Inspection
Nov 10, 2026
12 recorded violations
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored on sanitizing solution - Prep/ware washing/cooking 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.
More about cleaning or sanitizing problemsOfficial Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
No use utensil signs at self service areas
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.
More about food not protected from contaminationOfficial Wording
Food Labels (Pf)
Inspector’s Notes
Prewrapped bake goods for grab and go not properly labled
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Cooking and Baking Equipment (C)
Inspector’s Notes
Built up soils on cooking equipment throughout - Kitchen/prep/etc
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
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on refrigeration units - Kitchen/prep
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) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Pots pans etc not inverted throughout in storage and ware washing
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Handwashing Sinks Installation (Pf)
Inspector’s Notes
No hot water at hand sink at grill area - Corrected on site 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.
More about handwashing problemsOfficial Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Bucket stored in front of hand sink - Ware washing Corrected on site 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.
More about handwashing problemsOfficial Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Black substance on wall behind ware washing 3 bay sink and high temp dish machine
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
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No hand soap in dispenser hand sink at Entree station Corrected on site 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.
More about handwashing problemsOfficial Wording
Controlling Pests (Pf)
Inspector’s Notes
Evidence of a rodent activity- Droppings in cabinets under hand sink and cabinets on both sides- Entree Provided Integrated Pest Management IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest activity • Determination of the extent of the pest problem • Appropriatetreatment • Action plan for correction including follow up Faux ceiling inspected and treated and noted on report Exterminator must find source of activity and note on 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.
More about signs of rodents or insectsOfficial Wording
Storing Maintenance Tools (C)
Inspector’s Notes
Mops brooms etc not raised 6" above the floor
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, Nov 10, 2026 · Original Source