Inspection
Jun 24, 2026
4 recorded violations
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Noted several bottles of sauces stored in the refrigerator on the cookline without any label.Provide
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Washing Fruits and Vegetables (C)
Inspector’s notes
Noted staff did not wash cucumbers before prepping it for service.Retrain staff to wash fruits and vegetables
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Noted dispensing scoop stored in the bulk food containers handle in contact with the food.Store in a seperate clean container/handle facing up
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Noted chicken kababs held in the hot holding unit recorded 122F stored .5 hr ago.Monitor temperature to be above 135F for holding.REheated by the PIC
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, Jun 24, 2026 · Original Source