minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Cardboard boxes lining shelves in walk-in refrigerator and covering freezers in basement. Discard cardboard to avoid attracting pests.
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, Oct 27, 2026 · Original Source
Inspection
Jun 30, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jun 30, 2026 · Original Source
Inspection
Apr 29, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Apr 29, 2026 · Original Source
Inspection
Oct 10, 2025
Passed
4 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Clean Wok range wok gutter and to remove visible soil.
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 mice droppings below ware washing sink clean sanitize and provide a current 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove clutter of empty buckets through out.
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, Oct 10, 2025 · Original Source
Inspection
Oct 3, 2025
Failed
4 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Clean Wok range wok gutter and to remove visible soil.
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 mice droppings below ware washing sink clean sanitize and provide a current 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove clutter of empty buckets through out.
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 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Food dispensing utensils observed stored in stagnant water and single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Severeal containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep the night before today 4.16.25 Provide date marking with made/discard date.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Observed ready to eat spring roll and beans sprouts Discontinue. Food was discard and advised PIC to use NSF containers only.
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.
Hood vent observed soiled. Clean to remove . Hood sticker expires June 20th 2025
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
Exterior of multiple rice cooker observed soiled exterior of multiple stoage bin observed soiled interior of multiple refrigerator exterior of hot holding unit and freezer unit observed soiled from visible food spills . Clean and sanitize 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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Food dispensing utensils observed stored in stagnant water and single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Severeal containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep the night before today 4.16.25 Provide date marking with made/discard date.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Observed ready to eat spring roll and beans sprouts Discontinue. Food was discard and advised PIC to use NSF containers only.
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.
Hood vent observed soiled. Clean to remove . Hood sticker expires June 20th 2025
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
Exterior of multiple rice cooker observed soiled exterior of multiple stoage bin observed soiled interior of multiple refrigerator exterior of hot holding unit and freezer unit observed soiled from visible food spills . Clean and sanitize 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.
Official record from Boston Inspectional Services Department, Apr 17, 2025 · Original Source
Inspection
Sep 30, 2024
Passed
1 recorded violation
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Per staff fruits and vegetable are washed in the 3 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 30, 2024 · Original Source
Inspection
Sep 27, 2024
Failed (extension granted)
2 recorded violations
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Per staff fruits and vegetable are washed in the 3 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 27, 2024 · Original Source
Inspection
Sep 3, 2024
Failed (extension granted)
27 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Observed staff leaving kitchen are down to the basement and prepping food without washing hands first. Staff to wash hands whenever they switch task to prevent contamination by hands.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Observed staff with heavily soiled garments while prepping food. Discontinue
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.
At the time of inspection the staff on site were unable to answer question pertaining to temperature control . Reviewed at the time of inspection. CFPM to train staff on procedures.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewahing are hand sink observed without hand cleanser. Provide (corrected on site)
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
Kitchen area and basment area observed heavy clutter by old non use containers. Clean to remove
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 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces review responsibilities for company illness procedures cold holding cooling methods handwashing and risk factors. Certified Manager must retrain all staff on all violations noted.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Oil in the fryer observed heavily discolored. Change
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In use utensils observed stored in stagnant water stored in between equipments. Discontinue Food dispensing utensils observed stored in stagnant water and single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Observed staff leaving kitchen area with gloves on and coming back to perform new task with same gloves on. Discontinue. PIC to train staff on glove usage.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Multiple boxes of raw chicken observed stored on the floor inside walking unit. Discontinue/ elevate
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
Bucket of raw chicken wings observed stored at room temperature 67F per PIC staff had just finish cleaning the chicken. Chicken was placed in the walking unit. Cooked boneless spare ribs 52F raw chicken 47F cooked egg roll 67F.PIC voluntarily discarded both products and pulled new product from double door refrigeration unit unit at 34 thermometer located inside. Products at 36F-38F. Retrain staff to monitor accurate temp. Corrected on site
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
Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep earlier today 8.30.24. Provide date marking with made/discard date.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Observed cross contamination. Staff using to go box to transfer raw food (shrimp beans sprouts cooked pasta) to pot and using the same box to pack food for sales. Observed ready to eat spring roll and cooked wings and cooked diced chicken stored inside raw chicken box. Discontinue. Food was discard and a container was used to transfer raw food and advised staff to wash containers in between use. Food was discard and advised PIC to use NSF containers only.
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.
Observed staff touching ready to eat egg roll with barehands. Discontinue. Egg roll was discard and utensil was used.
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.
Hood vent observed heavily soiled. Clean to remove.
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.
Hood vent observed dripping oil on the backsplash and equipment. Clean to remove.
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
Exterior of rice cooker interior and exterior of multiple refrigeration units observed soiled exterior of numerous storage bins observed heavily soiled cook range observed heavily soiled interior and exterior of handwashing sink observed soiled interior of walkin shelves walls ceiling fan. Shelving in kitchen areas soiled. Interior of all chest refrigerator unit observed with heavy ice build up and food spills interior and exterior of microwave observed soiled interior and around warewashing sink observed soiled exterior of condments containers observed soiled . Clean and sanitize 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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Per staff fruits and vegetable are washed in the 3 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed floor under all equipments and under warewashing sink with heavy soiled build up.Clean to remove. Observed cardboard use to line the floor in the basment area. Discontinue
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired 8.16.24. Provide updated sticker.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Sink in the staff restroom observed with heavy soils. Clean to remove.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 3, 2024 · Original Source
Inspection
Aug 30, 2024
Failed
27 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Observed staff leaving kitchen are down to the basement and prepping food without washing hands first. Staff to wash hands whenever they switch task to prevent contamination by hands.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002/2-304.11-CCleaning and sanitizing
Official Wording
Clean Condition-Outer Clothing (C)
Inspector’s Notes
Observed staff with heavily soiled garments while prepping food. Discontinue
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.
At the time of inspection the staff on site were unable to answer question pertaining to temperature control . Reviewed at the time of inspection. CFPM to train staff on procedures.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces review responsibilities for company illness procedures cold holding cooling methods handwashing and risk factors. Certified Manager must retrain all staff on all violations noted.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Oil in the fryer observed heavily discolored. Change
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.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
In use utensils observed stored in stagnant water stored in between equipments. Discontinue Food dispensing utensils observed stored in stagnant water and single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
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.
Observed staff leaving kitchen area with gloves on and coming back to perform new task with same gloves on. Discontinue. PIC to train staff on glove usage.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Multiple boxes of raw chicken observed stored on the floor inside walking unit. Discontinue/ elevate
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
Bucket of raw chicken wings observed stored at room temperature 67F per PIC staff had just finish cleaning the chicken. Chicken was placed in the walking unit. Cooked boneless spare ribs 52F raw chicken 47F cooked egg roll 67F.PIC voluntarily discarded both products and pulled new product from double door refrigeration unit unit at 34 thermometer located inside. Products at 36F-38F. Retrain staff to monitor accurate temp. Corrected on site
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
Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep earlier today 8.30.24. Provide date marking with made/discard date.
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.
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Observed cross contamination. Staff using to go box to transfer raw food (shrimp beans sprouts cooked pasta) to pot and using the same box to pack food for sales. Observed ready to eat spring roll and cooked wings and cooked diced chicken stored inside raw chicken box. Discontinue. Food was discard and a container was used to transfer raw food and advised staff to wash containers in between use. Food was discard and advised PIC to use NSF containers only.
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.
Observed staff touching ready to eat egg roll with barehands. Discontinue. Egg roll was discard and utensil was used.
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.
Hood vent observed heavily soiled. Clean to remove.
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.
Hood vent observed dripping oil on the backsplash and equipment. Clean to remove.
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
Exterior of rice cooker interior and exterior of multiple refrigeration units observed soiled exterior of numerous storage bins observed heavily soiled cook range observed heavily soiled interior and exterior of handwashing sink observed soiled interior of walkin shelves walls ceiling fan. Shelving in kitchen areas soiled. Interior of all chest refrigerator unit observed with heavy ice build up and food spills interior and exterior of microwave observed soiled interior and around warewashing sink observed soiled exterior of condments containers observed soiled . Clean and sanitize 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.
criticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Per staff fruits and vegetable are washed in the 3 bay sink direct to waste. Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Observed floor under all equipments and under warewashing sink with heavy soiled build up.Clean to remove. Observed cardboard use to line the floor in the basment area. Discontinue
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.
Warewahing are hand sink observed without hand cleanser. Provide (corrected on site)
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
Kitchen area and basment area observed heavy clutter by old non use containers. Clean to remove
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker observed expired 8.16.24. Provide updated sticker.
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 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Sink in the staff restroom observed with heavy soils. Clean to remove.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Aug 30, 2024 · Original Source
Inspection
Jul 19, 2024
Passed
6 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping clotsh observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Garlic and oil mixture observed being left out at room temperature (72F). Discontinue and store all TCS foods at below 41F. Garlic and oil mixture was removed at the time of the inspection.
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 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Single use plastic containers being used to dispense out of bulk food bins. Discontinue and use handled scoops to prevent contamination from 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.
Only 2 operational drain plugs were available at the time of the inspection. Provide all 3.
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
Fan cover to the small basement walk-in cooler visibly soiled. 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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Sticky fly paper observed hanging in the basement storage area. Remove during all operational hours.
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, Jul 19, 2024 · Original Source
Inspection
Jul 5, 2024
Failed
6 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
Garlic and oil mixture observed being left out at room temperature (72F). Discontinue and store all TCS foods at below 41F. Garlic and oil mixture was removed at the time of the inspection.
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.
Only 2 operational drain plugs were available at the time of the inspection. Provide all 3.
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
Fan cover to the small basement walk-in cooler visibly soiled. 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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping clotsh observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
majorCode 590.004/4-202.11-PFCleaning and sanitizing
Official Wording
Food-Contact Surfaces-Cleanability (Pf)
Inspector’s Notes
Single use plastic containers being used to dispense out of bulk food bins. Discontinue and use handled scoops to prevent contamination from 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.
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Inspector’s Notes
Sticky fly paper observed hanging in the basement storage area. Remove during all operational hours.
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
Clean fan covers in basement walk in. Clean exterior (handles) of refrigeration nequipment. Clean bulk food containers of dry food. Clean white shelves in kitchen area.
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.
Clean hood filters on cooking line. Sticker is good until Dec 2024
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 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean fan covers in basement walk in. Clean exterior (handles) of refrigeration nequipment. Clean bulk food containers of dry food. Clean white shelves in kitchen area.
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.
Clean hood filters on cooking line. Sticker is good until Dec 2024
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.