Inspection
Nov 6, 2026
10 recorded violations
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Observed food handlers not washing hands during inspection unless instructed to Observed food handlers continuously wearing disposable gloves - touching multiple touch points and leaving and returning to work station resuming food prep with ready to eat foods
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
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
No PIC - No employee on premises can demonstrate they have been properly trained in food safety and sanitation per code by the Certified Food Protection manager No employee on the premises can demostrate proper ware washing at 3 bay sink Employee illness policy
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
Handles of hot foods have caked on food and are not being properly stored
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
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not stored in a sanitzing 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.
More about cleaning or sanitizing problemsOfficial Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on interior and exterior of all refrigeration units especially the door handles
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
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Dark stains in first hand sink which appears to be used as a dump sink - Food prep/serving line Food service wrap placed on hand sink basin - Ware washing
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
Receptacles (C)
Inspector’s Notes
No covers for waste receptacles
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up soils on floor under and behind all equipment Built up soils on walls attachments including the wire shelving above the 3 bay sink Built up soils in cabinets along wall at customer self service Built up soils on ceiling and attachments
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
Controlling Pests (Pf)
Inspector’s Notes
Evidence of rodent dropping under and behind all equipment of rodent droppings throughout prep/ware washing/storage under and behind equipment. Provide IPM (See below) report and increase services The report must include the drop ceiling throughout all sanitation and structual deficiencies. What Is 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 withoutdeficiencies 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 infestation Determination of the extent of the pest problem Appropriatetreatment Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. Only licensed pest control operators may apply pesticides in a food establishment. Foodestablishment owners operators and employees are prohibited from applying any pesticides
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
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Loose ceiling tiles Walls in disrepair/damaged - Ware washing/prep/storage Rust on shelving where the chemicals are being stored - Ware washing Dirty cardboard and paper lining wire shelving - Storage area Missing drain plugs at 3 bay sink
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, Nov 6, 2026 · Original Source