Inspection
Sep 10, 2026
3 recorded violations
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed in-use utensils stored in containers of water at 90F; in-use utensils should be stored in water 135F and above on a clean and sanitized surface or in cool running water.
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
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
Observed metal surfaces at and around the cooking stovetop covered in metal foil; nonfood contact surfaces should be cleanable durable nonporous - remove the foil.
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.
More about building upkeep issuesOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the interior of the microwave heavily encrusted with food and soils; clean and sanitize.
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 record from Boston Inspectional Services Department, Sep 10, 2026 · Original Source