Eating & Drinking · Boston, MA
7 Knapp St
Last inspected Apr 27, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
Service Sink (C)
There is no mop sink.Provide (PIC stating mop water being disposed in toilet) Provide a plumbers report extension provided
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, Apr 27, 2026 · Original Source
Inspection
10 recorded violations
No wording provided in the official record.
Provide an Allergy warning for the menu
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingClean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit/diarrhea clean up kit on site (procedures to be emailed to the PIC)
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 problemsReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped items in the refrigeration units observed missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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 temperatureVentilation Hood Systems Filters (C)
The hood filters were observed heavily soiled.Clean to remove soils.
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 issuesTemperature Measuring Devices-Functionality (C)
Provide working internal thermometers in the reach in refrigeration units
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 temperatureNonfood Contact Surfaces (C)
Clean the cook line eqipment to remove soils. Clean the interiors of the fryer units to remove grease/soils. Clean the interiors of the reach in refrigeration units to remove soils. Clean the shelving units in the walkin to remove soils
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 problemsService Sink (C)
There is no mop sink.Provide (PIC stating mop water being disposed in toilet) Provide a plumbers report extension provided
An issue that does not fit the common categories. Check the official wording for details.
More about other findingBackflow Prevention (P)
Provide an air gap at the prep sink.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsCleaning Floors Dustless Methods (C)
Clean the floors throughout the kitchen & walkin refrigeration unit to remove soils & debris.
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker has expired on 2.22.26.Provide a proper hood cleaning from a licensed company.Post the new sticker.
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, Apr 17, 2026 · Original Source
Inspection
10 recorded violations
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit/diarrhea clean up kit on site (procedures to be emailed to the PIC)
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 problemsReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped items in the refrigeration units observed missing datemarkings.Provide datemarkings on all prepped items held 41F or below for over 24 hours
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 temperatureVentilation Hood Systems Filters (C)
The hood filters were observed heavily soiled.Clean to remove soils.
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 issuesTemperature Measuring Devices-Functionality (C)
Provide working internal thermometers in the reach in refrigeration units
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 temperatureNonfood Contact Surfaces (C)
Clean the cook line eqipment to remove soils. Clean the interiors of the fryer units to remove grease/soils. Clean the interiors of the reach in refrigeration units to remove soils. Clean the shelving units in the walkin to remove soils
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 problemsService Sink (C)
There is no mop sink.Provide (PIC stating mop water being disposed in toilet)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingBackflow Prevention (P)
Provide an air gap at the prep sink.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsCleaning Floors Dustless Methods (C)
Clean the floors throughout the kitchen & walkin refrigeration unit to remove soils & debris.
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The hood sticker has expired on 2.22.26.Provide a proper hood cleaning from a licensed company.Post the new sticker.
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 problemsNo wording provided in the official record.
Provide an Allergy warning for the menu
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Apr 8, 2026 · Original Source
Inspection
11 recorded violations
Where to Wash (Pf)
Employee observed washing hands in three bay sink. Use hand sinks for hand washing.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEffectiveness-Hair Restraints (C)
Multiple employees observed without hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple containers of uncovered food product in stand up refrigerator. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage-Preventing Contamination from the Premises (C)
Food product observed stored on ground. Elevate to prevent potential contamination.
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 contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple prepped meats in walk in cooler observed without date marking. Provde for all foods held longer than 24 hours.
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 temperatureNonfood-Contact Surfaces (C)
Soiled cardboard observed inside freezer unit and on the floor of cookline. Remove. Surfaces must be easily cleanable.
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 problemsVentilation Hood Systems Filters (C)
Hood filters observed soiled with grease. Clean to remove.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Slicer observed with food soils. Clean to remove.
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 problemsNonfood Contact Surfaces (C)
Sides of oven are soiled with food debris. Under cookline observed with soils. Sides of fryolater observed with soils. Clean to remove.
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker observed expired. Schedule cleaning appointment.
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 problemsCommon Name-Working Containers (Pf)
Unlabled chemical spray bottle observed in bathroom. Provide label.
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, Nov 24, 2025 · Original Source
Inspection
11 recorded violations
Where to Wash (Pf)
Employee observed washing hands in three bay sink. Use hand sinks for hand washing.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEffectiveness-Hair Restraints (C)
Multiple employees observed without hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesPackaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple containers of uncovered food product in stand up refrigerator. Cover to prevent potential contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood Storage-Preventing Contamination from the Premises (C)
Food product observed stored on ground. Elevate to prevent potential contamination.
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 contaminationReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple prepped meats in walk in cooler observed without date marking. Provde for all foods held longer than 24 hours.
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 temperatureNonfood-Contact Surfaces (C)
Soiled cardboard observed inside freezer unit and on the floor of cookline. Remove. Surfaces must be easily cleanable.
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 problemsVentilation Hood Systems Filters (C)
Hood filters observed soiled with grease. Clean to remove.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Slicer observed with food soils. Clean to remove.
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 problemsNonfood Contact Surfaces (C)
Sides of oven are soiled with food debris. Under cookline observed with soils. Sides of fryolater observed with soils. Clean to remove.
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 problemsCleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker observed expired. Schedule cleaning appointment.
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 problemsCommon Name-Working Containers (Pf)
Unlabled chemical spray bottle observed in bathroom. Provide label.
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, Nov 17, 2025 · Original Source
Inspection
1 recorded violation
Handwashing Sinks-Numbers and Capacities (Pf)
Renovation done without plan review. No hand sink in proximity to front service line. Provide hand sink in front service counter area.
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, Feb 28, 2025 · Original Source
Inspection
8 recorded violations
Effectiveness-Hair Restraints (C)
Employees working with food observed with no hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issues(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken in hot box at 125F. Reheated to acceptable temperature. Hold hot foods 135F or above.
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.
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 temperatureVentilation Hood Systems Filters (C)
Hood filters observed with soils. Clean to remove.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Dough sheeter observed with soils. Mixer observed with soils. Clean to remove.
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 problemsHandwashing Sinks-Numbers and Capacities (Pf)
Renovation done without plan review. No hand sink in proximity to front service line. Provide hand sink in front service counter area.
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 problemsHandwashing Signage (C)
Provide hand wash only signage for back of house production line hand sink.
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Wiring coming through wall to provide power to hot line in front service area. Referred to electical division.
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 record from Boston Inspectional Services Department, Feb 7, 2025 · Original Source
Inspection
8 recorded violations
Effectiveness-Hair Restraints (C)
Employees working with food observed with no hair restraints. Provide.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issues(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken in hot box at 125F. Reheated to acceptable temperature. Hold hot foods 135F or above.
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 temperatureReady-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple foods in walk in cooler observed without date marking. Provide for all foods held longer than 24 hours.
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 temperatureVentilation Hood Systems Filters (C)
Hood filters observed with soils. Clean to remove.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Dough sheeter observed with soils. Mixer observed with soils. Clean to remove.
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 problemsHandwashing Sinks-Numbers and Capacities (Pf)
Renovation done without plan review. No hand sink in proximity to front service line. Provide hand sink in front service counter area.
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 problemsHandwashing Signage (C)
Provide hand wash only signage for back of house production line hand sink.
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 problemsRepairing-Premises Structures Attachments and Fixtures-Methods (C)
Wiring coming through wall to provide power to hot line in front service area. Referred to electical division.
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 record from Boston Inspectional Services Department, Jan 30, 2025 · Original Source
Inspection
2 recorded violations
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection Chicken on steam table at 82F. Address and ensure all TCS foods are being maintained at a minimum of 135F and above. Chicken to be reheated to 165F to esnure no bacterial growth.
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 temperatureSystem Maintained in Good Repair (C)
At the time of the re-inspection the hot water faucet was not functioning. Address and make any necessary repairs.
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 record from Boston Inspectional Services Department, Jul 25, 2024 · Original Source
Inspection
6 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shell eggs stored above ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection Chicken on steam table at 82F. Address and ensure all TCS foods are being maintained at a minimum of 135F and above. Chicken to be reheated to 165F to esnure no bacterial growth.
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 temperatureNonfood-Contact Surfaces (C)
Cardboard on ground of walk in cooler. Person in charge removed.
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 problemsVentilation Hood Systems Filters (C)
Hood filters observed with grease build up. Clean to remove. Hood sticker is current.
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 issuesSystem Maintained in Good Repair (C)
At the time of the re-inspection the hot water faucet was not functioning. Address and make any necessary repairs.
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 issuesCommon Name-Working Containers (Pf)
Chemical spray bottle observed with no label. Provide.
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, Jul 18, 2024 · Original Source
Inspection
5 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shell eggs stored above ready to eat foods. Corrected on site.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken on steam table at 78F. Person in charge discarded. Ensure hot held foods at held at 135F or above.
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 temperatureNonfood-Contact Surfaces (C)
Cardboard on ground of walk in cooler. Person in charge removed.
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 problemsVentilation Hood Systems Filters (C)
Hood filters observed with grease build up. Clean to remove. Hood sticker is current.
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 issuesCommon Name-Working Containers (Pf)
Chemical spray bottle observed with no label. Provide.
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, Jul 8, 2024 · Original Source
Inspection
2 recorded violations
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw Beef sitting on counter @ 52f ensure proper cold hold of 41f or below. (When prepping or cutting beef take out small amounts cut and then store in walk-in cooler). Manager moved beef to walk-in to chill at time of inspection
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 temperatureCleaning Frequency and Restrictions (C)
1) Hood Vents with heavy grease build up clean to remove 2) Walls and piping to right of cooking line near ansul system with heavy grease build up clean to remove
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, Apr 10, 2024 · Original Source
Inspection
2 recorded violations
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw Beef sitting on counter @ 52f ensure proper cold hold of 41f or below. (When prepping or cutting beef take out small amounts cut and then store in walk-in cooler). Manager moved beef to walk-in to chill at time of inspection
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 temperatureCleaning Frequency and Restrictions (C)
1) Hood Vents with heavy grease build up clean to remove 2) Walls and piping to right of cooking line near ansul system with heavy grease build up clean to remove
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, Apr 3, 2024 · Original Source
Inspection
5 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Containers of raw meat stored above produce and ready to eat foods in walk-in refrigerator. Corrected on site. Store raw meat below cooked food and produce to prevent contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A )Cooling Methods (Pf)
Containers of cooked egg & tomato covered in reach-in refrigerator at 125F. Cool cooked foods uncovered to allow heat to escape. Do not cover until completely cooled to 41F. Cool to 70F in 2 hours then to 41F in 4 more hours.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Prepared chicken wings in hot holding at 100F. Discarded by PIC. Ensure hot holding temperature is 135F and above at all times.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of microwave with soils. Clean and maintain.
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 problemsNonfood Contact Surfaces (C)
Grease and soils on floor under deep fryer. Soils and spills on spice shelf over cook ine refrigerator. Interior of cook line refrigerator with spills and soils. Clean and maintain.
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, Oct 19, 2023 · Original Source
Inspection
5 recorded violations
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Containers of raw meat stored above produce and ready to eat foods in walk-in refrigerator. Corrected on site. Store raw meat below cooked food and produce to prevent contamination.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding(A )Cooling Methods (Pf)
Containers of cooked egg & tomato covered in reach-in refrigerator at 125F. Cool cooked foods uncovered to allow heat to escape. Do not cover until completely cooled to 41F. Cool to 70F in 2 hours then to 41F in 4 more hours.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Prepared chicken wings in hot holding at 100F. Discarded by PIC. Ensure hot holding temperature is 135F and above at all times.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of microwave with soils. Clean and maintain.
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 problemsNonfood Contact Surfaces (C)
Grease and soils on floor under deep fryer. Soils and spills on spice shelf over cook ine refrigerator. Interior of cook line refrigerator with spills and soils. Clean and maintain.
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, Oct 12, 2023 · Original Source