Inspection
Nov 10, 2026
5 recorded violations
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed portion cups being used to dispense flour from the bulk. Provide utentils with handles extending above the food to prevent contamination by hands ( corrected on site )
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed Slices tomato pickle Lettuce Diced tomato in the sandwich prep station unit with elevated temperature @ 48-52F. Discontinue and ensure all TCS foods are being maintained at below 41. ( PIC removed all itmes and transferred them to walk-in coller to cool down. ice was added to the containers
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
Ice accumulation observed on the floor of the walk-in freezer PIC instructed to remove the ice build up and maintain the floor clean dry and free of ice.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.
More about cleaning or sanitizing problemsOfficial Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Observed one cold -holding unit with a prep table not operating properly. Repair or replace the unit to ensure proper cold holding temperature are maintained
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
Outer Openings Protected (C)
Inspector’s Notes
Backdoor observed in need of door sweep.Provide door sweep to prevent any day light
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