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Eating & Drinking · Boston, MA

Nakhon

296 Washington St

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

11 inspections

Inspection

Sep 23, 2026

Failed

8 recorded violations

majorCode 590.002/2-501.11-PFCleaning and sanitizing

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

No vomit & diarrhea kit. Provide vomit & diarrhea kit. Procedures and supplies will be sent over with this report.

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 problems
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Observed heavy frost build up inside the walk in freezer. Defrost and ensure no frost is on the food/boxes. Repair the unit to ensure no frost build up ensure the door can close properly. Repair gasgets.

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 problems
minorCode 590.005/5-501.115-CFacility maintenance

Official wording

Maintaining Refuse Areas and Enclosures (C)

Inspector’s notes

Observed a lot of items in the basement. Clean and organize the basment. Ensur items are stored 6 inches off the floor. Observed some trash and debris on the grounds outside near the trash area. Clean 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.

More about building upkeep issues
minorCode 590.006/6-201.11-CCleaning and sanitizing

Official wording

Floors Walls and Ceilings-Cleanability (C)

Inspector’s notes

Observed dust on the ceilng above the prep/stove area dust and soil on the exterior door in the kitchen area dust on the ceiling vent. Clean to remove all dust and soil. Observed heavy grease build up behind the fryolator. Degrease floors

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 problems
minorCode 590.006/6-202.15-COther

Official wording

Outer Openings Protected (C)

Inspector’s notes

Provide door sweeps to the front exterior door and a weather strip to the kitchen exterior door.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.006/6-301.12-PFOther

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

No means to dry hands at the handsink in the front area. Provide means to dry hands.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.006/6-501.11-CFacility maintenance

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Observed broken and cracked tiles in front of the prep sink. Repair tile/Regrout to prevent water/food debris from accumulating and stagnating. Provide a smooth durable and easily cleanable surface.

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.

More about building upkeep issues
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

No allergen verbiage posted on menu's. Allergen verbiage will be sent over with this report.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source

Inspection

May 1, 2026

Passed

6 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

The person in charge who is a certified food protection manager was not able to answer questions regarding food safety illness policy; provide a person in charge that is knowlegable about food safety and illness policy.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In bulk containers observed deli cups used to scoop foods from bulk; utensils with handles shall be used to scoop foods from bulk.

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.

More about equipment or utensil issues
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiple cold holding units lack internal thermometers; provide internal thermometers in conspicuous locations inside all cold 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 temperature
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

The baffles of the hood in the kitchen are heavily soiled with grease and the floors beneath and behind the cookline are heavily soiled with grease; 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Behind the point of sale counter just outside the doors to the back of house on the floors of the dry goods storage area observed small dark rodent droppings as well as gnawing on the baseboards behind the point of sales area; clean and sanitize the area of droppings have your pest control operator perform as many services as needed to provide a clean (no activity no captures) and execute any exclusionary measures needed to prevent pest entry and send the report to isdhealth@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.

More about signs of rodents or insects
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide and post allergen awareness poster in back of house for staff Provide and post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, May 1, 2026 · Original Source

Inspection

Apr 17, 2026

Failed

6 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Inspector’s notes

The person in charge who is a certified food protection manager was not able to answer questions regarding food safety illness policy; provide a person in charge that is knowlegable about food safety and illness policy.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

In bulk containers observed deli cups used to scoop foods from bulk; utensils with handles shall be used to scoop foods from bulk.

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.

More about equipment or utensil issues
minorCode 590.004/4-204.112-CFood temperature

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Multiple cold holding units lack internal thermometers; provide internal thermometers in conspicuous locations inside all cold 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 temperature
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

The baffles of the hood in the kitchen are heavily soiled with grease and the floors beneath and behind the cookline are heavily soiled with grease; 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.

More about cleaning or sanitizing problems
majorCode 590.006/6-501.111-PFPests

Official wording

Controlling Pests (Pf)

Inspector’s notes

Behind the point of sale counter just outside the doors to the back of house on the floors of the dry goods storage area observed small dark rodent droppings as well as gnawing on the baseboards behind the point of sales area; clean and sanitize the area of droppings have your pest control operator perform as many services as needed to provide a clean (no activity no captures) and execute any exclusionary measures needed to prevent pest entry and send the report to isdhealth@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.

More about signs of rodents or insects
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Provide and post allergen awareness poster in back of house for staff Provide and post signage visible to customers stating "A copy of the most recent health inspection is available to view upon request."

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Boston Inspectional Services Department, Apr 17, 2026 · Original Source

Inspection

Sep 17, 2025

Passed

4 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Containers of hot rice 100F stacked in reach-in refrigerator. Spread out containers to allow rice to cool quickly and thoroughly.

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 temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Aluminum foil and cardboard used to cover shelves in kitchen and bottom of refrigerator. Discard foil and cardboard. Use materials that are durable and non-absorbent.

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 problems
minorCode 590.004/4-301.14-CFacility maintenance

Official wording

Ventilation Hood Systems Adequacy (C)

Inspector’s notes

Electric counter top fryer unit on table next to cookline without exhaust of fire supression. Remove fryer.

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.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. Provide cleaning date.

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 problems

Official record from Boston Inspectional Services Department, Sep 17, 2025 · Original Source

Inspection

Sep 4, 2025

Failed

4 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

Containers of hot rice 100F stacked in reach-in refrigerator. Spread out containers to allow rice to cool quickly and thoroughly.

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 temperature
minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Aluminum foil and cardboard used to cover shelves in kitchen and bottom of refrigerator. Discard foil and cardboard. Use materials that are durable and non-absorbent.

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 problems
minorCode 590.004/4-301.14-CFacility maintenance

Official wording

Ventilation Hood Systems Adequacy (C)

Inspector’s notes

Electric counter top fryer unit on table next to cookline without exhaust of fire supression. Remove fryer.

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.

More about building upkeep issues
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired. Provide cleaning date.

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 problems

Official record from Boston Inspectional Services Department, Sep 4, 2025 · Original Source

Inspection

Mar 26, 2025

Passed

0 recorded violations

No violations recorded in this inspection.

Official record from Boston Inspectional Services Department, Mar 26, 2025 · Original Source

Inspection

Oct 28, 2024

Report filed

6 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers observed without hats. Provide hat or hairnet 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.

More about employee hygiene or health policy issues
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Fish and pork items on steam table at 100F. Placed into hot holding in less than an hour. Reheated to 185F. Ensure all hot food is held over 135F. Any foods reheated for hot holding heat to 165F. Monitor steam table 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.

More about food kept at an unsafe temperature
majorCode 590.003/3-602.11-PFFood source and labeling

Official wording

Food Labels (Pf)

Inspector’s notes

Foods packaged in house for self service without name of establishment. Provide accurate 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.

More about food source, dating, or labeling problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expires this month. Scheduled for 10/29

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 problems
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle without label. Label all chemical bottles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Spray bottle of quats sanitizer testing over 500ppm. Diluted to 200ppm. Follow label directions for diluting sanitizer tablets.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Oct 28, 2024 · Original Source

Inspection

Oct 24, 2024

Hearing scheduled

10 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers observed without hats. Provide hat or hairnet 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.

More about employee hygiene or health policy issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoops stored in 78F water. Store scoops in water over 135F or clean and dry.

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.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Fish and pork items on steam table at 100F. Placed into hot holding in less than an hour. Reheated to 185F. Ensure all hot food is held over 135F. Any foods reheated for hot holding heat to 165F. Monitor steam table 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.

More about food kept at an unsafe temperature
majorCode 590.003/3-602.11-PFFood source and labeling

Official wording

Food Labels (Pf)

Inspector’s notes

Foods packaged in house for self service without name of establishment. Provide accurate 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.

More about food source, dating, or labeling problems
minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges observed at warewashing sink. Discard sponges. Discontinue using sponges to wash food contact surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips for either quats sanitizer or chlorine for dish machine. Provide test strips for all sanitizers used for food contact.

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 problems
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 with pink mold-like substance. Clean and maintain

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 problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expires this month. Scheduled for 10/29

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 problems
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle without label. Label all chemical bottles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Spray bottle of quats sanitizer testing over 500ppm. Diluted to 200ppm. Follow label directions for diluting sanitizer tablets.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Oct 24, 2024 · Original Source

Inspection

Oct 17, 2024

Failed

10 recorded violations

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Food handlers observed without hats. Provide hat or hairnet 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.

More about employee hygiene or health policy issues
minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Rice scoops stored in 78F water. Store scoops in water over 135F or clean and dry.

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.

More about equipment or utensil issues
criticalCode 590.003/3-501.16-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Fish and pork items on steam table at 100F. Placed into hot holding in less than an hour. Reheated to 185F. Ensure all hot food is held over 135F. Any foods reheated for hot holding heat to 165F. Monitor steam table 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.

More about food kept at an unsafe temperature
majorCode 590.003/3-602.11-PFFood source and labeling

Official wording

Food Labels (Pf)

Inspector’s notes

Foods packaged in house for self service without name of establishment. Provide accurate 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.

More about food source, dating, or labeling problems
minorCode 590.004/4-101.16-COther

Official wording

Sponges Use Limitation (C)

Inspector’s notes

Sponges observed at warewashing sink. Discard sponges. Discontinue using sponges to wash food contact surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

No test strips for either quats sanitizer or chlorine for dish machine. Provide test strips for all sanitizers used for food contact.

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 problems
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 with pink mold-like substance. Clean and maintain

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 problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expires this month. Provide cleaning date.

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 problems
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottle without label. Label all chemical bottles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Spray bottle of quats sanitizer testing over 500ppm. Diluted to 200ppm. Follow label directions for diluting sanitizer tablets.

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.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Oct 17, 2024 · Original Source

Inspection

Jul 11, 2024

Passed

4 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Dining room end of service hot line exposed to customer area. Provide barrier to prevent customers from contaminationg hotline.

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 contamination
majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Bathroom hand sink without hot water. Water 70F. PIC stated plumber has been contacted. Repair hot water as needed.

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.

More about handwashing problems
majorCode 590.005/5-203.11-PFHandwashing

Official wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s notes

No hand sink for front of house service hotline. Provide hand sink in proximity to service hotline.

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.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired this month. Hood vents with visible grease and soils. PIC stated cleaning scheduled for next week.

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 problems

Official record from Boston Inspectional Services Department, Jul 11, 2024 · Original Source

Inspection

Jul 10, 2024

Failed

4 recorded violations

criticalCode 590.003/3-306.11-PContamination

Official wording

Food Display-Preventing Contamination by Consumers (P)

Inspector’s notes

Dining room end of service hot line exposed to customer area. Provide barrier to prevent customers from contaminationg hotline.

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 contamination
majorCode 590.005/5-202.12-PFHandwashing

Official wording

Handwashing Sinks Installation (Pf)

Inspector’s notes

Bathroom hand sink without hot water. Water 70F. PIC stated plumber has been contacted. Repair hot water as needed.

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.

More about handwashing problems
majorCode 590.005/5-203.11-PFHandwashing

Official wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s notes

No hand sink for front of house service hotline. Provide hand sink in proximity to service hotline.

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.

More about handwashing problems
minorCode 590.006/6-501.14-CCleaning and sanitizing

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker expired this month. Hood vents with visible grease and soils. PIC stated cleaning scheduled for next week.

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 problems

Official record from Boston Inspectional Services Department, Jul 10, 2024 · Original Source

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