SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
9 inspections
Inspection
Apr 23, 2025
Passed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed no date marking on the deli meats located in the 2 door reach in. Please provide proper date marking.
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, Apr 23, 2025 · Original Source
Inspection
Apr 16, 2025
Failed
1 recorded violation
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed no date marking on the deli meats located in the 2 door reach in. Please provide proper date marking.
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, Apr 16, 2025 · Original Source
Inspection
Dec 3, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Sticker is expired 03/24. The restaurant is still not open the stove has not been used. Hood company scheduled for 11/1/24.
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, Dec 3, 2024 · Original Source
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
Inspection
Oct 29, 2024
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood Sticker is expired 03/24. The restaurant is still not open the stove has not been used. Hood company scheduled for 11/1/24.
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, Oct 29, 2024 · Original Source
Inspection
Jul 8, 2024
Passed
2 recorded violations
majorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips. 6/20/24- Thermometer was ordered on 6/18/24.
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 proper enclosed ceiling over the bar area. 6/20/24- Owner will send licensed invoice on cost to install smooth non porous ceiling at bar.
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.
Dish machine- the wash cycle is not at temperature. Contact a licensed plumber to repair the dishmachine. Provide the invoice from the licensed plumber.
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 the drain connected to the prep sink is not properly situated the correct way. Ensure the drain is placed properly so that the water drains and does not flood the floor. Pictures tanken. Contact a licensed plumber to repair.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the lock on the door outside leading to the storage area and the lock on the door to the shed outside (where the refrigeration units are located) both not working properly. Repair locks and ensure proper locks for security of the food items.
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 must be from an approved source. Not retail to retail. Must be purchased from a Wholesaler. Please contact Modern Pastry to see if they are a wholesaler and purchase from wholeale not retail. 4/8/24- No food items observed at the time of the inspection. Provide proper invoices. 5.16.24- PIC provide a list of wholesalers where they plan on purchasing their foods items. Ensure to purchase all food items from a wholesaler. Not retail to retail.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips. 6/20/24- Thermometer was ordered on 6/18/24.
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 proper enclosed ceiling over the bar area. 6/20/24- Owner will send licensed invoice on cost to install smooth non porous ceiling at bar.
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, Jun 20, 2024 · Original Source
Inspection
May 31, 2024
Failed (extension granted)
15 recorded violations
criticalCode 590.003(A)/3-201.11-POther
Official wording
Compliance with Food Law (P)
Inspector’s notes
Food must be from an approved source. Not retail to retail. Must be purchased from a Wholesaler. Please contact Modern Pastry to see if they are a wholesaler and purchase from wholeale not retail. 4/8/24- No food items observed at the time of the inspection. Provide proper invoices.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Dishwasher not working/needs repair and 3-bay sink is not large enough to immerse largest equipment. 4/8/24- Observed a dishwasher being stored outside. PIC stated it was the old dishwasher and they were disposing of it. The new dishwasher that was in the warewash room was not working. Provide a working commerical grade dishwasher. And remove old dishwasher from outside. Observed the 3-bay sink and it is not large enough to immerse large equipment. Provide proper sink. Observed no place to place dirty equipment plates glasses. Provide a cart or a place to store dirty items.
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
No sanitizer or detergent at dishwasher or 3 bay sink. Only pre wash. Provide detergent and sanitizer for both units. 4/8/24- No sanitizer or detergent at dishwasher or 3 bay sink. Provide commerical grade detergent and sanitizer for both units.
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.
Dish machine needs repair not working - Please repair or replace One of the faucets i
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 stated he is changing the name of the establishment from BU Bistro to Pomona. An email was sent to the PIC asking to fill out the attached application with the new DBA name and return to isdhealth@boston.gov . Ensure to provide proper allergen signage. Emailed PIC allergen siganage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit onsite. Provide test kit for 3-bay sink.
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
Vents in warewashing over clean dishes are have heavy dust build up - Clean to remove dust buildup.
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.
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 sealed wall and ceiling in the back shed. Provide proper enclosed ceiling over the bar area.
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.
No handwash signs at handsinks. Handwashing sinks must be supplied with visible employee hand wash signage. Provide proper signage at all handsinks.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the lock on the door outside leading to the storage area and the lock on the door to the shed outside (where the refrigeration units are located) both not working properly. Repair locks and ensure proper locks for security of the food items.
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, May 31, 2024 · Original Source
Inspection
May 16, 2024
Failed (extension granted)
11 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC stated he is changing the name of the establishment from BU Bistro to Pomona. An email was sent to the PIC asking to fill out the attached application with the new DBA name and return to isdhealth@boston.gov . Ensure to provide proper allergen signage. Emailed PIC allergen siganage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food must be from an approved source. Not retail to retail. Must be purchased from a Wholesaler. Please contact Modern Pastry to see if they are a wholesaler and purchase from wholeale not retail. 4/8/24- No food items observed at the time of the inspection. Provide proper invoices. 5.16.24- PIC provide a list of wholesalers where they plan on purchasing their foods items. Ensure to purchase all food items from a wholesaler. Not retail to retail.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.16.24- PIC stated that they will be using the dishwasher next to the 3 bay sink to clean pots and pans. The largest pot (rice cooker) was placed inside the dish machine to ensure that it fit. Dish machine is leaking. Contact a licensed plumber to repair the dishmachine. Provide the invoice from the licensed plumber.
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
No temperature measuring device for dishmachine. Provide an irreversible thermometer or 160 thermal strips.
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No test kit onsite. Provide test kit for 3-bay sink.
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
No sanitizer or detergent at dishwasher or 3 bay sink. Only pre wash. Provide detergent and sanitizer for both units. 4/8/24- No sanitizer or detergent at dishwasher or 3 bay sink. Provide commerical grade detergent and sanitizer for both units.
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 the drain connected to the prep sink is not properly situated the correct way. Ensure the drain is placed properly so that the water drains and does not flood the floor. Pictures tanken. Contact a licensed plumber to repair.
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.
No handwash signs at handsinks. Handwashing sinks must be supplied with visible employee hand wash signage. Provide proper signage at all handsinks.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Observed the lock on the door outside leading to the storage area and the lock on the door to the shed outside (where the refrigeration units are located) both not working properly. Repair locks and ensure proper locks for security of the food items.
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.