minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Buiilt up soils on floors walls ceiling attachment throught catering ware washing mop closet bathrooms
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.
This section the PIC discontinue operations due to smoke odors vapors permeating cooking/food service/self service/etc from hood above grill area Owner/operator must contact the proper departments - Boston Fire Head Quaters Boston Inspectional Services (building and mechanical) for inspection and permits for all necessary permits Pending building and Fire department's approval
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Remove all milk crates discontinue using milk crate to hold shelving (Saute Station)
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Buiilt up soils on floors walls ceiling attachment throught catering ware washing mop closet bathrooms
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.
Smoke odors vapors permeating cooking/food service/self service/etc from hood above grill area Owner/operator must contact the proper departments - Boston Fire Head Quaters Boston Inspectional Services (building and mechanical) for inspection and permits for all necessary permits
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Remove all milk crates discontinue using milk crate to hold shelving (Saute Station)
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.
Official record from Boston Inspectional Services Department, Sep 22, 2026 · Original Source
Inspection
Feb 17, 2026
Report filed
7 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Topping at salad bar not protected from contamination
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken 107 F (removed by PIC and reheated to 165 F)
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.
Observed food handler handling grapes with bare hands PIC took corrective action during inspection
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken 47 F 46 F 47 F 76 F 80 F On colding holding units (PIC stated that chicken was made this morning and placed directly on cold holding
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls in disrepair in chemical room Ceililng in disrepair (storage room)
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceilings attachments in Prep/Storage/ware washing/Chemical storage/bathrooms
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.
Official record from Boston Inspectional Services Department, Feb 17, 2026 · Original Source
Inspection
Feb 2, 2026
Failed
7 recorded violations
criticalCode 590.003/3-306.11-PContamination
Official wording
Food Display-Preventing Contamination by Consumers (P)
Inspector’s notes
Topping at salad bar not protected from contamination
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken 107 F (removed by PIC and reheated to 165 F)
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chicken 47 F 46 F 47 F 76 F 80 F On colding holding units (PIC stated that chicken was made this morning and placed directly on cold holding
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.
Observed food handler handling grapes with bare hands PIC took corrective action during inspection
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceilings attachments in Prep/Storage/ware washing/Chemical storage/bathrooms
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rust on ceiling bracket in Back prep Walls in disrepair in chemical room Ceililng in disrepair (storage room)
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.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Food handler eating in food prep areas wearing disposable gloves while eating and preparing foods
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Notes:Multiple food handlers wearing disposable single use gloves (leaving and returning to work stations multiasking) Multiple food handlers not washing hands before donning on clean glove and returning to work station. Ware washing staff stacking sheet pans in sanitizer not allowing for proper sanitation Ware washing staff stacking sheet pans wet on drain board Food handlers/ware washing staff touching face/hair wearing single use gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Notes:Wiping cloths not stored in a sanitizing solution between uses
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 food handlers multitasking/touching multiple touch point/leaving and returning to work station wearing single use gloves (training materials provided to PIC)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Built up soils on interior of cabenets shelving throughout kitchen/prep/ware washing/ware washing Built up frost/ice build up on interior refrigeration - cold holding wells
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Soils on interior of ice machine
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.
Grease build up on interior and exterior of fryolators door handles/cabinets under fryolators Soils build up on all cooking equipment ovens/grills etc -Kitchen/prep
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused and unnecessary items stored in storage areas Using crates for shelving in food prep/storage etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles in disrepair throughout prep/kitchen/ware washing/storage etc Covering on shelving in disrepair - exposed wood/chipped areas Cracked floor tiles in food storage room
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.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
Food handler eating in food prep areas wearing disposable gloves while eating and preparing foods
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Notes:Multiple food handlers wearing disposable single use gloves (leaving and returning to work stations multiasking) Multiple food handlers not washing hands before donning on clean glove and returning to work station. Ware washing staff stacking sheet pans in sanitizer not allowing for proper sanitation Ware washing staff stacking sheet pans wet on drain board Food handlers/ware washing staff touching face/hair wearing single use gloves
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Notes:Wiping cloths not stored in a sanitizing solution between uses
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 food handlers multitasking/touching multiple touch point/leaving and returning to work station wearing single use gloves (training materials provided to PIC)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Built up soils on interior of cabenets shelving throughout kitchen/prep/ware washing/ware washing Built up frost/ice build up on interior refrigeration - cold holding wells
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.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s notes
Soils on interior of ice machine
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.
Grease build up on interior and exterior of fryolators door handles/cabinets under fryolators Soils build up on all cooking equipment ovens/grills etc -Kitchen/prep
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unused and unnecessary items stored in storage areas Using crates for shelving in food prep/storage etc
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Doors disrepair chipped paint throughout prep/kitchen/ware washing/storage etc Ceiling tiles in disrepair throughout prep/kitchen/ware washing/storage etc Covering on shelving in disrepair - exposed wood/chipped areas Ceiling in disrepair above white food bins in storage Rust on shelving in food storage Rust on wall/floor pipes Cracked floor tiles in food storage room
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.
Official record from Boston Inspectional Services Department, Oct 2, 2025 · Original Source
Inspection
Mar 6, 2025
Passed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The establishment is selling soft serve ice cream.Machine specificationshave been provided.Machine operation will be reviewed at the ISD Healthoffice to see if a manufacturing permit along with frozen desserts is required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hood filters above the char broiler observed soiled.Clean to remove soils.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the ceiling tiles above the prep table to remove food debris.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the floor under/around the grill & fryers to remove grease/soils
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor behind the soda syrup rack & next to the bakery mixing bowl to remove soils & debris.
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.
Official record from Boston Inspectional Services Department, Mar 6, 2025 · Original Source
Inspection
Feb 26, 2025
Failed
5 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
The establishment is selling soft serve ice cream.Machine specificationshave been provided.Machine operation will be reviewed at the ISD Healthoffice to see if a manufacturing permit along with frozen desserts is required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hood filters above the char broiler observed soiled.Clean to remove soils.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean the ceiling tiles above the prep table to remove food debris.
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.
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the floor under/around the grill & fryers to remove grease/soils
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor behind the soda syrup rack & next to the bakery mixing bowl to remove soils & debris.
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.
Official record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Oct 10, 2024
Passed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salad bar Cottage cheese 49 F Hummas 49 F Coleslaw 51 F All products were removed and placed in walk in unit during inspection
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Grease and debris on floor under cooking line Soils on ceiling vent in ware washing area
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.
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.
Official record from Boston Inspectional Services Department, Oct 10, 2024 · Original Source
Inspection
Sep 26, 2024
Failed
4 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salad bar Cottage cheese 49 F Hummas 49 F Coleslaw 51 F All products were removed and placed in walk in unit during inspection
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Grease and debris on floor under cooking line Soils on ceiling vent in ware washing area
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.
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.
Official record from Boston Inspectional Services Department, Sep 26, 2024 · Original Source
Inspection
Feb 22, 2024
Report filed
12 recorded violations
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers not labeled
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
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.
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.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
High temp dish machine Final rinse 170 F - Must maintain 180 F Irreversible measuring device 150 F All ware washing will be performed at 3 bay sink with Quats
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.
Built up soils/grease on interior and exterior of fryolator cabinets - Kitchen
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by Maytag unit and food container - Bistro room Corrected on site by PIC
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceiling and attachments - Employee bathrooms ware washing and mop/chemical closet
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Chipped paint on floors and walls in employee bathrooms Chipped paint on walls and missing ceiling tiles on walls ceiling and attachments - ware washing and mop/chemical closet
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.
Official record from Boston Inspectional Services Department, Feb 22, 2024 · Original Source
Inspection
Feb 14, 2024
Failed
12 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not stored in a sanitizing solution
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.
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.
minorCode 590.003/3-602.11-CFood source and labeling
Official wording
Food Labels (C)
Inspector’s notes
Food containers not labeled
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Inspector’s notes
High temp dish machine Final rinse 170 F - Must maintain 180 F Irreversible measuring device 150 F All ware washing will be performed at 3 bay sink with Quats
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.
Built up soils/grease on interior and exterior of fryolator cabinets - Kitchen
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Hand sink blocked by Maytag unit and food container - Bistro room Corrected on site by PIC
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on walls ceiling and attachments - Employee bathrooms ware washing and mop/chemical closet
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Chipped paint on floors and walls in employee bathrooms Chipped paint on walls and missing ceiling tiles on walls ceiling and attachments - ware washing and mop/chemical closet
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.
Official record from Boston Inspectional Services Department, Feb 14, 2024 · Original Source
Inspection
Nov 3, 2023
Report filed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced roast beef 51F @ deli station Cooked shrimp 125F noodles 85F at saute station for 20-30 minutes per PIC. Maintain cold holding 41F or below PIC removed to cool/hold 41F or below Discussed cooling/cold holding procedures with 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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dish machine wash temp reading 125F.Repair Maintain wash temp 150F or per manufactures instructions Rinse temp reading 180F
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.
The interior wall in the mop closet observed damaged with a large hole.Repair as needed to prevent possible pest access. Maintain wall smooth/durable/cleanable
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The interior diamond plate floor observed buckling & raised towards the middle of the unit.Repair
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under/aound the fryer units to remove grease & soils.
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.
Official record from Boston Inspectional Services Department, Nov 3, 2023 · Original Source
Inspection
Oct 25, 2023
Failed
5 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced roast beef 51F @ deli station Cooked shrimp 125F noodles 85F at saute station for 20-30 minutes per PIC. Maintain cold holding 41F or below PIC removed to cool/hold 41F or below Discussed cooling/cold holding procedures with 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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dish machine wash temp reading 125F.Repair Maintain wash temp 150F or per manufactures instructions Rinse temp reading 180F
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.
The interior wall in the mop closet observed damaged with a large hole.Repair as needed to prevent possible pest access. Maintain wall smooth/durable/cleanable
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
The interior diamond plate floor observed buckling & raised towards the middle of the unit.Repair
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floor under/aound the fryer units to remove grease & soils.
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.