Inspection
May 20, 2026
6 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The person in charge who does not have a Certified Food Protection Manager certificate was not able to answer questions about illness policy could not properly demonstrate knowledge about sanitization by using the incorrect testing device for the solution in the sanitizer buckets and was observed filling a sanitizer bucket at the handwashing sink; provide a person in charge that is knowledgeable about food safety illness policy and sanitization. There is no posted Certified Food Protection Manager certificate only a Food Handler certificate; a kitchen staff member was able to present a digital copy of their valid Certified Food Protection Manager certificate; post a Certified Food Protection Manager certificate from a person on staff that works full-time at the establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
In multiple containers throughout the back of house observed in-use utensils stored in 65F-70F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Observed multiple cold holding units lacking internal thermometers; provide internal thermometers for all cold holding units.
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
In the main food prep area observed the handwashing sink basin blocked with a red sanitizer bucket and when the Health Inspector asked for the obstruction to be moved the employee dumped the contents of the bucket into the handwashing sink later on in the inspection observed the person in charge filling a red sanitizer bucket at the same handwashing sink and placing the fiilled bucket into the basin of the handwashing sink; handwashing sinks should only be used for handwashing and nothing else retrain staff to on proper handwashing sink usage.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Backflow Prevention (P)
Inspector’s notes
At the dedicated food prep sink observed an air break installed; have a licensed plumber pull proper permits and install an air gap at the prep sink.
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 problemsOfficial wording
No wording provided in the official record.
Inspector’s notes
Provide at least one person on staff trained in the choke saver technique
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, May 20, 2026 · Original Source