Inspection
Apr 2, 2026
2 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted cheese/diced tomatoes recorded 57F with the thermometer stored few hrs ago. the unit itself reads 58F.Repair As discussed with the PIC to get some ice and store all product on the ice to maintain 41F or below. Refrigerated in the back also reads 50F all product recorded 48F.
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
Noted tempeature of the beef stored in the hot holding unit at 125F stored 0ne hr ago.Reheat the product to 165F and then move it to the hot holding unit. Also discussed with the PIC to reheat all products at 165F before storing in the hot holding units.
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, Apr 2, 2026 · Original Source