Inspection
May 28, 2025
8 recorded violations
Official wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s notes
CFPM is not at the location at the time of the inspection. PIC is unable to answer questions during inspection Multiple priority violations noted on the inspection report. Review procedures with staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Numerous squeeze bottles andcontainers with no labeing- Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Bowls used as scoops in bulk food containers- Provide a scoop with handle Scoop used for rice stored in stgnant water- Reviewd proper storage and corrected
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Garlic/oil and whole in shell eggs stored in ambient air at the cookline Garlic/oil 70F for an undetermined amount of time was voluntarily discarded The eggs were at 49F and were placed back in refrigeration at 38F
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
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Door to ice machine is missing and was replaced with taped cardboard- Make proper repairs
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 issuesOfficial wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
At the time of the inspection the bucket of chlorine sanitizer for the low temperature dishwasher is empty and per the employees there is no sanitizer at the establishment. A phone call was made to the owner and sanitizer is being purchased. Employees were instructed to use disposable tableware until the sanitizer in the dish machine is testing at 50-100ppm
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
Hood filters with heavy grease buildup- Clean with proper frequency Hood sticker upto date
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
No hand soap available at any of the sinks in food preparation and warewashing areas- Owner en route to establishment to correct
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 record from Boston Inspectional Services Department, May 28, 2025 · Original Source