Inspection
Apr 2, 2026
7 recorded violations
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
Violatios noted on the inspection report. CFPM to provide active managerial controls and train staff on violations noted on the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Prepped foods stored in cold unit observed without date marking. Provide made/discard date before storing.
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
Sponges Use Limitation (C)
Inspector’s notes
Facility uses yellow sponge for warewashing. Discontinue
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Sanitzer at 3 bay sink observed reading 00ppm . Set up according to regulation. (cos)
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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior of 3 bay sink observed soiled with black substance build up. interior of double door cold unit observed soiled with visible food spills interior of upright freezer unit observed with ice build up interior of multiple baking unit observed soiled with carbon build up. Clean & sanitze 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.
More about cleaning or sanitizing problemsOfficial wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Facility main handsink observed blocked by bulk storage bin. Discontinue & maintain accessible at all time to prevent contaminations by hand. (cos)
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
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the facility observed in need of deep cleaning from visible food spills loose debris. 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Apr 2, 2026 · Original Source