Inspection
Jun 24, 2026
4 recorded violations
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Provide date marking on all ready to eat food items held over 24hrs in refrigerated units (ie. deli meats / produce / salad)
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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soiled knives and cutting boards near cooking line. Discussed with PIC to monitor and ensure food handlers are properly cleaning and sanitiizing utensils after use
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils / food debris inside upright 2 door freezer and sliding door unit. 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 problemsOfficial wording
Outer Openings Protected (C)
Inspector’s notes
Replace door sweep on exit door near prep area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jun 24, 2026 · Original Source