Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
21 inspections
Inspection
Jul 7, 2026
Passed
3 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
PIC was not able to provide oyster tags. Provide oyster tags and ensure staff is keeping the tags.
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.
No air gap under the prep sink. Contact licensed plumber a proper permit will need to be applied for at 1010 Mass ave. After the air gap has been installed the license plumber will need to contact the plumbing inspector. The plumbing inspector will need to sign off before health can approve this report.
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, Jul 7, 2026 · Original Source
Inspection
Jun 29, 2026
Failed
3 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
PIC was not able to provide oyster tags. Provide oyster tags and ensure staff is keeping the tags.
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.
No air gap under the prep sink. Contact licensed plumber a proper permit will need to be applied for at 1010 Mass ave. After the air gap has been installed the license plumber will need to contact the plumbing inspector. The plumbing inspector will need to sign off before health can approve this report.
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 29, 2026 · Original Source
Inspection
Jun 4, 2026
Passed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without date marking. 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of Walk-in unit (floor and shelves) and some other refrigerating units soiled. Clean all properly. Magnetic strip for knives storage with some rust build up. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink used to store soiled utensils. Dicontinue use for handwashing only.
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.
CRM came in regarding pest activity observed. Please provide the most recent IPM report by a licensed exterminator.
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 Vent sticker with driping grease. 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, Jun 4, 2026 · Original Source
Inspection
May 27, 2026
Failed
5 recorded violations
majorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several prepared food items without date marking. 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Interior of Walk-in unit (floor and shelves) and some other refrigerating units soiled. Clean all properly. Magnetic strip for knives storage with some rust build up. 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Handsink used to store soiled utensils. Dicontinue use for handwashing only.
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.
CRM came in regarding pest activity observed. Please provide the most recent IPM report by a licensed exterminator.
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 Vent sticker with driping grease. 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, May 27, 2026 · Original Source
Inspection
Feb 9, 2026
Passed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags not mantained as needed for 90 days. Provide.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several pepare food products products without date marking labels in the refrigerating 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
In use knives stored soiled on the magnetic strips. Clean and sanitize before storing away.
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
Magnetic strips for knives storage soiled/rusted. Clean to remove. Bottom of the walk-in freezer unit soiled. Clean properly.
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 9, 2026 · Original Source
Inspection
Feb 2, 2026
Failed
5 recorded violations
majorCode 590.003/3-203.12-PFFacility maintenance
Official wording
Shell stock Maintaining Identification (Pf)
Inspector’s notes
Shell stock tags not mantained as needed for 90 days. Provide.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Several pepare food products products without date marking labels in the refrigerating 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
In use knives stored soiled on the magnetic strips. Clean and sanitize before storing away.
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
Magnetic strips for knives storage soiled/rusted. Clean to remove. Bottom of the walk-in freezer unit soiled. Clean properly.
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 2, 2026 · Original Source
Inspection
Nov 7, 2025
Passed
2 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
The pest control report from 10-29-2025 indicates there is mouse and cockroch activity. Have a licensed pest control operator treat for mice and cockroaches send their report to damien.yee@boston.gov
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the kitchen the grout lines are worn down in many areas; repair and regrout.
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 7, 2025 · Original Source
Inspection
Oct 30, 2025
Failed (extension granted)
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge there are no procedures or kit for a vomit or diarrhea event; provide.
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.
The persons in charge who have posted certified food protection manager certificates could not provide the correct answers for the minimum internal cooking temperatures of chicken pork beef; could not properly explain with temperatures and times the two stage cooling process could not name any of the reportable illnesses and named two of five reportable symptoms. The certified food protection manager must be knowlegable about food safety and employee illnesses.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the sandwich station cooler there was a bowl of pooled raw eggs stored directly above multiple TCS foods and raw beef; store raw proteins according to their proper cooking temperatures with raw eggs being on the bottom and always below ready to eat TCS foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Per the person in charge inside the smoker next to the fryolater there are three cooked chickens 8 cooked quails 5 pounds of fried pork about 9 pounds of crab rangoons. The employee states all the foods were cooked at around noon today and the chickens were 80F quails 86F pork 85F. Use proper methods to cool foods once cooked: with an ice bath ice paddles spread out on sheet pans in the walk in cooler or in a blast chiller. The person in charge voluntairly discarded and denatured all the food and was witnessed doing so by the health inspector.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
At the cookline there are deli containers used for storing food ingredients; cease use of deli containers and provide durable cleanable nonporous containers.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the fryolater station there is cardboard used to line the floors; cease use of cardboard as it is not cleanable durable or nonporous.
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
Behind the cook line equipment there is heavy grease buildup / in the baffles above the cookline and the walls of the cookline there is heavy grease buildup / underneath the cookline the floors are heavily soiled / the two door Tru refrigerator interior is heavily soiled / clean and sanitize of grease and soils.
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.
The pest control report from 10-29-2025 indicates there is mouse and cockroch activity. Have a licensed pest control operator treat for mice and cockroaches send their report to damien.yee@boston.gov
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the kitchen the grout lines are worn down in many areas; repair and regrout.
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 30, 2025 · Original Source
Inspection
Oct 24, 2025
Failed
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
Per the person in charge there are no procedures or kit for a vomit or diarrhea event; provide.
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.
The persons in charge who have posted certified food protection manager certificates could not provide the correct answers for the minimum internal cooking temperatures of chicken pork beef; could not properly explain with temperatures and times the two stage cooling process could not name any of the reportable illnesses and named two of five reportable symptoms. The certified food protection manager must be knowlegable about food safety and employee illnesses.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
In the sandwich station cooler there was a bowl of pooled raw eggs stored directly above multiple TCS foods and raw beef; store raw proteins according to their proper cooking temperatures with raw eggs being on the bottom and always below ready to eat TCS foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Per the person in charge inside the smoker next to the fryolater there are three cooked chickens 8 cooked quails 5 pounds of fried pork about 9 pounds of crab rangoons. The employee states all the foods were cooked at around noon today and the chickens were 80F quails 86F pork 85F. Use proper methods to cool foods once cooked: with an ice bath ice paddles spread out on sheet pans in the walk in cooler or in a blast chiller. The person in charge voluntairly discarded and denatured all the food and was witnessed doing so by the health inspector.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s notes
At the cookline there are deli containers used for storing food ingredients; cease use of deli containers and provide durable cleanable nonporous containers.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
At the fryolater station there is cardboard used to line the floors; cease use of cardboard as it is not cleanable durable or nonporous.
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
Behind the cook line equipment there is heavy grease buildup / in the baffles above the cookline and the walls of the cookline there is heavy grease buildup / underneath the cookline the floors are heavily soiled / the two door Tru refrigerator interior is heavily soiled / clean and sanitize of grease and soils.
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.
In the closet next to the customer waiting area on the floor there are small rodent droppings; in the dry storage area behind the plastic bins of dry goods there are small rodent droppings; clean and sanitize areas of droppings and have a licensed pest control operator treat for mice and send their report to damien.yee@boston.gov
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
In the kitchen the grout lines are worn down in many areas; repair and regrout.
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 24, 2025 · Original Source
Inspection
Jul 25, 2025
Passed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw ducks in the 3 bay sink with raw greens in a collander in the next bay- Reviewed separation of products during preparation and storage- Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths in counters Tested water in the wiping cloth bucket- 0ppm chlorine Corrected 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Foods stored directly on the floor in back area- Corrected on site
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired June 2025- Schedule hood cleaning/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, Jul 25, 2025 · Original Source
Inspection
Jul 17, 2025
Failed
5 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw ducks in the 3 bay sink with raw greens in a collander in the next bay- Reviewed separation of products during preparation and storage- Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths in counters Tested water in the wiping cloth bucket- 0ppm chlorine Corrected 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Foods stored directly on the floor in back area- Corrected on site
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood sticker expired June 2025- Schedule hood cleaning/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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 pots of products stored on shelving in the back area at 59F-63F Em[ployees voluntarily discarded at the time of the inspection Per the PIC the product is left to cool overnight to properly discard in the morning Reviewed proper ways to cool and to label products that will be discarded
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
Areas above and below hood filters with grease accumulation Hood filters were clean and hood sticker is up to date Properly clean all areas to prevent dripping of grease over cookline Floors under equipment with a small amount of grease and soils- Clean properly
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.
Rodent droppings noted in the top of an empty bulk food receptacle- Provide an updated detailed pest control 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
2 pots of products stored on shelving in the back area at 59F-63F Em[ployees voluntarily discarded at the time of the inspection Per the PIC the product is left to cool overnight to properly discard in the morning Reviewed proper ways to cool and to label products that will be discarded
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
Areas above and below hood filters with grease accumulation Hood filters were clean and hood sticker is up to date Properly clean all areas to prevent dripping of grease over cookline Floors under equipment with a small amount of grease and soils- Clean properly
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.
Rodent droppings noted in the top of an empty bulk food receptacle- Provide an updated detailed pest control 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, Feb 25, 2025 · Original Source
Inspection
Oct 18, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.111-CPests
Official wording
Controlling Pests (C)
Inspector’s notes
Establishment has scheduled weekly pest control treatments- Continue to provide reports to the Health Department to show a reduction in activity
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, Oct 18, 2024 · Original Source
Inspection
Oct 10, 2024
Failed (extension granted)
16 recorded violations
criticalCode 590.002/2-301.14-POther
Official wording
When to Wash (P)
Inspector’s notes
Employess are prepping products in the dining room and there is no handsink available in the area- Properly wash hands prior to food preparation and discontinue prepping foods in the dining room
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees in 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 repeat priority violations noted on the inspection report Staff shall review proper preparation procedures proper temperature control for products proper sanitizing and glove use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw products stored above Ready to Eat products in refrigeration- Store foods properly Raw chicken being prepared directly next to containers filled with raw produce- reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous wiping cloths on counters with no sanitizer solution set up- maintain in sanitizer
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bowls of products both cooked and raw stored on the floor in the kitchen and under prep tables on the floor in the kitchen Open containers of prepared items stored on numerous surfaces throughout the dry starge including on freezer and shelving Products shall be stored covered and a minimum of 6" off of the floor
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.
Evidence of partially cooked chicken in refrigerators- Product shall be fully cooked to 165F or above and then properly cooled for cold holding
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
Numerous containers of prepared vegetables on shelving and on top of freezers in back prep Prepared vegetables on lower shelving in kitchen Products at 50F-56F Per staff the products were prepared less than 2 hours prior Reviewed and placed in refrigeration at 38F
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.
Observed several employees handling either raw meat products or vegetables without gloves- Reviewed and corrected at the time of the 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.
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
Interior of ice machine with black buildup Interiors of food storage containers with dried encrusted products Clean with proper frequency Knives stored in magnetic strip in kitchen with visible dried on food soils-
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
Heavy soils and buildup noted throughout the kitchen Areas include but not limited to Hood filters over cookline All shelving in kitchen walkin and back storage Floors under and behind equipment All refrigeration including doors interiors door handles and tracks Exteriors of food containers and squeeze bottles with dried on food soils All areas shall be cleaned 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.
Establishment has scheduled weekly pest control treatments- Continue to provide reports to the Health Department to show a reduction in activity
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.
Rodent droppings noted in numerous areas of the establishment on floors and equipment- Provide an updated pest control report from a licensed pest control company Establishment shall follow recommendations of pest control company to reduce pest activity at the location Pest control reports note a lack of sanitation
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.
Establishment is curing large amounts of pork and chicken at the time of the inspection Multiple bowls of pork and product hanging from hangers in the back prep Establishment shall discontinue curing products- Provide information the the Health Department for HACCP review No HACCP in place at the establishment at this time
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, Oct 10, 2024 · Original Source
Inspection
Oct 4, 2024
Hearing scheduled
15 recorded violations
majorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Rodent droppings noted in numerous areas of the establishment on floors and equipment- Provide an updated pest control report from a licensed pest control company Establishment shall follow recommendations of pest control company to reduce pest activity at the location Pest control reports note a lack of sanitation
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.
Establishment is curing large amounts of pork and chicken at the time of the inspection Multiple bowls of pork and product hanging from hangers in the back prep Establishment shall discontinue curing products- Provide information the the Health Department for HACCP review No HACCP in place at the establishment at this time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employess are prepping products in the dining room and there is no handsink available in the area- Properly wash hands prior to food preparation and discontinue prepping foods in the dining room
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees in 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 repeat priority violations noted on the inspection report Staff shall review proper preparation procedures proper temperature control for products proper sanitizing and glove use
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Raw products stored above Ready to Eat products in refrigeration- Store foods properly Raw chicken being prepared directly next to containers filled with raw produce- reviewed and corrected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Numerous wiping cloths on counters with no sanitizer solution set up- maintain in sanitizer
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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s notes
Bowls of products both cooked and raw stored on the floor in the kitchen and under prep tables on the floor in the kitchen Open containers of prepared items stored on numerous surfaces throughout the dry starge including on freezer and shelving Products shall be stored covered and a minimum of 6" off of the floor
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.
Evidence of partially cooked chicken in refrigerators- Product shall be fully cooked to 165F or above and then properly cooled for cold holding
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
Numerous containers of prepared vegetables on shelving and on top of freezers in back prep Prepared vegetables on lower shelving in kitchen Products at 50F-56F Per staff the products were prepared less than 2 hours prior Reviewed and placed in refrigeration at 38F
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.
Observed several employees handling either raw meat products or vegetables without gloves- Reviewed and corrected at the time of the 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.
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
Interior of ice machine with black buildup Interiors of food storage containers with dried encrusted products Clean with proper frequency Knives stored in magnetic strip in kitchen with visible dried on food soils-
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
Heavy soils and buildup noted throughout the kitchen Areas include but not limited to Hood filters over cookline All shelving in kitchen walkin and back storage Floors under and behind equipment All refrigeration including doors interiors door handles and tracks Exteriors of food containers and squeeze bottles with dried on food soils All areas shall be cleaned 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, Oct 4, 2024 · Original Source
Inspection
Aug 22, 2024
Passed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees in kitchen with no hair restraints-Corrected
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 iolations noted on the inspection report Establishment shall follow proper cleanig procedures and follow proper temperature perimeters
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed employee cleaning duck wash bay in the 3 back sink and fresh cut vegetables were noted in the rinse bay A prep sink is available in the kitchen for use Reduce risk of cross contamination during prep Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters throughout- No sanitizer solution set up
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 an employee leave the kitchen wearing gloves and return back to the kitchen without changing gloves or washing hands Addressed at the time of the inspection and corrected
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
Numerous cut vegetables were stored on counters and prep tables with temperatures ranging from 44F- 50F Per the staff the products were placed out less than 1 hour [prior to the inspection Cooked chicken in a lift top refrigerator at 50F Removed and placed in thewalkin to properly cool All other products in the unit at 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous partially used containers of prepared food tems in refrigeration with no labeling- production/discard dates- 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.
Employee was observed touching cooked chicken in the prep line with a bare hand- Voluntarily discarded
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy dripping grease on hood over cookline Soils and grease on walls and floors below equipment and prep tables Exteriors and interiorsof refrigerators including doors dood tracks and handles with soils Shelving inside refrigeration units with soils 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.
Numerous cockroaches and evidence of rodent activity and droppings noted in the kitchen Pest control reports are monthly and indicate sanitation issues Establishment shall have more frequent pest control treatments and follow the recommendations written by the 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 2024- Schedule hood cleaning/ 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.
At the time of the inspection staff wereinstructed to properly set up sanitizer solution. At this time the solution was tested numerous times and staff corrections were testing well above 200ppm Chlorine Review proper procedures with staff to properly set up sanitizer in the 3 bay sink and in sanitizer buckets
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.
Official record from Boston Inspectional Services Department, Aug 22, 2024 · Original Source
Inspection
Aug 15, 2024
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official wording
Effectiveness-Hair Restraints (C)
Inspector’s notes
Numerous employees in kitchen with no hair restraints-Corrected
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 iolations noted on the inspection report Establishment shall follow proper cleanig procedures and follow proper temperature perimeters
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed employee cleaning duck wash bay in the 3 back sink and fresh cut vegetables were noted in the rinse bay A prep sink is available in the kitchen for use Reduce risk of cross contamination during prep Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Soiled wiping cloths on counters throughout- No sanitizer solution set up
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 an employee leave the kitchen wearing gloves and return back to the kitchen without changing gloves or washing hands Addressed at the time of the inspection and corrected
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
Numerous cut vegetables were stored on counters and prep tables with temperatures ranging from 44F- 50F Per the staff the products were placed out less than 1 hour [prior to the inspection Cooked chicken in a lift top refrigerator at 50F Removed and placed in thewalkin to properly cool All other products in the unit at 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Numerous partially used containers of prepared food tems in refrigeration with no labeling- production/discard dates- 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.
Employee was observed touching cooked chicken in the prep line with a bare hand- Voluntarily discarded
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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Heavy dripping grease on hood over cookline Soils and grease on walls and floors below equipment and prep tables Exteriors and interiorsof refrigerators including doors dood tracks and handles with soils Shelving inside refrigeration units with soils 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.
Numerous cockroaches and evidence of rodent activity and droppings noted in the kitchen Pest control reports are monthly and indicate sanitation issues Establishment shall have more frequent pest control treatments and follow the recommendations written by the 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 2024- Schedule hood cleaning/ 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.
At the time of the inspection staff wereinstructed to properly set up sanitizer solution. At this time the solution was tested numerous times and staff corrections were testing well above 200ppm Chlorine Review proper procedures with staff to properly set up sanitizer in the 3 bay sink and in sanitizer buckets
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.
Official record from Boston Inspectional Services Department, Aug 15, 2024 · Original Source
Inspection
Feb 14, 2024
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood filters with heavy grease buildup- Clean properly Hood sticker expired December 2023- Schedule hood cleaning and 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
Feb 5, 2024
Failed (extension granted)
6 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
Numerous products stored on counters and shelving throughout in ambient temperatures. Products include cut vegetables and raw in shell eggs. Per the PIC all products were prepared less than 1 hour prior to the inspection and all products were at temperatures of 46F-50F Foods returned to refrigeration at the time of the inspection Review procedures with staff
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
No irreversible thermometer available at the time of the inspection for the high temperature dishwasher- 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food contact surfaces with encrusted dried on soils Insludes but not limited to: Slicers and peels stored in a basket on the counter Knives stored on magnetis strip in kitchen Food slicer Interiors of containers used to hold cut vegetables Clean all equipment 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
Exteriors of contairs used to hold ingrediants on counters with encrusted soils- Clean
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood filters with heavy grease buildup- Clean properly Hood sticker expired December 2023- Schedule hood cleaning and 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.
Sanitizer set up by employees for use on food contact surfaces tested at above 100ppm chlorine at the time of the inspection- Reviewed with the PIC and solution was corrected to 50ppm chlorine Ensure employees are testing prior to use
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.
Official record from Boston Inspectional Services Department, Feb 5, 2024 · Original Source
Inspection
Jan 29, 2024
Failed
6 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
Numerous products stored on counters and shelving throughout in ambient temperatures. Products include cut vegetables and raw in shell eggs. Per the PIC all products were prepared less than 1 hour prior to the inspection and all products were at temperatures of 46F-50F Foods returned to refrigeration at the time of the inspection Review procedures with staff
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
No irreversible thermometer available at the time of the inspection for the high temperature dishwasher- 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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple food contact surfaces with encrusted dried on soils Insludes but not limited to: Slicers and peels stored in a basket on the counter Knives stored on magnetis strip in kitchen Food slicer Interiors of containers used to hold cut vegetables Clean all equipment 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
Exteriors of contairs used to hold ingrediants on counters with encrusted soils- Clean
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 590.006/6-501.14-CCleaning and sanitizing
Official wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s notes
Hood filters with heavy grease buildup- Clean properly Hood sticker expired December 2023- Schedule hood cleaning and 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.
Sanitizer set up by employees for use on food contact surfaces tested at above 100ppm chlorine at the time of the inspection- Reviewed with the PIC and solution was corrected to 50ppm chlorine Ensure employees are testing prior to use
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.