Inspection
Apr 24, 2026
5 recorded violations
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Observed soiled dishes pot & pans in the 3 bay sink. Ensure staff is trained on where to store soiled dishes.
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
Raw chicken being stored under the grill was 51F. PIC removed and discarded chicken. Ensure cold holding unit is working properly. Chicken on screwers being hot held on the steam table 110F. PIC removeed and discarded chicken.
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
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
No thermometer inside the cold holding drawer under the grill or inside the stand up refrigeration behind the counter. Provide thermometers
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
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
No sanitizer at the 3 bay sink. Provide sanitizer. Discontinue using 3 bay sink and use high temp dishmachine until sanitizer is delivered.
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
System Maintained in Good Repair (C)
Inspector’s notes
Observed faucet at the prep sink with a leaky faucet. Repair faucet.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Apr 24, 2026 · Original Source