Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
29 inspections
Inspection
Oct 2, 2026
Voluntarily closed
3 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Beef & Shrimp @ 48f 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Interior of ice bins in kitchen with mold-like substance 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.
9-30-26:Floors and rugs with water damage from sprinkler head break clean to remove and sanitize all 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.
Official record from Boston Inspectional Services Department, Oct 2, 2026 · Original Source
Inspection
Sep 28, 2026
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Beef & Shrimp @ 48f 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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s notes
Interior of ice bins in kitchen with mold-like substance 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.
Official record from Boston Inspectional Services Department, Sep 28, 2026 · Original Source
Inspection
Sep 23, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 23, 2026 · Original Source
Inspection
Jun 22, 2026
Passed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
1) Bottom and door of hot hold unit at cooking line with soils clean to remove 2) Wheels of fryer with heavy soils 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.
Floor under fryer and hot box unit with soils clean to remove
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, Jun 22, 2026 · Original Source
Inspection
Jun 8, 2026
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
1) Bottom and door of hot hold unit at cooking line with soils clean to remove 2) Wheels of fryer with heavy soils 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.
Floor under fryer and hot box unit with soils clean to remove
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, Jun 8, 2026 · Original Source
Inspection
Jan 22, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 22, 2026 · Original Source
Inspection
Oct 23, 2025
Passed
1 recorded violation
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floor drain with heavy debris under the steam table on the cookline.Clean Clean the drain next to the pasta machine. Clean under the menu holder at the exit door from the kitchen to the dining room.
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.
Official record from Boston Inspectional Services Department, Oct 23, 2025 · Original Source
Inspection
Oct 16, 2025
Failed
1 recorded violation
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floor drain with heavy debris under the steam table on the cookline.Clean Clean the drain next to the pasta machine. Clean under the menu holder at the exit door from the kitchen to the dining room.
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.
Official record from Boston Inspectional Services Department, Oct 16, 2025 · Original Source
Inspection
Sep 11, 2025
Passed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without beard covering / provide proper beard covering for all food prep workers
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.
Mac and cheese observed not thawing properly in prep sink.properly thaw all foods under refrigeration or running potable water/PIC correted on site
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Carbonara in cold unit stored closed to the pasta steamer cooker.tempetrure 48 to 50F- stored from 1 1/2 hours. recomended store away from hot stamer PIC remove to coldest side of the unit.( corrected on site) train staff on monitoring temperature
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
kitchen/clean floor area under around and behind all shelving in between the frylator to remove grease build up reach in units to remove debris kitchen/clean walls to remove dust and debris Frylater observed with grease build up/clean to remove grease build up. Storage room clean floor area under all shelving Observed excessibe water moisture in walk-in fridge/ service repair was on site during the inspection( all Food Temperature were 41F ) Strong odor coming from the floor drain near the dishmachine/ clean 6 tier sheving under the bread station observed with heavy debris/ clean and sanitizing
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dishmachine recording 135F at the gauge for wash temperature minimum required according to the data plate is 160F.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior of double door fridge observed soiled interior of Microwave observed with debris accumulation and in need of deliming
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter atb the bar /properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
Bar observed without employee must wash hand signage/provide employee must wash hands 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.
Official record from Boston Inspectional Services Department, Sep 11, 2025 · Original Source
Inspection
Sep 3, 2025
Failed
9 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employee without beard covering / provide proper beard covering for all food prep workers
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.
Mac and cheese observed not thawing properly in prep sink.properly thaw all foods under refrigeration or running potable water/PIC correted on site
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed Carbonara in cold unit stored closed to the pasta steamer cooker.tempetrure 48 to 50F- stored from 1 1/2 hours. recomended store away from hot stamer PIC remove to coldest side of the unit.( corrected on site) train staff on monitoring temperature
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
kitchen/clean floor area under around and behind all shelving in between the frylator to remove grease build up reach in units to remove debris kitchen/clean walls to remove dust and debris Frylater observed with grease build up/clean to remove grease build up. Storage room clean floor area under all shelving Observed excessibe water moisture in walk-in fridge/ service repair was on site during the inspection( all Food Temperature were 41F ) Strong odor coming from the floor drain near the dishmachine/ clean 6 tier sheving under the bread station observed with heavy debris/ clean and sanitizing
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.
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Inspector’s notes
High temp dishmachine recording 135F with irreversible thermomter.gauge from dish machine observed not operating properly. PIC to call for repair.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior of double door fridge observed soiled interior of Microwave observed with debris accumulation and in need of deliming
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.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official wording
Wiping Cloths Air Drying Location (C)
Inspector’s notes
observed soiled wiping cloths on the counter atb the bar /properly store all wiping cloths in a sanitizing solution at the required 200ppm
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.
Bar observed without employee must wash hand signage/provide employee must wash hands 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.
Official record from Boston Inspectional Services Department, Sep 3, 2025 · Original Source
Inspection
Jun 6, 2025
Passed
1 recorded violation
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Noted high temp dish machine recording 212F with irreversible thermometer. Repair/Service
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, Jun 6, 2025 · Original Source
Inspection
Jun 3, 2025
Hearing scheduled
3 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Noted high temp dish machine recording 212F with irreversible thermometer. Repair/Service
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, Jun 3, 2025 · Original Source
Inspection
May 27, 2025
Failed (extension granted)
5 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Noted high temp dish machine recording 208F with irreversible thermometer. Repair/Service
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted both ice machines has black/pink spots on the ice chute. Clean with frequency
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.
Noted small black flies in the bar area. Provide detail 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, May 27, 2025 · Original Source
Inspection
May 19, 2025
Failed
5 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Noted high temp dish machine recording 152F with irreversible thermometer. Repair/Service
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted both ice machines has black/pink spots on the ice chute. Clean with frequency
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.
Noted staff jackets hanging in contact with the single use items in the dry storage. Remove COS by PIC Noted staff back pack in the prep area stored in contact with food. Removed
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Noted small black flies in the bar area. Provide detail 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, May 19, 2025 · Original Source
Inspection
Mar 2, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Mar 2, 2025 · Original Source
Inspection
Jan 24, 2025
Report filed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff without proper hair restraint on the salad station preparing salads for the customer. Provide and utilize at all times
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.
Missing thermometer to provide accurate final cook temps. Provide at all times
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing thermometer for high temp dishmachine. Provide at all times
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observe food soils and debri inside of the walk in freezer and refrigerator. 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.
Official record from Boston Inspectional Services Department, Jan 24, 2025 · Original Source
Inspection
Jan 17, 2025
Failed
4 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed staff without proper hair restraint. Provide and utilize at all times
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.
Missing thermometer to provide accurate final cook temps. Provide at all times
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 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Missing thermometer for high temp dishmachine. Provide at all times
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observe food soils and debri inside of the walk in freezer and refrigerator. 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.
Official record from Boston Inspectional Services Department, Jan 17, 2025 · Original Source
Inspection
Nov 7, 2024
Passed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employees prepping food items without any hair restrain. Provide
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.
Person In Charge should have knowledge on the Ilness policy. I reviwed the policy with Ivan and also the procedure for Vomi & Diarhea. Also monitor the date marking for ready to eat foods All foods kept for more than 24 hr has to be date marked. Incident. In addition correct all other violations cited.
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
Carbonara sauce in the refrigerator on the cook line 58F was stored this morning.Monitor All cold holding has to be 41F or below. Corrected on site by PIC
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
Lasgna in the walkin with no date marking. Provide/Retrain staff on Date Marking.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Noted no temperature measuring device for the high temp dish machine. 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Exterior and top of the oven behind the monitors on the cook line heavy grease build up. Clean with frequency
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.
Official record from Boston Inspectional Services Department, Nov 7, 2024 · Original Source
Inspection
Oct 31, 2024
Failed
8 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Observed employees prepping food items without any hair restrain. Provide
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.
Person In Charge should have knowledge on the Ilness policy. I reviwed the policy with Ivan and also the procedure for Vomi & Diarhea. Also monitor the date marking for ready to eat foods All foods kept for more than 24 hr has to be date marked. Incident. In addition correct all other violations cited.
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
Carbonara sauce in the refrigerator on the cook line 58F was stored this morning.Monitor All cold holding has to be 41F or below. Corrected on site by PIC
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
Lasgna in the walkin with no date marking. Provide/Retrain staff on Date Marking.
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
Noted no temperature measuring device for the high temp dish machine. 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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Exterior and top of the oven behind the monitors on the cook line heavy grease build up. Clean with frequency
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Chopped salad 46.7F stored in produce unit. Unit temperature 50F. Do not store cold TCS foods in unit unless at or below 41F. Stored one hour prior. Removed to chill to 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Mechanical dishmachine -Final rinse registers 140F on the thermometer but 159F on the irreversible thermometer not 160F minimum. Manual sanitizing step- Staff observed putting equipment away without sanitizing at the 3 compartment sink.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Produce refrigerator registers 50F. Cut lettuce tomatoes and other produce already cut / shredded must maintain in the unit at 41F or below. Produce was moved to 1st walkin. Repair unit.
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
Chopped salad 46.7F stored in produce unit. Unit temperature 50F. Do not store cold TCS foods in unit unless at or below 41F. Stored one hour prior. Removed to chill to 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Mechanical dishmachine -Final rinse registers 140F on the thermometer but 159F on the irreversible thermometer not 160F minimum. Manual sanitizing step- Staff observed putting equipment away without sanitizing at the 3 compartment sink.
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.
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Produce refrigerator registers 50F. Cut lettuce tomatoes and other produce already cut / shredded must maintain in the unit at 41F or below. Produce was moved to 1st walkin. Repair unit.
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.
Official record from Boston Inspectional Services Department, Jul 25, 2024 · Original Source
Inspection
Jul 18, 2024
Failed
11 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Persons in charge must monitor employee practices for HACCP cook chill procedures cooling holding temperatures and santizing of equipment. In addition correct other violations cited.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Alfredo sauce 49F to 50F removed from the hot line stored and cooled in the walkin overnight. Discarded by PIC. Ensure procedures are followed for proper cooling of leftovers.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Sliced tomatoes and cut lettuce at salad unit 46 /47F. Stored one hour. Remove to chill to 41F. Do not store in unit unless maintaining at or below 41. Milk and cream at alley station 47F. Discarded by manager. Do not store cold TCS foods in unit if unable to maintain 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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s notes
Final rinse registers 182F on the thermometer but 136F on the irreversible thermometr; not 160F minimum. Equipment wet. Repair to ensure final rinse 180F minimum and 160F at the plate.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Interior and exterior of ovens fryers exhaust fan with grease and sois. Grease build up on floors under and around cook line equipment. Mop sink soiled. Floor in the freezer with build up. At the bar floors soiled. Shelving with soils. 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Ceiling tiles missing in dry storage. 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.
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.
Official record from Boston Inspectional Services Department, Jul 18, 2024 · Original Source
Inspection
May 31, 2024
Passed
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walk in freezer door does not close with a seal. PIC provided work order for purchased gasket and scheduled for repairs next week. Submit photo of newly installed seal
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.
Official record from Boston Inspectional Services Department, May 31, 2024 · Original Source
Inspection
May 20, 2024
Failed (extension granted)
1 recorded violation
minorCode 590.004/4-501.11-CEquipment and utensils
Official wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s notes
Walk in freezer door does not close with a seal. PIC provided work order for purchased gasket and scheduled for repairs next week. Submit photo of newly installed seal
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Under booths in dining room with visible dust and soils. Clean to remove. Buildup of food soils under tilt skillet and cookline equipment clean to remove. Back up range and drawer refrigerated units with soils. 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut broccolli inside cookline refrigerated reach in unit was 54F. Unit was mistakenly unplugged. PIC voluntarily discarded product out of temperature.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cut broccolli inside cookline refrigerated reach in unit was 54F. Unit was mistakenly unplugged. PIC voluntarily discarded product out of temperature.
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
Under booths in dining room with visible dust and soils. Clean to remove. Buildup of food soils under tilt skillet and cookline equipment clean to remove. Back up range and drawer refrigerated units with soils. 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.
Official record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source
Inspection
Nov 17, 2023
Report filed
5 recorded violations
minorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Remove bowl from ice used to cool pasta. Provide proper handled scoop.
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.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Cookline - heavy carbon build up on ranges. Clean to remove. Clean break room floor of debris.
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.
Excess furniture old equipment stored in trash area. Remove.
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.
Remove bowl from ice used to cool pasta. Provide proper handled scoop.
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.
Rethermalized ROP bags stored overnight in ice and water bath at end of service. Discontinue. Monitor all cooling of ROP rethermed bags then store in walkin overnight.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Plate holder bottom soiled. Exterior of bulk food bins chopper exterior with brown residue. Clean all to remove. Cookline - heavy carbon build up on ranges wheels around fryer with heavy grease build up. Clean to remove. Clean break room floor of debris.
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.
Excess furniture old equipment stored in trash area. Remove.
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.
Rethermalized ROP bags stored overnight in ice and water bath at end of service. Discontinue. Monitor all cooling of ROP rethermed bags then store in walkin overnight.
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 590.004/4-601.11-CCleaning and sanitizing
Official wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
In use soiled knives stored in clean holder. Removed by PIC to clean / sanitize. Plate holder bottom soiled counter top at prep stations soiled exterior of bulk food bins chopper exterior with brown residue lower shelving of prep areas soiled. Clean all to remove. Cookline - heavy carbon build up on ranges salad interior / exterior refrigerator with food debris wheels around fryer with heavy grease build up. Clean to remove. Dishroom - exterior curtains soiled. Clean to remove. Bar - Clean exteriors of wall refrigerator doors of soiled. Clean break room floor of debris.
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.
Excess furniture old equipment stored in trash area. Remove.
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.