Inspection
May 20, 2026
3 recorded violations
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Yogurt and cheese sticks with elevated temperatutres of 66F in refigeration unit. Portion of unit containing cheese and yogurt not properly working. Product discarded. Ensure proper cold holding at 41F or below.
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
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Portion of open air refrigeration unit not working correctly. Thermomter read 74F after being placed in unit for multiple minutes. Product discarded. Repair.
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
Segregation and Location-Distressed Merchandise (Pf)
Inspector’s notes
Package of cheese observed with mold like substance in product. Discarded by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, May 20, 2026 · Original Source