Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Inspection
Mar 19, 2025
Report filed
1 recorded violation
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed frozen meat being stored in trash bags. Provide proper storage for all frozen meats.
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.
Official record from Boston Inspectional Services Department, Mar 19, 2025 · Original Source
Inspection
May 8, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is in direct to waste. Contact a licensed plumber to repair. Utilize a colander until sink is properly plumbed. 4/26/24- PIC contacted a licensed plumber. Please have the licensed plumber write on company letter head that the back flow prevention device is in direct waste if this is what he saw when he came out.
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed lamb chops in a white trash bag being stored in the refrigarator. Provide commerical grade food containers for proper storage.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed several food inside the refrigeration unit not date marked. Provide proper date marking.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed the hood vent being visibly soiled near filters. The hood sticker is fine it expires in June. Clean the exterior to remove any visible soil.
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.
Observed soiled pots and bowls inside the rinse bay. Ensure that all employees are following proper procedures to wash rinse sanitize. Discontinue placing soiled pots pans dishware inside the rinse bay.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is in direct to waste. Contact a licensed plumber to repair. Utilize a colander until sink is properly plumbed. 4/26/24- PIC contacted a licensed plumber. Please have the licensed plumber write on company letter head that the back flow prevention device is in direct waste if this is what he saw when he came out.
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.
Quats sanitizer concentration is above 500ppm. Maintain at 200ppm- 400pm. Properly set-up sanitizer solution to the correct concentration. PIC corrected on site. Recommended using a measuring cup and posting the directions near the sink.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Observed lamb chops in a white trash bag being stored in the refrigarator. Provide commerical grade food containers for proper storage.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed several food inside the refrigeration unit not date marked. Provide proper date marking.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Observed the hood vent being visibly soiled near filters. The hood sticker is fine it expires in June. Clean the exterior to remove any visible soil.
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.
Observed soiled pots and bowls inside the rinse bay. Ensure that all employees are following proper procedures to wash rinse sanitize. Discontinue placing soiled pots pans dishware inside the rinse bay.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official wording
Backflow Prevention Device When Required (P)
Inspector’s notes
Prep sink is in direct to waste. Contact a licensed plumber to repair. Utilize a colander until sink is properly plumbed.
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.
Quats sanitizer concentration is above 500ppm. Maintain at 200ppm- 400pm. Properly set-up sanitizer solution to the correct concentration. PIC corrected on site. Recommended using a measuring cup and posting the directions near the sink.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.