Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
23 inspections
Inspection
Sep 1, 2026
Report filed
1 recorded violation
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Observed mold-like substance on the wall behind the 3 bay sink and behind the convoyer belt. Remove old caulking and replace to remove the mold-like substance. Observed a good amount of stagnant water on the floor in the dishroom. Remove stagnant water.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Space behind wall under cabinet near bread station seal space between paneling on side of hot plate near grill station with exposed wood. Seal.
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 with grease and soils under saute station Booths along windows with Mice droppings and nesting materials booths need to be detached from wall all affected areas cleaned and sanitized Main cookline floor drain with soils Mice droppings on floor opposite main cookline across from steam kettle Mice droppings on floor behind Bakery storage rack next to window Mice droppings on floor under dry food storage bins in dry storage area mice droppings on baseboard heaters in dry food storage area. Clean and sanitize all affected areas.
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
Peeling paint under sealed stairwell above where paper goods are stored. Clean and resurface.
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.
Basement dry storage catering room with open ceiling and exposed pipes and utilities. Install a properly constructed ceiling.
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.
Hole in wall next to windows behind booths hole in wall behind Bakery storage rack missing drop tile above Bakery storage rack. Receiving door with left side bottom of door with daylight emitting. Consult a licensed pest control company. Treat and seal all entry points. Seal doors with pest proof materials that are flush with the floor to prevent entrance of vermin. Booths in dining area have evidence of nesting with odors present in the areas. Booths should be removed from the wall to make access for a thorough cleaning and so that any other entry points can be identified treated & sealed. Holes that were previously noted on prior inspections had been sealed. It appears that new holes have emerged upon today's inspection that maybe a result of ongoing activity & building maintenance activity. Consult a licensed pest control company. Treat and seal all voids and entry points.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed mice droppings present behind the booth opposite salad bar Booths along windows with Mice droppings and nesting materials. Booths will need to be detached from walls pulled out and all affected areas cleaned and sanitized. Mice droppings on the floor opposite the main cookline across from the steam kettle. Mice droppings on the floor behind the Bakery storage rack next to the window. Mice droppings on floor under dry food storage bins in dry storage area. Mice droppings on baseboard heaters in dry food storage areas. Mice droppings on floor in basement catering equipment storage closet. Provide an updated integrated pest management report and email it to isdhealth@boston.gov immediately. Most recent pest report dated 05/04/2026 from Modern states: "I checked all accessible devices inside the property. There was no activity at all; there was no feeding no captures and no sprung traps."
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroach in cabinet in gluten free kitchen. Remove. Clean and sanitize all affected areas. Provide updated IPM 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.
Exposed rodenticide on heater behind booth in dining room. Remove. Apply properly according to SDS sheet.
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 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Space behind wall under cabinet near bread station seal space between paneling on side of hot plate near grill station with exposed wood. Seal.
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 with grease and soils under saute station Booths along windows with Mice droppings and nesting materials booths need to be detached from wall all affected areas cleaned and sanitized Main cookline floor drain with soils Mice droppings on floor opposite main cookline across from steam kettle Mice droppings on floor behind Bakery storage rack next to window Mice droppings on floor under dry food storage bins in dry storage area mice droppings on baseboard heaters in dry food storage area. Clean and sanitize all affected areas.
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
Peeling paint under sealed stairwell above where paper goods are stored. Clean and resurface.
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.
Basement dry storage catering room with open ceiling and exposed pipes and utilities. Install a properly constructed ceiling.
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.
Hole in wall next to windows behind booths hole in wall behind Bakery storage rack missing drop tile above Bakery storage rack. Receiving door with left side bottom of door with daylight emitting. Consult a licensed pest control company. Treat and seal all entry points. Seal doors with pest proof materials that are flush with the floor to prevent entrance of vermin. Booths in dining area have evidence of nesting with odors present in the areas. Booths should be removed from the wall to make access for a thorough cleaning and so that any other entry points can be identified treated & sealed. Holes that were previously noted on prior inspections had been sealed. It appears that new holes have emerged upon today's inspection that maybe a result of ongoing activity & building maintenance activity. Consult a licensed pest control company. Treat and seal all voids and entry points.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed mice droppings present behind the booth opposite salad bar Booths along windows with Mice droppings and nesting materials. Booths will need to be detached from walls pulled out and all affected areas cleaned and sanitized. Mice droppings on the floor opposite the main cookline across from the steam kettle. Mice droppings on the floor behind the Bakery storage rack next to the window. Mice droppings on floor under dry food storage bins in dry storage area. Mice droppings on baseboard heaters in dry food storage areas. Mice droppings on floor in basement catering equipment storage closet. Provide an updated integrated pest management report and email it to isdhealth@boston.gov immediately. Most recent pest report dated 05/04/2026 from Modern states: "I checked all accessible devices inside the property. There was no activity at all; there was no feeding no captures and no sprung traps."
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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cockroach in cabinet in gluten free kitchen. Remove. Clean and sanitize all affected areas. Provide updated IPM 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.
Exposed rodenticide on heater behind booth in dining room. Remove. Apply properly according to SDS sheet.
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.
High temperature dish machine is sanitizing properly although there is a leak with parts on order as of 3/19/26. Make all necessary repairs. Alternative means to sanitize equipment in three bay sink.
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
Damaged wall and celing surfaces in catering storage closet in basement. Determine cause of any moisture and make all necessary repairs.
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, Apr 27, 2026 · Original Source
Inspection
Mar 23, 2026
Failed (extension granted)
5 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Blast chiller is inoperable. Make all necessary repairs.
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.
High temperature dish machine is sanitizing properly although there is a leak with parts on order as of 3/19/26. Make all necessary repairs.
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
Damaged wall and celing surfaces in catering storage closet in basement. Determine cause of any moisture and make all necessary repairs.
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.
Attached pest report states 6 captures in kitchen. Provide updated IPM pest control report upon re inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Boston Inspectional Services Department, Mar 23, 2026 · Original Source
Inspection
Mar 5, 2026
Failed (extension granted)
6 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Blast chiller is inoperable. Make all necessary repairs.
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.
High temperature dish machine is inoperable. Make all necessary repairs. Disposable plates in use. Three compartment sink with quats sanitizer @ 75F & 200PPM being used for sanitizing 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
Damaged wall and celing surfaces in catering storage closet in basement. Determine cause of any moisture and make all necessary repairs.
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.
Large hole at base of window observed in cafeteria dining area opposite dessert bar and as noted on pest report dated 2/25/26. This area was previously not accessible due to single use article storage that has since been removed. No door seals where doors meet at front entrance. Seal exterior doors with pest proof materials.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mice droppings observed in beverage cage & on floor in rear corner of catering storage room. Provide an updated pest control report upon reinspection. The report must state that treatments are being applied inside the drop ceiling and specify structural voids or entry points that need to be addressed any sanitary conditions that maybe causitive to the current conditions at the time of inspection. Those conditions should be addressed and removed from the IPM pest report once they are resolved..
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Blast chiller is inoperable. Make all necessary repairs.
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.
High temperature dish machine is inoperable. Make all necessary repairs. Disposable plates in use. Three compartment sink with quats sanitizer @ 75F & 200PPM being used for sanitizing 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease and food debirs under grill station line equipment. 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.
Large hole at base of window observed in cafeteria dining area opposite dessert bar and as noted on pest report dated 2/25/26. This area was previously not accessible due to single use article storage that has since been removed. No door seals where doors meet at front entrance. Seal exterior doors with pest proof materials.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Pest report on site from Modern dated 2/25/26 states live mouse found in ketch all in dish area. Provide an updated pest control report upon reinspection. The report must state that treatments are being applied inside the drop ceiling and specify structural voids or entry points that need to be addressed any sanitary conditions that maybe causitive to the current conditions at the time of inspection. Those conditions should be addressed and removed from the IPM pest report once resolved..
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.
Loose rodenticide observed behind equipment grate under dessert bar. Remove per SDS sheet instructions. Area is odorous. Clean and sanitize the area under dessert bar.
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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Blast chiller is inoperable. Make all necessary repairs.
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.
High temperature dish machine is inoperable. Make all necessary repairs. Disposable plates in use. Three compartment sink with quats sanitizer @ 75F & 200PPM being used for sanitizing 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 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Grease and food debirs under grill station line equipment. 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.
Mice droppings observed under trash cabinet at cashier station under and behind reach in coolers near grill cookline on floor behind frozen dessert machine along baseboard heaters in dining room. A live cockroach was seen under cabinets in dining room opposite grill station. Clean and sanitize all affected areas. Provide an updated pest control report upon re inspection post dated after today's visit. The report must state that treatments are being applied inside the drop ceiling and specify structural voids or entry points that need to be addressed any sanitary conditions that maybe causitive to the current conditions at the time of inspection. A pest report from Modern dated this day has limited to no interior treatment data for cafeteria with the exception of a low priority observation of water on the floor. The report has limited to no location data as far as interior areas being treated for pest activity particularly as it relates to food storage and preparation areas which is of the utmost importance.
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.
Loose rodenticide observed behind equipment grate under dessert bar. Remove per SDS sheet instructions. Area is odorous. Clean and sanitize the area under dessert bar.
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.
About 30 pounds of cooked pasta 48F-57F (different past) cooked the night before 12.8.25 per PIC and date marking observed stored in the walk in unit in deep plastic containers and front of the house .(12.2.25) (12.9.25) . Repeat violations 3 time
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.
Per PIC extermination visit is on a daily schedule. PIC unable to provide IPM for the cafeteria dated after the compliance inspection. IPM report citing drop celing inspection from a licensed exterminator was provided and showed activity to: Daily report to be emailed to isdhealth@boston.gov/inca.prince@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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mouse observed in the tin cat device in the kitchen area under handwashing sink. Clean to remove (12.9.25)
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.
Alfredo sauce 55F stored in hot holding unit. Product was reheated to above 165F and placed in the hot holding unit. (12.2.25)
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.
About 30 pounds of cooked pasta 48F-57F (different past) cooked the night before 12.8.25 per PIC and date marking observed stored in the walk in unit in deep plastic containers and front of the house .(12.2.25) (12.9.25) . Repeat violations 3 time
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
Prepped tuna prepped carrots cut cucumnber and cut red/green pepper observed stored in the 2 door upright unit without date marking (12.2.25). Per PIC all products were just placed in the unit . Provide made/discard date to all products after prepping before storing. (COS)
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 interior and exterior of equipments ( grill top cook range refrigeration unit dishwasher curtain ice machine rust shelvings blodgett oven in between equipments gaskets) clean and sanitize (12.2.25)
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
Floor throughout the kitchen and facilty observed heavily soiled. Clean to remove (12.2.25) Stagnant water observed stored on the floor in the warewashing area. clean to remove (12.2.25) Multiple floor drain observed with soils build up. Clean to remove (12.2.25) Mice droppings observed on the floor in multiple area of the facility (12.2.25)
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.
Per PIC extermination visit is on a daily schedule. PIC unable to provide IPM for the cafeteria dated after the compliance inspection. IPM report citing drop celing inspection from a licensed exterminator was provided and showed activity to: Daily report to be emailed to isdhealth@boston.gov/inca.prince@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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead mouse observed in the tin cat device in the kitchen area under handwashing sink. Clean to remove (12.9.25)
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.
Alfredo sauce 55F stored in hot holding unit. Product was reheated to above 165F and placed in the hot holding unit. (12.2.25)
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.
Fresh cut lettuce 57F observed stored in self serv unit. Per PIC lettuce was cut 15 minutes before. Lettuce was placed back in the cooler. (cos) (12.2.25)
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
Prepped tuna prepped carrots cut cucumnber and cut red/green pepper observed stored in the 2 door upright unit without date marking (12.2.25). Per PIC all products were just placed in the unit . Provide made/discard date to all products after prepping before storing. (COS)
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.
Hood vent above cooking range and grill observed heavily soiled. Clean to remove Hood sticker expires 12.25.25
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple interior and exterior of equipments ( grill top cook range refrigeration unit dishwasher curtain ice machine rust shelvings blodgett oven in between equipments gaskets) clean and sanitize (12.2.25)
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
Kitchen handsinks observed blocked by multiple bread trays. Discontinue maintain accessible at all time for handwashing only. (COS) Additional handsinks observed in compliance.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the kitchen and facilty observed heavily soiled. Clean to remove (12.2.25) Stagnant water observed stored on the floor in the warewashing area. clean to remove (12.2.25) Multiple floor drain observed with soils build up. Clean to remove (12.2.25) Mice droppings observed on the floor in multiple area of the facility (12.2.25)
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 mice droppings observed throught the facilty (floor dry storage room multiple bottom shelvings interior of multiple storage cabinets behind equiments) clean and sanitize to remove. Per PIC extermination visit is on a daily schedule. PIC to provide current detailed IPM report citing drop celing inspection from a licensed exterminator to: isdhealth@boston.gov / inca.prince@boston.gov Daily report to be emailed to isdhealth@boston.gov/inca.prince@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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cocckroaches observed inside cabinet in the allergen free room. Clean to remove (12.2.25)
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.
Alfredo sauce 55F stored in hot holding unit. Product was reheated to above 165F and placed in the hot holding unit.
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.
Fresh sliced tomato 57F observed stored in self serv unit. Per PIC tomato was cut 15 minutes before. Tomato was placed back in the cooler. (cos)
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.
Hood vent above cooking range and grill observed heavily soiled. Clean to remove Hood sticker expires 12.25.25
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 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Multiple interior and exterior of equipments ( grill top cook range refrigeration unit dishwasher curtain ice machine rust shelvings blodgett oven in between equipments gaskets) clean and sanitize
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
Kitchen handsinks observed blocked by multiple bread trays. Discontinue maintain accessible at all time for handwashing only. (COS) Additional handsinks observed in compliance.
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floor throughout the kitchen and facilty observed heavily soiled. Clean to remove Stagnant water observed stored on the floor in the warewashing area. clean to remove Multiple floor drain observed with soils 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.
Numerous mice droppings observed throught the facilty (floor dry storage room multiple bottom shelvings interior of multiple storage cabinets behind equiments) clean to remove. IPM report was provided to inspector on site. IPM report was reviewed and showed 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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s notes
Dead cocckroaches observed inside cabinet in the allergen free room. Clean to remove
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.
Built up soils on interior and exterior of ovens pizza oven doors door handles and interior of cabinets under fryolators
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
Built up soils on handles doors and interior of all refrigeration units throughout
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.
Built up soils on interior and exterior of ovens pizza oven doors door handles and interior of cabinets under fryolators
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
Built up soils on handles doors and interior of all refrigeration units throughout
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.
Multiple priority priority foundation and core violations noted on inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code (see complete inspection for violations) I provided and reviewed the food code food safety materials etc at this inspection via email
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
Wiping cloths not stored in a sanitizing solution per code
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.
I observed food handlers multitasking handling multiple touch point and leaving and returning to work station wearing disposal gloves I provided and discussed proper glove use information via emai to PIC's
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At all customer self service areas there is not signage Reminding Consumer to use utensils
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding: Feta cheese 57 F Potato salad 48 F Melon 44 F Unit was turned off Food items removed from unit
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine (external reading 196 F) Note - IMD 161 F OK
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
Built up soils on can opener blade and bracket Rust on stem of can opener
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.
Built up soils on interior and exterior of ovens pizza oven doors door handles and interior of cabinets under fryolators
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
Built up soils on handles doors and interior of all refrigeration units throughout
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
Food waste in hand sink basin on pizza prep line (corrected by PIC)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors floor drains (under and behind all equipment) walls attachments and ceilings and attachments throughout prep/ware washing areas Standing water on floor in ware washing Built up soils on doors walls and attachments of interior and exterior of walk in units
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.
No hand soap at hand sink in ware washing area and at hand sink in food serving area (to the left at enterence)
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old equipment boxes etc at Freight Elevator
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rust on exterior of grease trap (ware washing) Bottom of prep tables lined with foils Bottom and legs of prep tables not smooth durable easily cleanable (kettle area)
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.
Multiple priority priority foundation and core violations noted on inspection All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code (see complete inspection for violations) I provided and reviewed the food code food safety materials etc at this inspection via email
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
Wiping cloths not stored in a sanitizing solution per code
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.
I observed food handlers multitasking handling multiple touch point and leaving and returning to work station wearing disposal gloves I provided and discussed proper glove use information via emai to PIC's
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At all customer self service areas there is not signage Reminding Consumer to use utensils
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Cold holding: Feta cheese 57 F Potato salad 48 F Melon 44 F Unit was turned off Food items removed from unit
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) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s notes
High temp dish machine (external reading 194 F) Note - IMD 163 F OK
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
Built up soils on can opener blade and bracket Rust on stem of can opener
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.
Built up soils on interior and exterior of ovens pizza oven doors door handles and interior of cabinets under fryolators
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
Built up soils on handles doors and interior of all refrigeration units throughout
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
Food waste in hand sink basin on pizza prep line (corrected by PIC)
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Built up soils on floors floor drains (under and behind all equipment) walls attachments and ceilings and attachments throughout prep/ware washing areas Standing water on floor in ware washing Built up soils on doors walls and attachments of interior and exterior of walk in units
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.
No hand soap at hand sink in ware washing area and at hand sink in food serving area (to the left at enterence)
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Old equipment boxes etc at Freight Elevator
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s notes
Rust on exterior of grease trap (ware washing) Bottom of prep tables lined with foils Bottom and legs of prep tables not smooth durable easily cleanable (kettle area)
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, Sep 9, 2025 · Original Source
Inspection
Mar 3, 2025
Report filed
7 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
Items at the sandwich station(Brocolli 61F Cucumbers 54F Eggplant 91F-20-30 min) not holding 41F or below. Maintain cold holding 41F or below. Items were removed to the blast chiller.
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
Clean the lower shelving under the grill hot line to remove soils/debris.
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.
3 bay sink observed leaking from under the wash bay.Repair
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.
There was evidence of pest activity observed(Roach activity-dish room Mouse droppings dining room(bagel station) Provide a full pest report upon re-inspection. Clean/sanitize affected locations
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the interior floor of the trash bins to remove soils/debris--Beverage station
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors(Bagel station) to remove evidence of mouse activity(droppings) Address with pest control
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Mar 3, 2025 · Original Source
Inspection
Feb 24, 2025
Failed
7 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
Items at the sandwich station(Brocolli 61F Cucumbers 54F Eggplant 91F-20-30 min) not holding 41F or below. Maintain cold holding 41F or below. Items were removed to the blast chiller.
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
Clean the lower shelving under the grill hot line to remove soils/debris.
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.
3 bay sink observed leaking from under the wash bay.Repair
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.
There was evidence of pest activity observed(Roach activity-dish room Mouse droppings dining room(bagel station) Provide a full pest report upon re-inspection. Clean/sanitize affected locations
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 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Clean the interior floor of the trash bins to remove soils/debris--Beverage station
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 590.006/6-501.13-CCleaning and sanitizing
Official wording
Cleaning Floors Dustless Methods (C)
Inspector’s notes
Clean the floors(Bagel station) to remove evidence of mouse activity(droppings) Address with pest control
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 24, 2025 · Original Source
Inspection
Sep 18, 2024
Report filed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed multiple food handlers and ware washing staff not properly washing hands not washing hand prior to changing gloves
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 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Wash gauge 141 F on high temp dish machine Conveyer - Plastic surface broken and sensor arm
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperature at hig temp dish machine 172 F Irreversible measuring device is 152 F All sanitization will be performed at 3 bay sink with Smartpower
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.
Built up soils on cooking and baking equipment cooking lines/fry stations etc Food particles etc built up on pizza oven and conveyor
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood sticker expired in pasta station
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.
Evidence of fresh rodent droppings on window ledge and floor in food storage room Provide full extermination and Intergrated Pest Management prior to reinspection
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
Ware washing Hand sink at the dirty loading area hot water facuet Ceiling vent covers missing
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, Sep 18, 2024 · Original Source
Inspection
Sep 11, 2024
Failed
13 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official wording
Clean condition-Hands and Arms (P)
Inspector’s notes
Observed multiple food handlers and ware washing staff not properly washing hands not washing hand prior to changing gloves
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 590.004/4-204.113-CCleaning and sanitizing
Official wording
Warewashing Machine Data Plate Operation Specifications (C)
Inspector’s notes
Wash gauge 141 F on high temp dish machine Conveyer - Plastic surface broken and sensor arm
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.
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
Final rinse temperature at hig temp dish machine 172 F Irreversible measuring device is 152 F All sanitization will be performed at 3 bay sink with Smartpower
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.
Built up soils on cooking and baking equipment cooking lines/fry stations etc Food particles etc built up on pizza oven and conveyor
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Water pooling on floor in ware washing Soils on walls ceiling and attachments in ware washing storage mop sink closet cooking line and prep areas Soils on floor under and behind equipment in ware washing storage mop sink closet cooking line and prep areas Soils on wall ledged in storage area Hood sticker expired in pasta station
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.
Evidence of fresh rodent droppings on window ledge and floor in food storage room Provide full extermination and Intergrated Pest Management prior to reinspection
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
Ware washing Hand sink at the dirty loading area hot water facuet Ceiling vent covers missing
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.
Place out of order Dish washing company called estimated date April 3 2024 All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
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 2, 2024 · Original Source
Inspection
Mar 20, 2024
Failed (extension granted)
6 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official wording
Ventilation Hood Systems Filters (C)
Inspector’s notes
Hood filters missing
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood sticker expired
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.
Multiple food handlers/employees multitasking - leaving and returning to work station and not changing gloves PIC started taking corrective action during inspection I provided information on glove use during inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Place out of order Dish washing company called estimated date April 3 2024 All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Mar 20, 2024 · Original Source
Inspection
Mar 12, 2024
Failed
6 recorded violations
majorCode 590.004/4-501.112-PFFood temperature
Official wording
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s notes
High temp dish machine 171 F thermo label did not reach 160 F Dishwashing company called All ware washing will be performed in 3 bay sink with Smartpower 225 PPM
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 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Hood sticker expired
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.
Multiple food handlers/employees multitasking - leaving and returning to work station and not changing gloves PIC started taking corrective action during inspection I provided information on glove use during inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.