(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salsa at 55F in production unit. Removed. 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods observed without date marking. Provide for all foods held longer than 24 hours.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up at location. Ensure sanitizer is available at all hours.
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.
Damaged ceiling tiles in BOH. Repair as necessary.
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
Small leak observed in BOH ceiling. Repair as necessary.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Salsa at 55F in production unit. Removed. 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Multiple foods observed without date marking. Provide for all foods held longer than 24 hours.
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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
No sanitizer set up at location. Ensure sanitizer is available at all hours.
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.
Damaged ceiling tiles in BOH. Repair as necessary.
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
Small leak observed in BOH ceiling. Repair as necessary.
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, Aug 17, 2026 · Original Source
Inspection
Jul 8, 2026
Passed
1 recorded violation
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Variance for prep sink air gap has not been approved. Conduct the work or submit a new quote outlining the cost of the air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Jul 8, 2026 · Original Source
Inspection
Apr 23, 2026
Failed (extension granted)
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Excess water on floor of production line and behind equiptment. Clean to remove.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Variance for prep sink air gap has not been approved. Conduct the work or submit a new quote outlining the cost of the air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Apr 23, 2026 · Original Source
Inspection
Mar 19, 2026
Failed (extension granted)
4 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Excess water on floor of production line and behind equiptment. Clean to remove.
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Variance for prep sink air gap has not been approved. Conduct the work or submit a new quote outlining the cost of the air gap.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Pipes observed exposed over basement prep table. Provide enclosure that is easily cleanable.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice on steam table at 125F. Removed by PIC. Hold at 135F or above.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped meat in walk in cooler without date marking. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on ground by warewash area. Soils on bulk bins in basement area. Clean to remove.
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.
Leaking pipes behind ice machine and by grill area hand sink. 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.
Pipes observed exposed over basement prep table. Provide enclosure that is easily cleanable.
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.
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.
Official record from Boston Inspectional Services Department, Jan 20, 2026 · Original Source
Inspection
Jan 12, 2026
Report filed
3 recorded violations
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The food prep sink does not have an air gap. Provide proper plumbing at a food prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Non potable water pipes in basement over food prep area. Provide an enclosed ceiling to prevent contamination in all food preparation areas.
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.
There is no ventilation in the restroom in the basement and the door is not self-closing. provide ventialation and self closing door.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Rice on steam table at 125F. Removed by PIC. Hold at 135F or above.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped meat in walk in cooler without date marking. Provide.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Soils on ground by warewash area. Soils on bulk bins in basement area. Clean to remove.
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.
Leaking pipes behind ice machine and by grill area hand sink. 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.
Pipes observed exposed over basement prep table. Provide enclosure that is easily cleanable.
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.
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.
Official record from Boston Inspectional Services Department, Jan 12, 2026 · Original Source
Inspection
Sep 5, 2025
Failed (extension granted)
5 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
8.21.25: Small pool of standing water next to walk in cooler.
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The food prep sink does not have an air gap. Provide proper plumbing at a food prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Non potable water pipes in basement over food prep area. Provide an enclosed ceiling to prevent contamination in all food preparation areas. There are missing ceiling tiles in the restroom in the basement and in the back dish area of the main floor repair or replace.
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.
There is no ventilation in the restroom in the basement and the door is not self-closing. provide ventialation and self closing door.
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.
In basement observed multiple small dead roaches on glue trap observed multiple small dead roaches on glue traps on main floor. Clean and sanitize floors and surfaces where dead roaches have been captured and droppings are observed. Provide treatment of pest activity 8.21.25. Pest report provided. No roaches observed. Small pool of standing water next to walk in cooler that will contribute to pest activity. Continue to treat for roach activity nad provide another pest report.
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.
Official record from Boston Inspectional Services Department, Sep 5, 2025 · Original Source
Inspection
Aug 21, 2025
Failed (extension granted)
14 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC could not find vomit cleanup kit or procedures. provide procedures and supplies.
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.
PIC could not correctly answer questions for correct cooking temperatures of beef or chicken and could not propely answer questions related to illnesses and symptoms ill employees would need to be excluded or restricted from work. Two bay sink could not be properly set up after I asked the PIC to set up the two bay sink. Review food safety and be able to take active managerial control of risk factors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walkin cooler there are prepped and cut produce that is stored uncovered and in the sliding door freezer on the main floor beef tongue is stored in the freezer without any covering; provide coverings for prepared foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed useage of deli contaners in bulk food containers to dispense foods. Only use scoops with handles to prevent contamination and discontinue usage of deli containers or one-time use items for storage.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sour cream diced onions temped at 58F on the prep line and shredded cheeses in the chef drawers temped at 60F under flat top grill. Per PIC TCS items had been cooled in walkin cooler then brought up to main floor at or around 10am( moved by PIC to walkin to cool to 41F). Repair refrigeration to maintain all TCS foods at 41F or below for 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
In walkin cooler there were opened salad dressings and chicken cooked on 8/15 per PIC that were not date labeled. Provide date labels for all TCS held more than 24 hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
8.21.25: Small pool of standing water next to walk in cooler.
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.
The water is only reaching 68F at the handwash sinks and the three bay sinks. Repair so there is hot and cold running water at sinks. The manager was unable to setup the three bay sink to properly wash rinse and sanitize equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The food prep sink does not have an air gap. Provide proper plumbing at a food prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Non potable water pipes in basement over food prep area. Provide an enclosed ceiling to prevent contamination in all food preparation areas. There are missing ceiling tiles in the restroom in the basement and in the back dish area of the main floor repair or replace.
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.
Hand sink in basement and two hand sinks on main floor missing hand washing signage; provide hand washing signage at all hand sinks. There are no towels or hand dryer in the restroom in the basement provide and make sure all sinks are properly stocked.
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.
There is no ventilation in the restroom in the basement and the door is not self-closing. provide ventialation and self closing door.
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.
In basement observed multiple small dead roaches on glue trap observed multiple small dead roaches on glue traps on main floor. Clean and sanitize floors and surfaces where dead roaches have been captured and droppings are observed. Provide treatment of pest activity 8.21.25. Pest report provided. No roaches observed. Small pool of standing water next to walk in cooler that will contribute to pest activity. Continue to treat for roach activity nad provide another pest report.
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
There are risk factor violations around water temperature and handwashing and refrigeration issues. The manager is going to close the store and the risk factor violations repaired. He will send over a plumber's report and repair of refrigeration before calling the office for a re-opening inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Aug 21, 2025 · Original Source
Inspection
Aug 18, 2025
Voluntarily closed
14 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
PIC could not find vomit cleanup kit or procedures. provide procedures and supplies.
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.
PIC could not correctly answer questions for correct cooking temperatures of beef or chicken and could not propely answer questions related to illnesses and symptoms ill employees would need to be excluded or restricted from work. Two bay sink could not be properly set up after I asked the PIC to set up the two bay sink. Review food safety and be able to take active managerial control of risk factors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Inspector’s notes
In walkin cooler there are prepped and cut produce that is stored uncovered and in the sliding door freezer on the main floor beef tongue is stored in the freezer without any covering; provide coverings for prepared foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Observed useage of deli contaners in bulk food containers to dispense foods. Only use scoops with handles to prevent contamination and discontinue usage of deli containers or one-time use items for storage.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sour cream diced onions temped at 58F on the prep line and shredded cheeses in the chef drawers temped at 60F under flat top grill. Per PIC TCS items had been cooled in walkin cooler then brought up to main floor at or around 10am( moved by PIC to walkin to cool to 41F). Repair refrigeration to maintain all TCS foods at 41F or below for 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
In walkin cooler there were opened salad dressings and chicken cooked on 8/15 per PIC that were not date labeled. Provide date labels for all TCS held more than 24 hours.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy soils and grease stains observed behind cook line and inside fryolater cabinet clean and sanitize to remove heavy soils. There is excessive standing water all around the basement. Clean to remove.
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.
The water is only reaching 68F at the handwash sinks and the three bay sinks. Repair so there is hot and cold running water at sinks. The manager was unable to setup the three bay sink to properly wash rinse and sanitize equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official wording
Backflow Prevention (P)
Inspector’s notes
The food prep sink does not have an air gap. Provide proper plumbing at a food prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Non potable water pipes in basement over food prep area. Provide an enclosed ceiling to prevent contamination in all food preparation areas. There are missing ceiling tiles in the restroom in the basement and in the back dish area of the main floor repair or replace.
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.
Hand sink in basement and two hand sinks on main floor missing hand washing signage; provide hand washing signage at all hand sinks. There are no towels or hand dryer in the restroom in the basement provide and make sure all sinks are properly stocked.
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.
There is no ventilation in the restroom in the basement and the door is not self-closing. provide ventialation and self closing door.
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.
In basement observed multiple small dead roaches on glue trap observed multiple small dead roaches on glue traps on main floor observed live small roach inside cabinet behind register. Observed excessive small rodent droppings on floor on main floor underneath food pass area. Clean and sanitize floors and surfaces where dead roaches have been captured and droppings are observed. Provide treatment of pest activity
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.
criticalCode 590.014/SummaryS-PPermits, training, and postings
Official wording
uspension of Permit / Emergency Closure without a Prior Hearing (P)
Inspector’s notes
There are risk factor violations around water temperature and handwashing and refrigeration issues. The manager is going to close the store and the risk factor violations repaired. He will send over a plumber's report and repair of refrigeration before calling the office for a re-opening inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
No person wanted to be Person in Charge at time of inspection Owner needs to ensure that there is someone onsite in charge at all times and doesnt impede the inspector from inspecting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Desserts in glass cold case @ 50f ensure proper cold hold of 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.
No person wanted to be Person in Charge at time of inspection Owner needs to ensure that there is someone onsite in charge at all times and doesnt impede the inspector from inspecting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Desserts in glass cold case @ 50f ensure proper cold hold of 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.
Official record from Boston Inspectional Services Department, Feb 6, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Aug 16, 2024
Passed
2 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
Interior thermometers missing from some cold units supply for all
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.
Official record from Boston Inspectional Services Department, Aug 16, 2024 · Original Source
Inspection
Aug 13, 2024
Failed
2 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
Interior thermometers missing from some cold units supply for all
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.