Inspection
Sep 30, 2026
2 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Provide sink barriers to each side of handsink to prevent contamination to open food being served
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 cut lettuce stored @ 48F in deep pan at salad station. Discussed with PIC to maintain cold holding @ 41F or below at all times. 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 record from Boston Inspectional Services Department, Sep 30, 2026 · Original Source