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Eating & Drinking w/ Take Out · Boston, MA

Puritan Restaurant

735 William T Morrissey Bl

Last inspected Jul 31, 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

Jul 31, 2026

Passed

6 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

Observed raw chicken cold holding at 48-52f. PIC removed and placed in the walk in unit without covers to cool properly.

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Missing testing device for 3 compartment sink. Provide at all times.

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 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Heavy food soils observed inside all refrigeration units. Clean to remove. Heavy food soils observed on window ledge next to the pizza station. Clean to remove. Heavy food soils and grease build up observed under the frying and pizza oven. 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink observed block by equipment on cookline. PIC removed. Assure all handsinks are accesible at all times.

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 problems
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Observed heavy debris under multiple shelving units and refrigeration units. Clean to remove

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 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Multiple handsinks observed with food soils and debris on the fixtures. Clean to remove

In plain English

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 problems

Official record from Boston Inspectional Services Department, Jul 31, 2026 · Original Source

Inspection

Jul 24, 2026

Failed

6 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

Observed raw chicken cold holding at 48-52f. PIC removed and placed in the walk in unit without covers to cool properly.

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Missing testing device for 3 compartment sink. Provide at all times.

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 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Heavy food soils observed inside all refrigeration units. Clean to remove. Heavy food soils observed on window ledge next to the pizza station. Clean to remove. Heavy food soils and grease build up observed under the frying and pizza oven. 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Handsink observed block by equipment on cookline. PIC removed. Assure all handsinks are accesible at all times.

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 problems
minorCode 590.006/6-501.114-CFacility maintenance

Official wording

Maintaining Premises Unnecessary Items and Litter (C)

Inspector’s notes

Observed heavy debris under multiple shelving units and refrigeration units. Clean to remove

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 590.006/6-501.18-CWater, plumbing, and sewage

Official wording

Cleaning of Plumbing Fixtures (C)

Inspector’s notes

Multiple handsinks observed with food soils and debris on the fixtures. Clean to remove

In plain English

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 problems

Official record from Boston Inspectional Services Department, Jul 24, 2026 · Original Source

Inspection

Apr 7, 2026

Passed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple plastic squeeze bottles missing labels. Provide

In plain English

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

More about other finding
minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy food soils on the interior and exterior of all refrigeration and freezer units. Clean to remove Observed heavy debri under the 3 compartment sink metal shelving units and refrigeration units. 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed multiple handsinks with soiled equipment stored in the basin. Clean and remove. Retrain staff on proper use of handsinks.

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 problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

Observed ice build up on the floor of the walk in freezer. Clean to remove Handsink with visible leak. PIC turned off water and provided documentation for repair order. PIC will utilize the handsink at the other end of cookline until repair if made. Handsink must be accesible at all times.

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 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Rodent droppings observed on the floor and on cardboard utilized on the shelving units. Remove all cardboard and sanitize all areas.

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

Official record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source

Inspection

Mar 31, 2026

Failed

5 recorded violations

minorCode 590.003/3-302.12-COther

Official wording

Food Storage Containers Identified with Common Name of Food (C)

Inspector’s notes

Multiple plastic squeeze bottles missing labels. Provide

In plain English

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

More about other finding
minorCode 590.004/4-601.11-CCleaning and sanitizing

Official wording

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Inspector’s notes

Observed heavy food soils on the interior and exterior of all refrigeration and freezer units. Clean to remove Observed heavy debri under the 3 compartment sink metal shelving units and refrigeration units. 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 590.005/5-205.11-PFHandwashing

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Observed multiple handsinks with soiled equipment stored in the basin. Clean and remove. Retrain staff on proper use of handsinks.

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 problems
criticalCode 590.005/5-205.15-PFacility maintenance

Official wording

System Maintained in Good Repair (P)

Inspector’s notes

Observed ice build up on the floor of the walk in freezer. Clean to remove Handsink with visible leak. PIC turned off water and provided documentation for repair order. PIC will utilize the handsink at the other end of cookline until repair if made. Handsink must be accesible at all times.

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 590.006/6-501.111-CPests

Official wording

Controlling Pests (C)

Inspector’s notes

Rodent droppings observed on the floor and on cardboard utilized on the shelving units. Remove all cardboard and sanitize all areas.

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

Official record from Boston Inspectional Services Department, Mar 31, 2026 · Original Source

Inspection

Jun 23, 2025

Passed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Bag of onions on floor / Elevate at least 6" off of floor

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
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

Salami 57F / In top reach in across from the grill / Discussed keeping the lid down or using ice as a means to maintain temperature in the summer months / Moved to walk in to cool down.

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-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Sauce in steam holding unit 118F / Ensure sauces are properly reheated on the stove top before transferring to hot holding. Discussed hot holding units do not reheat food. Sauce will be reheated to 165F on the stove

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Hood vent covers with heavy grease build up especially over fryers / Clean to remove and ensure maintainence in between hood cleanings

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors under equipment and along walls in the kitchen and prep areas / Provide a deep clean

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

Official record from Boston Inspectional Services Department, Jun 23, 2025 · Original Source

Inspection

Jun 12, 2025

Failed

5 recorded violations

minorCode 590.003/3-305.11-CContamination

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Bag of onions on floor / Elevate at least 6" off of floor

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
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

Salami 57F / In top reach in across from the grill / Discussed keeping the lid down or using ice as a means to maintain temperature in the summer months / Moved to walk in to cool down.

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-P1Food temperature

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Sauce in steam holding unit 118F / Ensure sauces are properly reheated on the stove top before transferring to hot holding. Discussed hot holding units do not reheat food. Sauce will be reheated to 165F on the stove

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Hood vent covers with heavy grease build up especially over fryers / Clean to remove and ensure maintainence in between hood cleanings

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors under equipment and along walls in the kitchen and prep areas / Provide a deep clean

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

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

Inspection

Feb 7, 2025

Passed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Utensils in 92F soiled stagnant water / Holder is on cool part of flat grill /Change water and Move to side that is on to maintain 135F or greater and maintain clean.

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors and areas of walls with visible 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
criticalCode 590.007/7-206.11-PPests

Official wording

Restricted Use Pesticides Criteria (P)

Inspector’s notes

Can of raid on counter / Discontinue use

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

Official record from Boston Inspectional Services Department, Feb 7, 2025 · Original Source

Inspection

Jan 30, 2025

Failed

3 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Utensils in 92F soiled stagnant water / Holder is on cool part of flat grill /Change water and Move to side that is on to maintain 135F or greater and maintain clean.

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Floors and areas of walls with visible 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
criticalCode 590.007/7-206.11-PPests

Official wording

Restricted Use Pesticides Criteria (P)

Inspector’s notes

Can of raid on counter / Discontinue use

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

Official record from Boston Inspectional Services Department, Jan 30, 2025 · Original Source

Inspection

Jul 8, 2024

Report filed

2 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Utensils in stagnant water / Discontinue and store as described below

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 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Walls above hood vent with visible grease build up / Clean to remove Walls in back prep area near stand mixer visibly soiled / 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

Official record from Boston Inspectional Services Department, Jul 8, 2024 · Original Source

Inspection

Feb 6, 2024

Passed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Utensils stored in stagnant water / Discontinue and store as described below

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
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 out on line at 56F / Out for 1 hour to use for pizza topping / Moved back to refrigeration to cool down / Provide 41F or below

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide test kits for the chemicals used in 3 bay sink

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Ceiling vent and surrounding tiles with visible dust build up / Clean to remove

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
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

No liquid hand soap at pizza station hand sink / Provide

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 problems
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Food soils on floors next to fryers / 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

Official record from Boston Inspectional Services Department, Feb 6, 2024 · Original Source

Inspection

Jan 29, 2024

Failed

6 recorded violations

minorCode 590.003/3-304.12-CEquipment and utensils

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Utensils stored in stagnant water / Discontinue and store as described below

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
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 out on line at 56F / Out for 1 hour to use for pizza topping / Moved back to refrigeration to cool down / Provide 41F or below

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 590.004/4-302.14-PFCleaning and sanitizing

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

Provide test kits for the chemicals used in 3 bay sink

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 590.006/6-201.17-CFacility maintenance

Official wording

Walls and Ceilings Attachments (C)

Inspector’s notes

Ceiling vent and surrounding tiles with visible dust build up / Clean to remove

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
majorCode 590.006/6-301.11-PFHandwashing

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

No liquid hand soap at pizza station hand sink / Provide

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 problems
minorCode 590.006/6-501.12-CCleaning and sanitizing

Official wording

Cleaning Frequency and Restrictions (C)

Inspector’s notes

Food soils on floors next to fryers / 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

Official record from Boston Inspectional Services Department, Jan 29, 2024 · Original Source

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