Inspection
Sep 8, 2026
7 recorded violations
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed multiple handsinks without paper towels. Provide and maintain handsinks fully stocked while in operation. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored with ready to eat food items (rice noodles / cooked salmon). Instructed PIC to remove and properly stored seperated. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed metal container stored directly inside shredded lettuce at grill station and knives stored in between equipment at fryer station. Discontinue and ensure food and utensils are properly stored to prevent contamination
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 contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed multiple food items stored within multiple reach in units inside kitchen between 45F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. COS
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Provide service to reach in units in kitchen which are unable to maintain cold holding (pull out drawer units / low boys)
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) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed multiple soiled cutting boards / knives and cooking equipment with grease splatters. Clean with frequency and maintain
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
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Observed heavy food spills / debris on floors throughout cook line. Clean with frequency to prevent harborage
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, Sep 8, 2026 · Original Source