Inspection
Sep 28, 2026
4 recorded violations
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed food handler preparing sandwiches for students without wearing an effective hair restraint; provide hair restraints for food handlers. Corrected on site after the Health Inspector's observation and speaking with the person in charge.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
It was discussed with the person in charge that there had been incidents in the past where students who live on the permise have entered the kitchen after staff have left at night; provide a locking door to prevent unauthorized persons from entering the kitchen.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the salad bar refrigerator observed hard boiled eggs cut cherry tomatoes cut cucumbers coocked sliced chicken at 50F-53F where the person in charge states the foods had been removed from the reach-in units at or around 10:00am and had been at or below 41F. The temperature display on the salad bar refrigerator ranged from 30F-32F. The lunch services ends at 12:30pm foods were placed back into active refrigeration where foods were tested at 41F or below. Keep cold TCS foods at or below 41F.
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
Maintaining Refuse Areas and Enclosures (C)
Inspector’s notes
Observed recylcing bins full and overflowing with refuse stored on the ground; maintain exterior refuse area clean to prevent pest activity and harborage.
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 record from Boston Inspectional Services Department, Sep 28, 2026 · Original Source