Inspection
Aug 7, 2026
7 recorded violations
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Rinse temperature on the high temp dishmachine is not displayed on the screen. Repair to ensure temperature is displayed on screen
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
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
The flip top refrigeration unit in the kitchen that stores the eggs was at 53F. Temperature of the eggs 57F Tomatoes- 55F. Staff removed all the items and placed them into the walk in refrigeration. PIC called the licensed company to come out today and repair the unit. Staff pour ice inside the unit and placed the stainless steal containers back into the unit.
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
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
No irreversible thermometer or 160 thermal strips for the high temp dish machine in the kitchen area. Provide irreversible thermometer or 160 thermal strips.
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed soiled floors under the stand alone oven and next to the 3 bay sink. Clean to remove soil. Observed soiled walls and ceiling behind the 3 bay sink (warewash area) Clean to remove soil.
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
Hand Drying Provision (Pf)
Inspector’s notes
No means to dry hands at 2 hand sinks in the kitchen area. Provide means to dry hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing Signage (C)
Inspector’s notes
No signage in the employee bathrooms. Provide proper signage.
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.
More about handwashing problemsOfficial wording
No wording provided in the official record.
Inspector’s notes
Provide Chokesafe certificate.
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, Aug 7, 2026 · Original Source