Inspection
Aug 31, 2026
6 recorded violations
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted several foods in the hot holding unit in the front line recorded Rice-120F Chicken-121F.Monitor the temperature to maintain Minimmum 135F.COS by the PIC Reheated to 165F
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Noted water pooled in the refrigerator and leaking from the equipment.Repair
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 issuesOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Noted visible rust on the ceiling and the walls of the walkin refrigerator.Clean or repaint
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 problemsOfficial wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Provide a smooth cleanable floor in the walkin refrigerator
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 problemsOfficial wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Noted no soap availble at the hand sink on the service line.Provide
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 problemsOfficial wording
Using Dressing Rooms and Lockers (C)
Inspector’s notes
Noted several staff personal items stored in contact with the food items in the dry storage.Discontinue and seperate
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, Aug 31, 2026 · Original Source