Inspection
Jul 13, 2026
5 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Soy braised pork- 52F. PIC removed soy braised pork from the cold holding buffet table and placed it back into the walk in refrigeration unit. 37F. Ensure the staff is taking temperatures of the food items prior to putting them on the cold holding unit and that they are checking temperatures through out the day/night.
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 Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer or 160 thermal strips for the high temp dish machine. Provide thermometer or means to temp the high temp dishmachine at all units. 162/184.
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 test kit for the 3 bay sink. Provide test kits at all 3 bay sinks.
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
Toilet Room Receptacle Covered (C)
Inspector’s notes
Provide covers/lids on all receptacles in the womans bathrooms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
Please provide hand wash signage in all employee bathrooms and at every hand sink .
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jul 13, 2026 · Original Source