " food protection manager " on site for a complex menu based operation - this will not be acceptable according to the food code - address 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Note on the menu that the fresh squeezed orange juice served on site is " Not pasturized " - also note on menu where there is any items listed as " eggs any style " will need to have the proper disclosure and reminder posted accordingly - address
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.
All foods being purchased for the restaurant will need to be from professionally licensed wholesalers and not from other retail outlets like " Market Basket "
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, Nov 6, 2024 · Original Source
Inspection
Jan 26, 2024
Passed
2 recorded violations
minorCode 590.003/3-601.12-COther
Official wording
Honestly Presented (C)
Inspector’s notes
Ensure customers are aware that the " orange juice " sold at the facility is fresh squeezed meaning that it has not been pasturized - HSP should be aware of this - provide signage as discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Ensure all foods available for retail sale have proper labels describing the ingredients to properly oidentiy the content
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Boston Inspectional Services Department, Jan 26, 2024 · Original Source
Inspection
Jan 18, 2024
Failed (extension granted)
6 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraints when working with foods
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.
majorCode 590.003/3-404.11-PFEmployee health and hygiene
Official wording
Treating Juice (Pf)
Inspector’s notes
Fresh juice machine for " Orange juice" does not have any information informing the customer that the juice has NOT been heat treated [ pasturized ] the HSP is not aware of this - provide signage clearly stating the juice has not been pasturized and is not recommended for the HSP [ young children - pregnant women - customers with compromised immune systems - elderly ] address as discussed
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.
Any and all foods packaged by the restaurant and made available for retail sale - need to have labels to properly identify the item as well as the ingredients [ baked goods -]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ensure customers are aware that the " orange juice " sold at the facility is fresh squeezed meaning that it has not been pasturized - HSP should be aware of this - provide signage as discussed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Ensure all foods available for retail sale have proper labels describing the ingredients to properly oidentiy the content
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Ensure all foods offered under cooked on the menu are clearly and properly identified accordingly with a disclosure / reminder [ * eggs any style - *steak tips - *Burgers ]
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, Jan 18, 2024 · Original Source
Inspection
Jan 16, 2024
Failed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Ensure all food handlers are wearing proper hair restraints when working with foods
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.
majorCode 590.003/3-404.11-PFEmployee health and hygiene
Official wording
Treating Juice (Pf)
Inspector’s notes
Fresh juice machine for " Orange juice" does not have any information informing the customer that the juice has NOT been heat treated [ pasturized ] the HSP is not aware of this - provide signage clearly stating the juice has not been pasturized and is not recommended for the HSP [ young children - pregnant women - customers with compromised immune systems - elderly ] address as discussed
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.
Any and all foods packaged by the restaurant and made available for retail sale - need to have labels to properly identify the item as well as the ingredients [ baked goods -]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Ensure all foods offered under cooked on the menu are clearly and properly identified accordingly with a disclosure / reminder [ * eggs any style - *steak tips - *Burgers ]
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.