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Eating & Drinking · Boston, MA

Parish Cafe

359 Boylston St

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

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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

11 inspections

Inspection

Sep 11, 2026

Passed

5 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed 2 burritos being stored uncovered on a tray placed ontop of a wiping cloth. Ensure staff is properly storing foods to prevent contamination.

In plain English

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

More about other finding
criticalCode 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

Chicken being stored in the flip top 52F. Staff removed the chicken and placed back into the walk in. Ensure staff is not over filling the containers. Recommend using stainless steal containers instead of plastic.

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 590.003/3-502.11-PFOther

Official wording

Variance Requirement (Pf)

Inspector’s notes

No prep sink. Kitchen is small. A variance request form will be sent over with this report. Please fill out the paper work and send back over for review.

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 kit for both 3 bays. Provide quarts test strips.

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
criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar has 2 low temp dishmachines. #1- 100ppm #2- 0 ppm. We primed the machine and there is sanitizer attached. Contact company to repair.

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, Sep 11, 2026 · Original Source

Inspection

Sep 4, 2026

Failed

5 recorded violations

minorCode 590.003/3-302.11-COther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

Inspector’s notes

Observed 2 burritos being stored uncovered on a tray placed ontop of a wiping cloth. Ensure staff is properly storing foods to prevent contamination.

In plain English

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

More about other finding
criticalCode 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

Chicken being stored in the flip top 52F. Staff removed the chicken and placed back into the walk in. Ensure staff is not over filling the containers. Recommend using stainless steal containers instead of plastic.

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 590.003/3-502.11-PFOther

Official wording

Variance Requirement (Pf)

Inspector’s notes

No prep sink. Kitchen is small. A variance request form will be sent over with this report. Please fill out the paper work and send back over for review.

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 kit for both 3 bays. Provide quarts test strips.

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
criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar has 2 low temp dishmachines. #1- 100ppm #2- 0 ppm. We primed the machine and there is sanitizer attached. Contact company to repair.

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, Sep 4, 2026 · Original Source

Inspection

Sep 19, 2025

Passed

6 recorded violations

minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Cooked chicken date marked 9.12 observed cooling in covered container in walk in cooler at 102F. Clam chowder observed in deep container in walk in cooler at 113F. Move to shallow pan or uncovered sheet tray to allow product to properly cool.

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
criticalCode 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

Black beans in walk in cooler dated 9.6 at 71F. Clam chowder in deep pan at 113F in walk in cooler. Product discarded. Product elevated in temperature due to improper cooling. Spoke to PIC and corrected.

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 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Date marked foods observed past date. "Jim Murray" sauce date marked on 9.2.25 in walk in cooler. Discarded. Ensure date marked foods are not kept longer than 7 days or past manufacturers use by 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.

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

Soiled cardboard observed lining bar refrigeration. Remove. Surfaces must be easily cleanable.

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

Live mouse observed behind the bar area. Provide an updated pest report.

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles observed wit blue liquid with no label. Provide label for all chemicals.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source

Inspection

Sep 12, 2025

Failed

6 recorded violations

minorCode 590.003/3-501.15-CFood temperature

Official wording

(B) Cooling Methods (C)

Inspector’s notes

Cooked chicken date marked 9.12 observed cooling in covered container in walk in cooler at 102F. Clam chowder observed in deep container in walk in cooler at 113F. Move to shallow pan or uncovered sheet tray to allow product to properly cool.

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
criticalCode 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

Black beans in walk in cooler dated 9.6 at 71F. Clam chowder in deep pan at 113F in walk in cooler. Product discarded. Product elevated in temperature due to improper cooling. Spoke to PIC and corrected.

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 590.003/3-501.17-PFFood temperature

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Date marked foods observed past date. "Jim Murray" sauce date marked on 9.2.25 in walk in cooler. Discarded. Ensure date marked foods are not kept longer than 7 days or past manufacturers use by 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.

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

Soiled cardboard observed lining bar refrigeration. Remove. Surfaces must be easily cleanable.

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

Live mouse observed behind the bar area. Provide an updated pest report.

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
majorCode 590.007/7-102.11-PFOther

Official wording

Common Name-Working Containers (Pf)

Inspector’s notes

Chemical spray bottles observed wit blue liquid with no label. Provide label for all chemicals.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Sep 12, 2025 · Original Source

Inspection

Feb 19, 2025

Report filed

1 recorded violation

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Bottom shelf of dry food storage under prep table in basement does not have a 6" clearance. Relocate foods to protected areas.

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

Official record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source

Inspection

Dec 23, 2024

Report filed

4 recorded violations

criticalCode 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

Cooked onions 64F multiple foods in flip top unit with elevated temperatures. All foods in unit made the previous day. All products in unit were voluntarily discarded on site. Alternative means of cold holding on site at below 41F. PIC to call for unit to be repaired.

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 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Door gasket is broken at basement walkin. Replace.

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 590.005/5-202.15-CPermits, training, and postings

Official wording

Conditioning Device Design (C)

Inspector’s notes

Water filter in basement closet. cartridge appears soiled black in color. Change according to manufacters instructions maintain records on site.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Basement prep kitchen floor with missing paint. Seal with cleanable materials. Repair.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source

Inspection

Dec 16, 2024

Failed

4 recorded violations

criticalCode 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

Cooked onions 64F multiple foods in flip top unit with elevated temperatures. All foods in unit made the previous day. All products in unit were voluntarily discarded on site. Alternative means of cold holding on site at below 41F. PIC to call for unit to be repaired.

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 590.004/4-501.11-CEquipment and utensils

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Door gasket is broken at basement walkin. Replace.

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 590.005/5-202.15-CPermits, training, and postings

Official wording

Conditioning Device Design (C)

Inspector’s notes

Water filter in basement closet. cartridge appears soiled black in color. Change according to manufacters instructions maintain records on site.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Basement prep kitchen floor with missing paint walkin cooler wall corner seam paneling is missing. Seal with cleanable materials. Repair.

In plain English

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

More about other finding

Official record from Boston Inspectional Services Department, Dec 16, 2024 · Original Source

Inspection

Aug 13, 2024

Passed

4 recorded violations

minorCode 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.

In plain English

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

More about other finding
minorCode 590.006/6-304.11-CFacility maintenance

Official wording

Mechanical-Ventilation (C)

Inspector’s notes

What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.

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 590.009(E)Other

Official wording

Anti-Choking

Inspector’s notes

No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In plain English

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

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Commercially prepared ice cream on premises. Provide frozen dessert license on permit.

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, Aug 13, 2024 · Original Source

Inspection

Jul 31, 2024

Failed (extension granted)

9 recorded violations

majorCode 590.002(B)/2-102.11-PFOther

Official wording

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

Inspector’s notes

Priority violations. Provide active managerial control.

In plain English

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

More about other finding
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/

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
criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.

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
minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floors in walkin cooler with soils. 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.

More about cleaning or sanitizing problems
minorCode 590.004/4-903.11-C1Equipment and utensils

Official wording

(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Inspector’s notes

Patio with clean glassware storage no overhead protection PIC provided umbrella.

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 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.

In plain English

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

More about other finding
minorCode 590.006/6-304.11-CFacility maintenance

Official wording

Mechanical-Ventilation (C)

Inspector’s notes

What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.

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 590.009(E)Other

Official wording

Anti-Choking

Inspector’s notes

No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In plain English

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

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Commercially prepared ice cream on premises. Provide frozen dessert license on permit.

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, Jul 31, 2024 · Original Source

Inspection

Jul 24, 2024

Failed

9 recorded violations

minorCode 590.004/4-602.13-CCleaning and sanitizing

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Floors in walkin cooler with soils. 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.

More about cleaning or sanitizing problems
majorCode 590.002(B)/2-102.11-PFOther

Official wording

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

Inspector’s notes

Priority violations. Provide active managerial control.

In plain English

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

More about other finding
majorCode 590.003/3-603.11-PFFood temperature

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/

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
criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.

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
minorCode 590.004/4-903.11-C1Equipment and utensils

Official wording

(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)

Inspector’s notes

Patio with clean glassware storage no overhead protection PIC provided umbrella.

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 590.006/6-101.11-COther

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Floors in basement prep area with peeling paint and exposed concrete peeling paint above dry storage shelving in basement. Clean and resurface.

In plain English

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

More about other finding
minorCode 590.006/6-304.11-CFacility maintenance

Official wording

Mechanical-Ventilation (C)

Inspector’s notes

What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.

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 590.009(E)Other

Official wording

Anti-Choking

Inspector’s notes

No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.

In plain English

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

More about other finding
notedCode L1Other

Official wording

No wording provided in the official record.

Inspector’s notes

Commercially prepared ice cream on premises. Provide frozen dessert license on permit.

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, Jul 24, 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

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