Inspection
Jan 28, 2026
5 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Raw chicken/cooked pork inside of the walk-in cooler at 45F. Address and ensure all TCs foods in walk-in cooler are 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.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken observed being stored above on top of the steam table at 112F. Disontinue and esnure all TCS foods are being maintained at 135F and above.
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
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s notes
Paper cup being used to dispense out of bulk food bin in the basement storage area. Discontinue and provide a handled scoop to prevent contamination from hands.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
Walk-in cooler appears to be operating at slightly above the required 38-41F. Address and discontinue use unless the unit is able to maiintain 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.
More about cleaning or sanitizing problemsOfficial wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Soiled wipng cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution. Sanitizer in buckets registering at above the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution..
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 record from Boston Inspectional Services Department, Jan 28, 2026 · Original Source