Inspection
Mar 3, 2026
14 recorded violations
Official wording
When to Wash (P)
Inspector’s notes
No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Multiple priority priority foundation and core violations noted on inspection report All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code 3 bay sink was set up Rinse Wash Sanitize No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Food containers not labeled on cooking line prep areas storage
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Tongs stored on handles of equipement and doors of ovens and in sanitizing solution on cooking line
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
Wiping Cloths Use Limitation (C)
Inspector’s notes
Wiping cloths not being stored in a sanitizing solution in Kitchen/prep/ware washing/coffee stations/wait stations
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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Glass washer O ppm of Chorine company called and all ware washing will be performed in ware washing area
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Cooking and Baking Equipment (C)
Inspector’s notes
Built up soils on all cooking equipment throughout prep areas
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
Nonfood Contact Surfaces (C)
Inspector’s notes
Built up soils on refrigeration units/shelving/etc throughout Reviewed with PIC
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
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Wet nesting clean and sanitize equipment in ware washing area
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) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s notes
Pots pans etc not inverted in storage areas and prep areas
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Build up of soils debris under and behind equipment - Bar/storage/prep area/ware washing/storage areas/coffee stations Build up of soils debris on walls/attachment (pipes etc) and behind equipment -storage/prep area/ware washing/storage areas/coffee stations Build up of soils on ceiling vents thoughout Build up of grease on hood and filters above cooking equipment
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
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Unnecessary urns equipment stored on floor in hallway and storage areas Items stored on top of lockers in employee bathrooms
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
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Walls are in disrepair in prep/storage areas/next to walk in unit/bar/coffee stations/liquour storage Wall behind cookling equipment is covered with soiled foil Doors to the food court hotel and common stairwells are not pest proofed Rust on grease trap and booster under dish machine Exposed wood on shelving in prep/wait station/storage rooms/coffee stations Ceiling tiles in prep areas are peeling Ciling tiles missing in storage room Wall exposed above walk in unit Wall behind hand sink in main prep in disrepair Tape residue on hand sink divider Pipe wrapping in ware washing in disrepair Using milk crates under 3 bay sink for shelving Reviewed area's with PIC
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
No wording provided in the official record.
Inspector’s notes
No employee on the premises trained in anti choking CFPM is not certified in allergen awareness
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source