Inspection
Jul 7, 2026
5 recorded violations
Official wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s notes
No written procedures to clean up a vomit and diarrhea event could be presented during the inspection; 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.
More about cleaning or sanitizing problemsOfficial wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s notes
Observed multiple hotel trays of fried chicken stored on top of an unused deep fat fryer at 68F-70F that the person in charge states had been cooked at or around 11:00am; the location's hot holding cabinet was not turned on during the inspection but was turned on after urging of the Health Inspector. The person in charge had staff reheat the fried chicken to 165F turned on the hot holding cabinet and placed the reheated chicken into the hot holding cabinet; hold TCS food at 135F and above.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Temperature Measuring Devices-Functionality (C)
Inspector’s notes
Hot holding cabinet lacks an internal thermometer; 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.
More about food kept at an unsafe temperatureOfficial wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s notes
Observed the baffles in the hood system heavily encrusted in grease and food debris observed the metal walls behind the deep fat fryers heavily soiled; clean and sanitize of soils and food 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.
More about cleaning or sanitizing problemsOfficial wording
Outer Openings Protected (C)
Inspector’s notes
At the rear loading area when the shutters are down there are gaps where daylight is observable; repair or replace the doors so no daylight is observable when closed to prevent pest entry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 7, 2026 · Original Source