Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
No. 7 Restaurant
225 Grove St
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsInspection
Mar 7, 2024
Passed
6 recorded violations
minorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
PIC will need to replace the knife with the duck tape handle that is visible soiled and falling off.
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 temperatureminorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to provide a sanitizer bucket for the cooking line and prep areas.
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
PIC will need to review with staff not to store product on the floor under the shelf. Must be 6 inches off the floor at all times.
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 contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole Eggs at room temperature 76F. PIC discarded and will store eggs at or below 45F.
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 temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
POIC will need to have the filters and the hood. Hood was due on Feb 20th. PIC stated that it will be cleaned on March 5th. Cleaning company had to cancel ther cleaning.
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 issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
PIC will need to clean the cutting boards of any deep dark stains.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source
Inspection
Feb 26, 2024
Failed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to provide a sanitizer bucket for the cooking line and prep areas.
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 problemsminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
PIC will need to review with staff not to store product on the floor under the shelf. Must be 6 inches off the floor at all times.
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 contaminationcriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Whole Eggs at room temperature 76F. PIC discarded and will store eggs at or below 45F.
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 temperatureminorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
POIC will need to have the filters and the hood. Hood was due on Feb 20th. PIC stated that it will be cleaned on March 5th. Cleaning company had to cancel ther cleaning.
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 issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
PIC will need to clean the cutting boards of any deep dark stains.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-502.11-CFood temperature
Official wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
PIC will need to replace the knife with the duck tape handle that is visible soiled and falling off.
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, Feb 26, 2024 · Original Source
Inspection
Nov 20, 2023
Report filed
17 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Employees eating food from open containers in the kitchen. Instructed to eat at the front table away from food utensils equipment and disposables.
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 issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge not demonstrating proper cleaning of equipment illness policy unknown not monitoring holding temperatures cooling rice at room temperature in deep open colanders for unknown time storing cooked broccoli in the hand sink and other violations as noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Uncovered raw chicken stored next to cooked chicken eggs stored over cut celery. Removed to store properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze bottles without labels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Shrimp stored in water. Discontinue. If thawing use proper mthods under cool running water or refrigeration.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Tongs stored on handles utensils stored in stagnant water. Store properly.
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 issuesminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Raw chicken stored in three bay next to cleaning brush. Discontinue.
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 contaminationmajorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Large colanders of rice stored at room temperature to cool for unknown time 113F and 68F. Discontinue and use proper cooling methods. Discarded by employee.
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 temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts 57F fresh noodles 53F cooked chicken 61F bok choy 52F stored under 4 hours. Beverage Air unit temperature 55F was then adjusted by PIC now registering 38F. Maintain cold TCS foods at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Can opener and bracket mbedded with rust. Replace. Using pink plastic baskets to store food trash container to store duck sauce and plastic containers chipped and disclored. Provide commercial food contact equipment.
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s notes
Dripping grease from hood and filters. Hood sticker expired. Provide proper cleaning and schedule cleaning of interior hood to ensure current sticker on hood.
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 issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Replace heavily scored stained cutting boards. Resurface or replace wooden surface after cleaning to remove embedded foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean interior / exterior of door to BBQ oven to remove carbon clean interior of Beverage Air unit of food soils. Grease build up in interior fryer cabinet. Fryer basket with crusted food sides of cookline equipment with heavy soils. Interior of walkin shelves walls ceiling fan floor with dried food / soils. Shelving in kitchen areas soiled. Interior of hoison sauce cabinet with soils. Clean all equipment to remove. Area around grease trap very odorous. 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 problemsminorCode 590.004/4-603.14-CCleaning and sanitizing
Official wording
Wet Cleaning (C)
Inspector’s notes
Employee not filling first bay with hot soapy water. A colander is placed in the sink to collect food scraps. Scrape food into a trash receptacle and properly washed equipment immersed in hot soapy water.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Cooked broccli stored in hand sink. PIC instructed to discard.
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 problemsminorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Openings on front and rear doors. Repair and provide door sweeps as stated in current pest control report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Rodent droppings observed in rear storage area and on shelving. Provide a detailed pest control report from a licensed exterminator.
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 insectsOfficial record from Boston Inspectional Services Department, Nov 20, 2023 · Original Source
Inspection
Nov 14, 2023
Failed
16 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Employees eating food from open containers in the kitchen. Instructed to eat at the front table away from food utensils equipment and disposables.
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 issuesmajorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Person in charge not demonstrating proper cleaning of equipment illness policy unknown not monitoring holding temperatures cooling rice at room temperature in deep open colanders for unknown time storing cooked broccoli in the hand sink and other violations as noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Uncovered raw chicken stored next to cooked chicken eggs stored over cut celery. Removed to store properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Squeeze bottles without labels. Provide.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-303.12-COther
Official wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s notes
Shrimp stored in water. Discontinue. If thawing use proper mthods under cool running water or refrigeration.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Tongs stored on handles utensils stored in stagnant water. Store properly.
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 issuesminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Raw chicken stored in three bay next to cleaning brush. Discontinue.
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 contaminationmajorCode 590.003/3-501.15-PFFood temperature
Official wording
(A )Cooling Methods (Pf)
Inspector’s notes
Large colanders of rice stored at room temperature to cool for unknown time 113F and 68F. Discontinue and use proper cooling methods. Discarded by employee.
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 temperaturecriticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts 57F fresh noodles 53F cooked chicken 61F bok choy 52F stored under 4 hours. Beverage Air unit temperature 55F was then adjusted by PIC now registering 38F. Maintain cold TCS foods at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 590.004/4-101.11-CFacility maintenance
Official wording
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Can opener and bracket mbedded with rust. Replace. Using pink plastic baskets to store food trash container to store duck sauce and plastic containers chipped and disclored. Provide commercial food contact equipment.
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s notes
Dripping grease from hood and filters. Hood sticker expired. Provide proper cleaning and schedule cleaning of interior hood to ensure current sticker on hood.
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 issuesminorCode 590.004/4-501.12-COther
Official wording
Cutting Surfaces (C)
Inspector’s notes
Replace heavily scored stained cutting boards. Resurface or replace wooden surface after cleaning to remove embedded foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Clean interior / exterior of door to BBQ oven to remove carbon clean interior of Beverage Air unit of food soils. Grease build up in interior fryer cabinet. Fryer basket with crusted food sides of cookline equipment with heavy soils. Interior of walkin shelves walls ceiling fan floor with dried food / soils. Shelving in kitchen areas soiled. Interior of hoison sauce cabinet with soils. Clean all equipment to remove. Area around grease trap very odorous. 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 problemsminorCode 590.004/4-603.14-CCleaning and sanitizing
Official wording
Wet Cleaning (C)
Inspector’s notes
Employee not filling first bay with hot soapy water. A colander is placed in the sink to collect food scraps. Scrape food into a trash receptacle and properly washed equipment immersed in hot soapy water.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Cooked broccli stored in hand sink. PIC instructed to discard.
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 problemsminorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Rodent droppings observed in rear storage area and on shelving. Provide a detailed pest control report from a licensed exterminator.
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 insectsOfficial record from Boston Inspectional Services Department, Nov 14, 2023 · Original Source
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