Inspection
Mar 3, 2026
Out of business
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source
Eating & Drinking · Boston, MA
Quality Eats
1199 Tremont St
Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
13 inspectionsInspection
Mar 2, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 2, 2026 · Original Source
Inspection
Dec 26, 2025
Passed
4 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 sliced turkey and tuna stored @ 47F at sandwich station unit and cut cucumbers @ 45F at salad station. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced with food item @ 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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed improper sanitizing test strips for Quats. PIC provided chlorine. Provide the appropriate test strips for chemicals to ensure proper sanitization
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 problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dusty ice filters; food / debris under service station tables and in sandwich station reach in unit. Thoroughly clean all equipment to remove dust / debris
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 problemscriticalCode 590.007/7-206.11-PPests
Official wording
Restricted Use Pesticides Criteria (P)
Inspector’s notes
Observed household insect spray in warewashing area. Remove and contact pest control company for services
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 insectsOfficial record from Boston Inspectional Services Department, Dec 26, 2025 · Original Source
Inspection
Dec 17, 2025
Failed
4 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 sliced turkey and tuna stored @ 47F at sandwich station unit and cut cucumbers @ 45F at salad station. Discussed with PIC to maintain cold holding @ 41F or below. PIC replaced with food item @ 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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed improper sanitizing test strips for Quats. PIC provided chlorine. Provide the appropriate test strips for chemicals to ensure proper sanitization
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 problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed dusty ice filters; food / debris under service station tables and in sandwich station reach in unit. Thoroughly clean all equipment to remove dust / debris
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 problemscriticalCode 590.007/7-206.11-PPests
Official wording
Restricted Use Pesticides Criteria (P)
Inspector’s notes
Observed household insect spray in warewashing area. Remove and contact pest control company for services
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 insectsOfficial record from Boston Inspectional Services Department, Dec 17, 2025 · Original Source
Inspection
May 19, 2025
Passed
8 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed can goods stored on can rack with dents at the seals. Discussed with PIC to monitor and ensure all can goods are in good condition while stored on shelves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored along cook line and salad station unidentified. Provide a label with the common name of food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed breading mix stored underneath shelves exposed to elements. Remove and maintain with covering 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 contaminationcriticalCode 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 food items stored in reach in unit in need of service between 47F-58F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in cooler. 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 temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs.
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed gauges not operating properly on high temp dish machine. Contact company for repairs
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 issuesmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed no paper towels at hand sink in prep kitchen. Discussed with PIC to maintain paper towels at hand sinks at all times for proper handwashing. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-403.11-CEmployee health and hygiene
Official wording
Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Inspector’s notes
Observed employee drinks stored at salad station. Discussed with PIC to monitor and ensure all employee / personal items are stored away from food service
In plain English
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 issuesOfficial record from Boston Inspectional Services Department, May 19, 2025 · Original Source
Inspection
May 12, 2025
Failed
8 recorded violations
majorCode 590.003/3-202.15-PFOther
Official wording
Package Integrity (Pf)
Inspector’s notes
Observed can goods stored on can rack with dents at the seals. Discussed with PIC to monitor and ensure all can goods are in good condition while stored on shelves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed multiple squeeze bottles stored along cook line and salad station unidentified. Provide a label with the common name of food item stored inside
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed breading mix stored underneath shelves exposed to elements. Remove and maintain with covering 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 contaminationcriticalCode 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 food items stored in reach in unit in need of service between 47F-58F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in cooler. 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 temperaturemajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs.
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 temperatureminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed gauges not operating properly on high temp dish machine. Contact company for repairs
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 issuesmajorCode 590.006/6-301.12-PFOther
Official wording
Hand Drying Provision (Pf)
Inspector’s notes
Observed no paper towels at hand sink in prep kitchen. Discussed with PIC to maintain paper towels at hand sinks at all times for proper handwashing. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-403.11-CEmployee health and hygiene
Official wording
Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Inspector’s notes
Observed employee drinks stored at salad station. Discussed with PIC to monitor and ensure all employee / personal items are stored away from food service
In plain English
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 issuesOfficial record from Boston Inspectional Services Department, May 12, 2025 · Original Source
Inspection
Dec 9, 2024
Passed
3 recorded violations
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go yogurt parfaits and packaged cut fruits stored without labels. Discussed with PIC to ensure all grab and go ready to eat food items are properly labeled with the minimum requirements
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Observed no food thermometers available. Provide
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 temperatureminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Observed light blown inside upright freezer. Provide
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 record from Boston Inspectional Services Department, Dec 9, 2024 · Original Source
Inspection
Dec 2, 2024
Failed (extension granted)
7 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 tuna / chicken salad stored at sandwich station @ 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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go yogurt parfaits and packaged cut fruits stored without labels. Discussed with PIC to ensure all grab and go ready to eat food items are properly labeled with the minimum requirements
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode 590.004/4-204.112-PFFood temperature
Official wording
Temperature Measuring Devices-Functionality (Pf)
Inspector’s notes
Observed no food thermometers available. Provide
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 temperaturemajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed non-operating irreversible thermometer for high temp machine. Provide batteries
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 temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed high temp dish machine gauge reading @ 140F. Discussed with PIC to contact company for repairs to ensure rinse cycle @ 180F.
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 temperaturemajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed no hand soap at the front cooking line hand sink. Discussed with PIC to maintain hand soap at all hand sinks at all times. COS
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 problemsminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Observed light blown inside upright freezer. Provide
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 record from Boston Inspectional Services Department, Dec 2, 2024 · Original Source
Inspection
Nov 25, 2024
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 tuna / chicken salad stored at sandwich station @ 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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go yogurt parfaits and packaged cut fruits stored without labels. Discussed with PIC to ensure all grab and go ready to eat food items are properly labeled with the minimum requirements
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsmajorCode 590.004/4-302.13-PFFood temperature
Official wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed non-operating irreversible thermometer for high temp machine. Provide batteries
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 temperaturemajorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed high temp dish machine gauge reading @ 140F. Discussed with PIC to contact company for repairs to ensure rinse cycle @ 180F.
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 temperaturemajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed no hand soap at the front cooking line hand sink. Discussed with PIC to maintain hand soap at all hand sinks at all times. COS
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 problemsminorCode 590.006/6-303.11-CFacility maintenance
Official wording
Intensity-Lighting (C)
Inspector’s notes
Observed light blown inside upright freezer. Provide
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 record from Boston Inspectional Services Department, Nov 25, 2024 · Original Source
Inspection
Aug 9, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 9, 2024 · Original Source
Inspection
Nov 24, 2023
Report filed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed food disposal leaking. Repair
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 record from Boston Inspectional Services Department, Nov 24, 2023 · Original Source
Inspection
Nov 13, 2023
Failed (extension granted)
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 yogurt parfaits / cut lettuce / sliced cucumbers stored between 45F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in walk in and submerged in ice. Corrected on site
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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go items (popsicles / yogurt parfaits) stored in refrigerated units for self service without labels. Discontinue the sales of unlabeled individual popsicles and ensure all grab and go yogurts are properly labeled with ingredients. All items removed from self service.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed food disposal leaking. Repair
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed food debris on around toaster ovens and counter tops. Clean to remove all spills
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 problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Observed immature flies throughout kitchen. Provide most current pest report indicating any findings or treatments.
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 insectsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired September 2023. PIC stated cleaning scheduled 11/2/2023.
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, Nov 13, 2023 · Original Source
Inspection
Nov 1, 2023
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 yogurt parfaits / cut lettuce / sliced cucumbers stored between 45F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in walk in and submerged in ice. Corrected on site
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 temperaturemajorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go items (popsicles / yogurt parfaits) stored in refrigerated units for self service without labels. Discontinue the sales of unlabeled individual popsicles and ensure all grab and go yogurts are properly labeled with ingredients. All items removed from self service.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed food disposal leaking. Repair
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed food debris on around toaster ovens and counter tops. Clean to remove all spills
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 problemsmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Observed immature flies throughout kitchen. Provide most current pest report indicating any findings or treatments.
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 insectsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired September 2023. PIC stated cleaning scheduled 11/2/2023.
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, Nov 1, 2023 · Original Source