Inspection
May 28, 2026
8 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed knives stored in between equipment at salad station. Remove and ensure utensils are properly stored clean and sanitized while on food contact surface
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
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Inspector’s notes
Observed low temp dish machine @ bar dispensing chlorine @ 0ppm. Discussed with PIC to contact company for services to ensure sanitizer is dispensing chlorine between 50-100ppm. Temporarily use dish machine in main kitchen
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
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Observed no thermometer for high temp dish machine. Provide irreversible thermometer for high temperature dish machine as required per regulations
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
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Observed high temp dish machine @ 140F on inspector thermometer. Discussed with PIC to contact company for service to ensure minimum temperature of 180F is met
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
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Observed Rinse gauge on high temp dish machine not properly working. Contact company for services
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) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed filters on ice machines soiled with dust. Clean to remove all dust
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
Handwashing Signage (C)
Inspector’s notes
Provide handwashing signage in Employee restroom and at bars
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 wording
Controlling Pests (Pf)
Inspector’s notes
Observed immature flies throughout upstairs bar. PIC provided pest report (5/13) with indication of fly activity. Provide report for next service
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Boston Inspectional Services Department, May 28, 2026 · Original Source