Inspection
Sep 3, 2025
3 recorded violations
Official wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked rice and beef in the front service stea table at 128F. Discontinue and ensure all TCS foods are at 135F and above. Foods to be reheated to 165F to ensure no bacterial growth.
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
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the time of the inspection the flip top cooler was not functioning properly. Address and make any necessary repairs. Unit was not in use at the time of the inspection and repairs have been schuduled.
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
Controlling Pests (Pf)
Inspector’s notes
Evidence of live roach activity noted during the course of the inspection. Address and provide an up to date pest control report for the re-inspection.
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, Sep 3, 2025 · Original Source