ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
14 inspections
Inspection
Apr 28, 2026
Passed
1 recorded violation
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the name for the allergen awareness certificate " matches " the current food safety certificate - ADDRESS
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Boston Inspectional Services Department, Apr 28, 2026 · Original Source
Inspection
Apr 21, 2026
Failed (extension granted)
7 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official wording
Prohibition-Jewelry (C)
Inspector’s notes
Remove all long bracelets heavy watches while preparing foods - this will reduce poptential contamination
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.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all employees are wearing clean uniforms aprons and not jusr normal street cloths [ to reduce potential contamination ]
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Anyone handles foods [ ASIDE FROM THE CASHIER ] will need to wear proper hair restraints while doing so
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.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official wording
(A) Certified Food Protection Manager (C)
Inspector’s notes
Ensure the name for the allergen awareness certificate " matches " the current food safety certificate - ADDRESS
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing the consumer advisory on the menu for " eggs - cooked any style " address
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.
Remove vents in the hood with stubborn / heavy grease and grime to soak overnight in bleach as we discussed
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.
Ran out od hand soap at the designated hand sink in the prep area - replace immediately
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, Apr 21, 2026 · Original Source
Inspection
Apr 15, 2026
Failed
6 recorded violations
minorCode 590.002/2-303.11-CEmployee health and hygiene
Official wording
Prohibition-Jewelry (C)
Inspector’s notes
Remove all long bracelets heavy watches while preparing foods - this will reduce poptential contamination
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.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Ensure all employees are wearing clean uniforms aprons and not jusr normal street cloths [ to reduce potential contamination ]
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Anyone handles foods [ ASIDE FROM THE CASHIER ] will need to wear proper hair restraints while doing so
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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s notes
Missing the consumer advisory on the menu for " eggs - cooked any style " address
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.
Remove vents in the hood with stubborn / heavy grease and grime to soak overnight in bleach as we discussed
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.
Ran out od hand soap at the designated hand sink in the prep area - replace immediately
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, Apr 15, 2026 · Original Source
Inspection
Feb 5, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Feb 5, 2026 · Original Source
Inspection
Nov 14, 2025
Passed
3 recorded violations
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of air gap
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
Observed lesser immature flies in prep kitchen. Pest report (Total Pest Elimination) provided 11/3/25 - minimum sighting still present. PIC will schedule additional services prior to re-inspection and provide 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, Nov 14, 2025 · Original Source
Inspection
Nov 5, 2025
Failed (extension granted)
12 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Observed employee with open-toe shoes while food handing inside kitchen. Discussed with PIC to ensure all employees are wearing protective gear while operating in food establishment
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw fish stored above ready to eat foods inside refrigerated units. Discussed with PIC to maintain all raw and ready to eat foods stored seperately in units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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
Observed soiled cardboard used for lining inside refrigerated units. Remove and ensure surfaces are maintained clean and durable
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of air gap
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink blocked in prep kitchen with metal sheet pans. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. 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.
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
Observed no handsoap at handsinks. Discussed with PIC to maintain handsoap at all handsinks for effective handwashing. 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.
Observed lesser immature flies in prep kitchen. Pest report (Total Pest Elimination) provided 11/3/25 - minimum sighting still present. PIC will schedule additional services prior to re-inspection and provide 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed multiple cardboard boxes stored in prep kitchen. Remove and maintained oorganized
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, Nov 5, 2025 · Original Source
Inspection
Oct 28, 2025
Failed
12 recorded violations
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official wording
Clean Condition-Outer Clothing (C)
Inspector’s notes
Observed employee with open-toe shoes while food handing inside kitchen. Discussed with PIC to ensure all employees are wearing protective gear while operating in food establishment
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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw fish stored above ready to eat foods inside refrigerated units. Discussed with PIC to maintain all raw and ready to eat foods stored seperately in units. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed ready to eat foods held over 24hrs per PIC without date marking. Provide date marking on all ready to eat foods held over 24hrs
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
Observed soiled cardboard used for lining inside refrigerated units. Remove and ensure surfaces are maintained clean and durable
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.
criticalCode 590.005/5-202.13-PWater, plumbing, and sewage
Official wording
Backflow Prevention Air Gap (P)
Inspector’s notes
Obseved no air gap on prep sink. Contact licensed plumber for installation of air gap
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Observed handsink blocked in prep kitchen with metal sheet pans. Discussed with PIC to maintain handsinks clear and accessible for handwashing only. 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.
Observed leak at prep sink. Contact licensed plumber for repairs to prevent leakage
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.
Observed no handsoap at handsinks. Discussed with PIC to maintain handsoap at all handsinks for effective handwashing. 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.
Observed multiple immature flies throughout prep kitchen and mop closet. Contact licensed pest control for services and provide a 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Observed multiple cardboard boxes stored in prep kitchen. Remove and maintained oorganized
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 28, 2025 · Original Source
Inspection
Mar 21, 2025
Report filed
2 recorded violations
minorCode 590.006/6-101.11-COther
Official wording
Surface Characteristics-Indoor Areas (C)
Inspector’s notes
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired February 2025; Scheduled 3/13/25 for cleaning. Instructed PIC to submit updated photo of hood sticker
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 21, 2025 · Original Source
Inspection
Mar 11, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC not monitoring day to day functions required for operations including stocked hand sinks / sanitizer test strips for proper sanitization. Review all food safety guildelines with employee and retrain
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go baked goods stored on countertop without proper labels. Provide a label which includes minimum ingredients or remove from grab and go access
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed internal thermometers missing from upright refrigerated units. 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips for chlorine. Provide and maintain on site
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.
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
Observed ice build up in deep freezer and soils along gaskets. Clean to remove all ice and soils from all equipment stated
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.
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed no hand soap at front counter hand sink. Discussed with PIC to provide and maintain hand soap at all handsinks at all times of operation. 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.
Observed no paper towels throughout establishment at hand sinks including restroom. Discussed with PIC to provide and maintain paper towels at all operating handsinks at all times of operation. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Observed hood sticker expired February 2025; Scheduled 3/13/25 for cleaning. Instructed PIC to submit updated photo of hood sticker
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 11, 2025 · Original Source
Inspection
Mar 4, 2025
Failed
9 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s notes
PIC not monitoring day to day functions required for operations including stocked hand sinks / sanitizer test strips for proper sanitization. Review all food safety guildelines with employee and retrain
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed grab and go baked goods stored on countertop without proper labels. Provide a label which includes minimum ingredients or remove from grab and go access
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed internal thermometers missing from upright refrigerated units. 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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips for chlorine. Provide and maintain on site
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.
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
Observed ice build up in deep freezer and soils along gaskets. Clean to remove all ice and soils from all equipment stated
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.
Observed damaged tiles throughtout establishment and on stairs to upper storage / office area. Repair all damaged tiles to prevent stagnant water build up
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed no hand soap at front counter hand sink. Discussed with PIC to provide and maintain hand soap at all handsinks at all times of operation. 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.
Observed no paper towels throughout establishment at hand sinks including restroom. Discussed with PIC to provide and maintain paper towels at all operating handsinks at all times of operation. COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Mar 4, 2025 · Original Source
Inspection
Aug 7, 2024
Passed
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
Observed macaroni salad / potato salad / raw chicken stored in sliding 2 door refrigerated unit in deep plastic containers between 46F-48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in metal shallow pans inside unit @ 40F.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed multiple grab and go desserts and fruit bowls with out labels. Provide labels with minimun requirements of identification and ingredients
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Boston Inspectional Services Department, Aug 7, 2024 · Original Source
Inspection
Jul 31, 2024
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
Observed macaroni salad / potato salad / raw chicken stored in sliding 2 door refrigerated unit in deep plastic containers between 46F-48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in metal shallow pans inside unit @ 40F.
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 590.003/3-602.11-PFFood source and labeling
Official wording
Food Labels (Pf)
Inspector’s notes
Observed multiple grab and go desserts and fruit bowls with out labels. Provide labels with minimun requirements of identification and ingredients
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Boston Inspectional Services Department, Jul 31, 2024 · Original Source
Inspection
Mar 1, 2024
Passed
4 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
Observed multiple raw meats stored in overcrowded refrigerated units @ 45-50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC relocated throughout multiple units and seperated into smaller pans
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.
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.
PIC provided monthly pest report - February 2024; Recommended bi-weekly services due to history of pest
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, Mar 1, 2024 · Original Source
Inspection
Feb 23, 2024
Failed
4 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
Observed multiple raw meats stored in overcrowded refrigerated units @ 45-50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC relocated throughout multiple units and seperated into smaller pans
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.
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.
PIC provided monthly pest report - February 2024; Recommended bi-weekly services due to history of pest
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.