Large bus bucket filled with fried chicken does not appea to be cooling properly. Discontinue and ensure all TCS foods are being cooled and stored properly to ensure no bacterial growth.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods inside of the first glass cooler in the main kitchen area ranging from 48-99F. Address and esnure all TCS foods are being maintained at below 41F. All foods to be removed and placed into a walk-in cooler that is operating 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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
First glass cooler does not appear to be functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Small singel door basement freezer with excess frost build-up. Defrost and 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen being blocked by small storge rack. Discontinue and ensure all hand sinks are accessible during all operational hours.
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.
Large bus bucket filled with fried chicken does not appea to be cooling properly. Discontinue and ensure all TCS foods are being cooled and stored properly to ensure no bacterial growth.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Foods inside of the first glass cooler in the main kitchen area ranging from 48-99F. Address and esnure all TCS foods are being maintained at below 41F. All foods to be removed and placed into a walk-in cooler that is operating 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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
First glass cooler does not appear to be functioning properly. Address and discontinue use unless the unit is able to maintain a temperature of below 41F.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Small singel door basement freezer with excess frost build-up. Defrost and 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen being blocked by small storge rack. Discontinue and ensure all hand sinks are accessible during all operational hours.
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.
Official record from Boston Inspectional Services Department, Aug 24, 2026 · Original Source
Inspection
Jan 16, 2026
Passed
9 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Gel packs observed being stored directly on foods inside of the flip top cooler. Discontinue use of plastic ice packs on foods. All other foods inside of the unit were at below 41F.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken stored on the top of the flip top cooler with an elevated temperature of 54F. Address and ensure all TCS foods are being maintained at 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.
Provide all 3 drain plugs that do not require placing plastic wrap under them in order to function properly.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available at the time of the inspection for the chemical dish machine. 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
Chlorine sanitizer inside of the buckets registering way of the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizer.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Fan cover to the basement walk-in cooler visibly soiled. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen area being blocked by pots and storage rack. Address and ensure all hand sinks are accessibel during operational hours.
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.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Sticky fly paper observed hanging directly next to food storage shelves. Remove during operational hours.
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, Jan 16, 2026 · Original Source
Inspection
Jan 8, 2026
Failed
9 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Gel packs observed being stored directly on foods inside of the flip top cooler. Discontinue use of plastic ice packs on foods. All other foods inside of the unit were at below 41F.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken stored on the top of the flip top cooler with an elevated temperature of 54F. Address and ensure all TCS foods are being maintained at 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.
Provide all 3 drqain plugs that do not require placing plastic wrap under them in order to function properly.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test strips available at the time of the inspection for the chemical dish machine. 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
Chlorine sanitizer inside of the buckets registering way of the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizer.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Fan cover to the basement walk-in cooler visibly soiled. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink in the main kitchen area being blocked by pots and storage rack. Address and ensure all hand sinks are accessibel during operational hours.
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.
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Sticky fly paper observed hanging directly next to food storage shelves. Remove during operational hours.
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, Jan 8, 2026 · Original Source
Inspection
Apr 9, 2025
Passed
11 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shrimp being stored on the top shelf under the flip top refrigeration unit. Ensure staff is properly storing foods. Staff removed and placed on the bottom shelf. Observed food being stored with no lids/covers inside the refrigeration units. Provide proper covering.
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
Observed soiled wiping clothes being stored on the counters. Provide sanitizer buckets for wiping clothes with sanitizer inside.
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.
Observed chicken being stored in the flip top and in the refrigeration unit. The PIC stated that he cooks the chicken for a few minutes and then places it inside the refrigeration units and then he cooks the chicken to 165F to order. The chicken temperature was 42F. PIC removed the chicken and the chicken was discarded. Observed beef being stored in the flip top and refrigeration units. The PIC stated he boils the meat for a few minutes then he places the meat inside a food container places it inside the refrigeration unit and then cooks the meat to 160F to order. The meat temperature located in the flip top was 57F. The meat was removed by the PIC and discarded.
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.
Observed soups being stored in the refrigeration unit. PIC stated that he just made the soup. When asked if they were planning on using the soup tonight or tomorrow he stated tonight. When asked about the cooling procedures PIC was not able to communicate the cooling times and breakdown. Ensure staff is properly trained on cooling procedures. Email will be sent with this information. Observed noodles being stored on the shelf wrapped in plastic wrap. PIC stated they were cooling. Ensure staff is educated on cooling procedures.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed foods being stored in the flip top refrigeration unit out of temp. All foods were removed and discarded. Ensure staff is trained properly on cold holding temperatures. Beef- 57F Tofu- 57F Steak- 42F Sprouts- 57F Observed noodles being stored in a bucket of stagnant water next to stove. PIC removed noodles and discarded. Ensue staff is not storing noodle in stagnant water in a bucket on the floor.
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.
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
Observed soiled knifes being stored on the magnet. Remove knifes and properly clean and sanitize all knife. Observed a knife with plastic wrap wrapped around the handle. Remove and replace knife.
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 a soiled pot in the hand sink. Remove pot and ensure that staff is not using the hand sink to store soiled equipment.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Observed no drain plugs in the 3 bay sink. Provide drain plugs.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled kitchen floors. Clean to remove grease and soil. Clean behind stove. Observed build up in the trap under the dishwasher . Clean the trap under the dishwasher to remove all build up.
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.
Observed debris inside the light shields in the kitchen area. Remove light shields and clean debris.
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, Apr 9, 2025 · Original Source
Inspection
Apr 7, 2025
Failed
11 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shrimp being stored on the top shelf under the flip top refrigeration unit. Ensure staff is properly storing foods. Staff removed and placed on the bottom shelf. Observed food being stored with no lids/covers inside the refrigeration units. Provide proper covering.
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
Observed soiled wiping clothes being stored on the counters. Provide sanitizer buckets for wiping clothes with sanitizer inside.
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.
Observed chicken being stored in the flip top and in the refrigeration unit. The PIC stated that he cooks the chicken for a few minutes and then places it inside the refrigeration units and then he cooks the chicken to 165F to order. The chicken temperature was 42F. PIC removed the chicken and the chicken was discarded. Observed beef being stored in the flip top and refrigeration units. The PIC stated he boils the meat for a few minutes then he places the meat inside a food container places it inside the refrigeration unit and then cooks the meat to 160F to order. The meat temperature located in the flip top was 57F. The meat was removed by the PIC and discarded.
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.
Observed soups being stored in the refrigeration unit. PIC stated that he just made the soup. When asked if they were planning on using the soup tonight or tomorrow he stated tonight. When asked about the cooling procedures PIC was not able to communicate the cooling times and breakdown. Ensure staff is properly trained on cooling procedures. Email will be sent with this information. Observed noodles being stored on the shelf wrapped in plastic wrap. PIC stated they were cooling. Ensure staff is educated on cooling procedures.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed foods being stored in the flip top refrigeration unit out of temp. All foods were removed and discarded. Ensure staff is trained properly on cold holding temperatures. Beef- 57F Tofu- 57F Steak- 42F Sprouts- 57F Observed noodles being stored in a bucket of stagnant water next to stove. PIC removed noodles and discarded. Ensue staff is not storing noodle in stagnant water in a bucket on the floor.
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.
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
Observed soiled knifes being stored on the magnet. Remove knifes and properly clean and sanitize all knife. Observed a knife with plastic wrap wrapped around the handle. Remove and replace knife.
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 a soiled pot in the hand sink. Remove pot and ensure that staff is not using the hand sink to store soiled equipment.
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 590.005/5-501.114-CWater, plumbing, and sewage
Official wording
Using Drain Plugs (C)
Inspector’s notes
Observed no drain plugs in the 3 bay sink. Provide drain plugs.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled kitchen floors. Clean to remove grease and soil. Clean behind stove. Observed build up in the trap under the dishwasher . Clean the trap under the dishwasher to remove all build up.
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.
Observed debris inside the light shields in the kitchen area. Remove light shields and clean debris.
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.
In warewashing on shelf above three bay sink found chicken thawing out. Discontinue and thaw under running water in refrigerator the day before or you can cook frozen.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In kitchen found raw whole eggs out 55F. PIC will need to store the eggs at or below 45F. This can be a small amount in a container deep in ice or in refrigerator. Bean sprout out at 44F and to go bags of bean sprouts on a very little amount of ice 45F. Please cold hold at 41F or below.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to clean the shelves in kitchen and in three door refrigerator in back warewashing room. Please paint to seal rusty shelves.
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.
PIC will need to clean the hood filters on the cooking line. Hood sticker good until Jan 2025
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 will need to bleach out the cutting boards. I found some in warewashing area (clean) and some in basement prep that will need to be cleaned or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In warewashing on shelf above three bay sink found chicken thawing out. Discontinue and thaw under running water in refrigerator the day before or you can cook frozen.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
In kitchen found raw whole eggs out 55F. PIC will need to store the eggs at or below 45F. This can be a small amount in a container deep in ice or in refrigerator. Bean sprout out at 44F and to go bags of bean sprouts on a very little amount of ice 45F. Please cold hold at 41F or below.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to clean the shelves in kitchen and in three door refrigerator in back warewashing room. Please paint to seal rusty shelves.
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.
PIC will need to clean the hood filters on the cooking line. Hood sticker good until Jan 2025
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 will need to bleach out the cutting boards. I found some in warewashing area (clean) and some in basement prep that will need to be cleaned or replaced.
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, Jan 13, 2025 · Original Source
Inspection
Sep 18, 2024
Report filed
15 recorded violations
majorCode 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 not monitoring cleaning warewashing and date marking. CFPM to retrain all staff on all violations noted
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple condiment containers at cook line and squeeze bottles observed without identification labels. Provide labels when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In use utensils observed stored in between equipments in stagnant water. Discontinue Observed single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food prep the night before stored in the refrigeration unit observed without date marking. Provide date marking with made/discard date.
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.
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.
Provide a conspicious thermomether to all the refrigeration units observed without a thermometer.
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
Dishwasher observed without date plate. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Dishwasher unable to display temperature for wash and final rinse temperature. 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.
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 and exterior of microwaves observed soiled in between equipments observed soiled kitchen shelvings and walking units shelvings observed soiled interior and exterior of multiple refrigeration units observed soiled by visible food spills and hand prints cook range observed soiled interior of dishwasher obseerved soiled interior and exterior of prep sink observed soiled exterior of numerous storage bins observed soiled utensils bucket holder observed soiled dishwasher basket observed heavily soiled and interior of ice machine observed with black substances. Clean and sanitize 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by pans and utensils. Discontinue and maintain accessible. Corrected on site (COS)
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.
Multiple rodent droppings observed in the dinning area rodent droppings observed on top of the dishwasher. PIC to email current 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.
Person in charge not demonstrating proper cleaning of equipment not monitoring cleaning warewashing and date marking. CFPM to retrain all staff on all violations noted
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Multiple condiment containers at cook line and squeeze bottles observed without identification labels. Provide labels when removed from original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In use utensils observed stored in between equipments in stagnant water. Discontinue Observed single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous containers of food prep the night before stored in the refrigeration unit observed without date marking. Provide date marking with made/discard date.
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.
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.
Provide a conspicious thermomether to all the refrigeration units observed without a thermometer.
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
Dishwasher observed without date plate. 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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Dishwasher unable to display temperature for wash and final rinse temperature. 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.
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 and exterior of microwaves observed soiled in between equipments observed soiled kitchen shelvings and walking units shelvings observed soiled interior and exterior of multiple refrigeration units observed soiled by visible food spills and hand prints cook range observed soiled interior of dishwasher obseerved soiled interior and exterior of prep sink observed soiled exterior of numerous storage bins observed soiled utensils bucket holder observed soiled dishwasher basket observed heavily soiled and interior of ice machine observed with black substances. Clean and sanitize 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Kitchen main handsink observed blocked by pans and utensils. Discontinue and maintain accessible. Corrected on site (COS)
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.
Multiple rodent droppings observed in the dinning area rodent droppings observed on top of the dishwasher. PIC to email current 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, Sep 10, 2024 · Original Source
Inspection
Jul 5, 2024
Passed
7 recorded violations
minorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In basement walk in product on the floor under the wire shelves.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to clean and paint rusty wire shelves in the refrigerators in back 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.
Hoos filters on cooking line will need to be cleaned. Hood is due in July to be cleaned.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to have sanitizer buckets set up for staff to use on the cooking line and in 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts two location on ice 45F and ^8F in the refrigerator. PIC removed and will store at or below 41F going forward.
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 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
PIC will need to have sanitizer buckets set up for staff to use on the cooking line and in 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Bean sprouts two location on ice 45F and ^8F in the refrigerator. PIC removed and will store at or below 41F going forward.
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.
Hoos filters on cooking line will need to be cleaned. Hood is due in July to be cleaned.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
In basement walk in product on the floor under the wire shelves.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
PIC will need to clean and paint rusty wire shelves in the refrigerators in back 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.
Official record from Boston Inspectional Services Department, Jun 27, 2024 · Original Source
Inspection
Jan 10, 2024
Passed
6 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
PIC will need to review with staff to not eat in the warewashing room or kitchen. Please have staff eat luch in dining room.
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.
Meats thawing at room temperature. Discontinue and thaw as discussed.
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.
PIC will need to review with staff proper cooling of foods. Discontinue to cooling cooked chicken in a sink of water. Cool as discussed.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh whole eggs at 49F. PIC put back into refrigerator to store at 45F or below. Also bean sprouts stored on ice stacked to high above Ice. Please use a metal container and keep filled not higher than ice in the bucket as discussed. Must be store 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.
Official record from Boston Inspectional Services Department, Jan 10, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Jan 3, 2024
Failed
6 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
PIC will need to review with staff to not eat in the warewashing room or kitchen. Please have staff eat luch in dining room.
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.
Meats thawing at room temperature. Discontinue and thaw as discussed.
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.
PIC will need to review with staff proper cooling of foods. Discontinue to cooling cooked chicken in a sink of water. Cool as discussed.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Fresh whole eggs at 49F. PIC put back into refrigerator to store at 45F or below. Also bean sprouts stored on ice stacked to high above Ice. Please use a metal container and keep filled not higher than ice in the bucket as discussed. Must be store 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.