Inspection
Jun 26, 2026
4 recorded violations
Official wording
Using Clean Tableware for Second Portions and Refills (C)
Inspector’s notes
Observed metal bowls stored inside bulk food containers; utensils to scoop foods from bulk containers should have handles to prevent contamination by hands.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the standing cooler next to the handwashing sink observed cut melon 55F sliced cheese 57F; at the middle sandwich cooler at the cook line observed smoked salmon 58F cut cucumbers 58F cooked chicken wings 59F; a service call was placed to repair the cold holding units and foods that had been placed into the units within the last two hours were put into the walk-in unit to properly cool and foods that had been left in the cold holding units longer were voluntarily discarded by staff. Hold cold TCS foods at 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
At the cook line observed cooked pears inside a hotel pan kept on an unheated surface at 80F; discussed with person in charge to keep the pears on the flat top grill at 135F and above or in cold holding at 41F or below the pears were voluntarily 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.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Multiple cold holding units observed without internal thermometers; provide internal thermometers for all coold holding units.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Boston Inspectional Services Department, Jun 26, 2026 · Original Source