Inspection
Oct 15, 2026
6 recorded violations
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Observed on the menus "Cured Salmon" where it was agreed upon via emails from April of 2026 with the owner of the establishment that the word "Cured" would be removed from the salmon as no curing is taking place; remove "Cured" from all menus as agreed upon in emails.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in-use utensils in the food prep area stored in 70F water; in-use utensils should be stored on a dry clean and sanitized surface in cool running water or in water at or above 135F at all times.
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
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
In the walk-in cooler observed a container of RTE prepared vegetables with no date marking and a container of tofu date marked 9/22 and "cured" salmon that per emails should have a 4-day maximum holding not date labeled; RTE foods should be date labeled and any prepared foods like the tofu should not be held longer than seven days and "cured" salmon should have a date label not exceeding 4 days.
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
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Observed three containers of milk expired on 10-4-2026 in the walk-in cooler and at in-line refrigeration at the food prep area; expired foods should be discarded.
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
Handwashing Sinks Installation (Pf)
Inspector’s Notes
The handwashing sink in the women's restroom lacks sufficient pressure and temperature to allow for proper handwashing with hot water not exceeding 71F using the Health Inspector's food thermometer to measure the water temperature; hot water should be at least 100F to allow for proper handwashing and with sufficent water pressure.
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
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
There is excessive clutter in the hallway closets prevening proper cleaning and observation; organize the items or discard items so that proper cleaning and observation can be done. Repeat violation.
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Oct 15, 2026 · Original Source