ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
17 inspections
Inspection
Sep 1, 2026
Passed
2 recorded violations
minorCode 590.006/6-202.15-COther
Official wording
Outer Openings Protected (C)
Inspector’s notes
Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company 08/20/26 Provide detailed pest control report from a licensed pest control company
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, Sep 1, 2026 · Original Source
Inspection
Aug 20, 2026
Failed (extension granted)
15 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
During the time of the inspection numerous wait staff were noted eating in the kitchen and as they were exiting the kitchen. discontinue and review with all staff
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees observed in the kitchen with no hair restraints- 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.
Numerous priority and repeated violations noted on the inspection report- Violations procedures and cleaning schedules shall be reviewed with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection oysters in the walkin did not have the shellstock tags- Per the PIC they are placed with the other tags when opened. Shell stock tags shall remain with the product for proper identification until the product is used/discardedlabeled with dates Shell stock tags are not being properly labeled with dates to indicate when the product is opened nor the completion/discard dates Shell stock tags are also being piled together and are not organized by month/ date of use Staff shall maintain tags with product until used/discarded all tags shall be properly labeled with open date and completion/discard dates and shall be maintained in chronological order for a minimum of 90 days.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Scoops used for ice at the bar and the scoops used in the bulk food containers were stored with the handles directly in the products Utensils used at the cookline were stored in stagnant water Store all utensils properly- Corrected at the time of the inspection
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.
At the time of the inspection the procedures for the preparation and shucking of shellfish was reviewed with the PIC. Per the chef the oysters are shucked on a table that is used for various other tasks. A can opener is attached to the table and at this time cans were stored on the table to open. The table is also located next to the wash bay of a 3 bay sink- Provide a designated clean and sanitized area with handwashing and refrigeration for the shucking/preparation of shellfish
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.
At the time of the inspection an employee was observed cutting a pizza with a knife. The employee was not wearing gloves and his bare hand was coming into contact with the product. Corrected at this time
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
There was no irreversible thermometer available at the time of the inspection for the high temperature dishwasher- Provide Unit was operating within normal limits at the time of the inspection
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
Soda nozzles at the bar were noted to have heavy black buildup The internal panel and chute of the ice machine with black mold like buildup- Clean all areas with proper 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under shelving in dry storage and under the ice machine in the kitchen with encrusted soils and debris- Clean with proper 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwashing sinks at the bar are also being usec as dump sinks. All sinks at the bar had strainers in them. At the time of the inspection the strainer was removed from the sink that is the designated handsink. The handwash sink at the cookline was found to have soiled equipment in it All handsinks shall be maintained clear for proper handwashing
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.
Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company 08/20/26 Provide detailed pest control report from a licensed pest control company
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired July 2026- Schedule hood cleaning and inspection Hood filters with heavy grease and dust- Clean with proper frequency 08/20/26 Hood cleaning/inspection scheduled for 08/31/26
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, Aug 20, 2026 · Original Source
Inspection
Aug 12, 2026
Failed
15 recorded violations
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official wording
Eating Drinking or Using Tobacco (C)
Inspector’s notes
During the time of the inspection numerous wait staff were noted eating in the kitchen and as they were exiting the kitchen. discontinue and review with all staff
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 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Multiple employees observed in the kitchen with no hair restraints- 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.
Numerous priority and repeated violations noted on the inspection report- Violations procedures and cleaning schedules shall be reviewed with all staff
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the time of the inspection oysters in the walkin did not have the shellstock tags- Per the PIC they are placed with the other tags when opened. Shell stock tags shall remain with the product for proper identification until the product is used/discardedlabeled with dates Shell stock tags are not being properly labeled with dates to indicate when the product is opened nor the completion/discard dates Shell stock tags are also being piled together and are not organized by month/ date of use Staff shall maintain tags with product until used/discarded all tags shall be properly labeled with open date and completion/discard dates and shall be maintained in chronological order for a minimum of 90 days.
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official wording
In-Use Utensils Between-Use Storage (C)
Inspector’s notes
Scoops used for ice at the bar and the scoops used in the bulk food containers were stored with the handles directly in the products Utensils used at the cookline were stored in stagnant water Store all utensils properly- Corrected at the time of the inspection
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.
At the time of the inspection the procedures for the preparation and shucking of shellfish was reviewed with the PIC. Per the chef the oysters are shucked on a table that is used for various other tasks. A can opener is attached to the table and at this time cans were stored on the table to open. The table is also located next to the wash bay of a 3 bay sink- Provide a designated clean and sanitized area with handwashing and refrigeration for the shucking/preparation of shellfish
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.
At the time of the inspection an employee was observed cutting a pizza with a knife. The employee was not wearing gloves and his bare hand was coming into contact with the product. Corrected at this time
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.
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s notes
There was no irreversible thermometer available at the time of the inspection for the high temperature dishwasher- Provide Unit was operating within normal limits at the time of the inspection
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
Soda nozzles at the bar were noted to have heavy black buildup The internal panel and chute of the ice machine with black mold like buildup- Clean all areas with proper 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Floors under shelving in dry storage and under the ice machine in the kitchen with encrusted soils and debris- Clean with proper 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handwashing sinks at the bar are also being usec as dump sinks. All sinks at the bar had strainers in them. At the time of the inspection the strainer was removed from the sink that is the designated handsink. The handwash sink at the cookline was found to have soiled equipment in it All handsinks shall be maintained clear for proper handwashing
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.
Gap large enough to let light in noted at the bottom of the door at the rear of the establishment that leads to the dumpsters- Provide door sweep make proper repairs
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple small black flies noted throughout the kitchen back storage and at the bar. Provide an updated detailed pest control report from a licensed pest control company
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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired July 2026- Schedule hood cleaning and inspection Hood filters with heavy grease and dust- Clean with proper 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, Aug 12, 2026 · Original Source
Inspection
Mar 18, 2026
Passed
6 recorded violations
minorCode 590.003(C)/3-301.11-CHandwashing
Official wording
Preventing Contamination from Hands (C)
Inspector’s notes
Observed staff cutting bread with without gloved hands. Retrain staff. PIC corrected at the time of inspection.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed debris and food soils on the floor under the 3 bay sink. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Missing detergent at the high temp dishmachine. PIC replaced when directed. Monitor to assure avaialability 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Designate a handsink at the bar area with proper signage soap and paper towels. At the time of inspection all 3 sinks are being utized as dumpsinks.
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.
Handwashing signage missing at the handsink. Provide
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, Mar 18, 2026 · Original Source
Inspection
Mar 10, 2026
Failed
6 recorded violations
minorCode 590.003(C)/3-301.11-CHandwashing
Official wording
Preventing Contamination from Hands (C)
Inspector’s notes
Observed staff cutting bread with without gloved hands. Retrain staff. PIC corrected at the time of inspection.
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Observed debris and food soils on the floor under the 3 bay sink. 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.
majorCode 590.004/4-303.11-PFCleaning and sanitizing
Official wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s notes
Missing detergent at the high temp dishmachine. PIC replaced when directed. Monitor to assure avaialability 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Designate a handsink at the bar area with proper signage soap and paper towels. At the time of inspection all 3 sinks are being utized as dumpsinks.
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.
Handwashing signage missing at the handsink. Provide
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.
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
clean inbetween sides of cooking line equipment.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking line.
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
clean inbetween sides of cooking line equipment.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Clean floor below cooking line.
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.
Boxes of seafood and other food products observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test kit for the 3 bay sink near the walk-in coolers with what appears to be water damage. Replace.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice/frost build-up observed on the backside of the compressor to the first walk-in cooler. Defrost and clean to remove. Unit was functioning properly at the time of the inspection.
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.
Pipe under the hand sink near the single door flip top cooler appears to have a small leak. Address and make any necessary repairs.
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.
Boxes of seafood and other food products observed being stored on the ground of the walk-in freezer. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Pipe under the hand sink near the singel door flip top cooler appears to have a small leak. Address and make any necessary repairs.
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Test kit for the 3 bay sink near the walk-in coolers with what appears to be water damage. Replace.
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice/frost build-up observed on the backside of the compressor to the first walk-in cooler. Defrost and clean to remove. Unit was functioning properly at the time of the inspection.
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, Feb 14, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Nov 2, 2023
Passed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out of counter tops. Discontinue and provide a proper sanitzing solution.
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.
Boxes of foods inside of the walk-in freezer observed being stored on the ground. Discontinueand store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee observed dumoing dirty mop water into a single bay preparation sink. Discontinue and dispose of dirty mop water appropriately to ensure no contamination to any foods.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken on pan near the panini press being left out at room temperature (84F). Discontinue and ensure all TCS foods are being maintained at 135F and above.
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.
Employee observed preparing ready top eat roasted red peppers with bare hands. Address and ensure there is no bare hand contact woth any ready to eat foods.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Light out above stove top. Replace
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.
Pipe under the single bay sink near the walk-in cooler is leaking. Address and make any necessary repairs. Pressure guage under the high temperature dish machine is leaking. Address and make any necessary repairs.
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 2, 2023 · Original Source
Inspection
Oct 24, 2023
Failed
7 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths observed being left out of counter tops. Discontinue and provide a proper sanitzing solution.
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.
Boxes of foods inside of the walk-in freezer observed being stored on the ground. Discontinueand store all foods elevated a minimum of 6 inches off the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee observed dumoing dirty mop water into a single bay preparation sink. Discontinue and dispose of dirty mop water appropriately to ensure no contamination to any foods.
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.
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cooked chicken on pan near the panini press being left out at room temperature (84F). Discontinue and ensure all TCS foods are being maintained at 135F and above.
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.
Employee observed preparing ready top eat roasted red peppers with bare hands. Address and ensure there is no bare hand contact woth any ready to eat foods.
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.
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Light out above stove top. Replace
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.
Pipe under the single bay sink near hte walk-in cooler is leaking. Address and make any necessary repairs. Pressure guage under the high temperature dish machine is leaking. Address and make any necessary repairs.
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.