Inspection
Oct 27, 2026
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 27, 2026 · Original Source
Eating & Drinking · Boston, MA
Mooncusser Fish House & Moon Bar
129 Columbus Av
Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Mooncusser Fish House & Moon Bar last inspected?
- The most recent inspection on record was on Oct 27, 2026. The result listed by Boston Inspectional Services Department was “Not required”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 10 inspections on record, from Nov 24, 2023 to Oct 27, 2026.
- Has Mooncusser Fish House & Moon Bar ever been closed by the health department?
- No closure appears in the 10 inspection records we hold for this business. The earliest is dated Nov 24, 2023.
The Full Inspection History
10 inspectionsInspection
Aug 10, 2026
Report filed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Multiple food handlers observed without hair restraints handling and preparing food; provide effective hair restraints for food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions to handle a vomit and diarrhea event could be presented during the inspection; provide.
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 problemsminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
No Allergen Awareness Certificate could be presented during the inspection; provide and post visible to public.
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.
More about paperwork, training, or posting issuescriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the second floor kitchen walk-in cooler observed raw chicken stored directly above raw ready to eat fish and whole muscle beef; store proteins according to their internal cooking temperature following proper storage hierarchy. This was corrected on site by an employee after the observation was pointed out by the health inspector.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in-use utensils stored in 102F water in the second floor kitchen; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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 issuescriticalCode 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
In the second floor kitchen observed melon spheres and pickled peppers kept outside of refrigeration at 75F; the person in charge placed the foods into mechanical refigeration to cool to 41F. Keep TCS foods at or below 41F.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the first floor bar observed per the employee cooked Jamaican beef patties that had been cooked at or around 4:00pm kept at ambient temperatures 70F. The person in charge voluntarily discarded the four beef patties. Hold hot TCS foods at or above 135F.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the first floor bar the chemical warewashing machine tested 0ppm after multiple attemps and even after swapping in a new bottle of sanitizer; repair or replace the machine so that it produces sanitizer at required ppm. The second and third floor warewashing machines were observed working properly and staff were directed to use those machines only.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 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
Observed the interiors of the deep fat fryer cabinets heavil soiled with grease along with the tile floor beneath it the floors walls and ceilings of the walk-in cooler in the basement have a build-up of a white mold-like substance the black drop plate inside the ice machine in the basement has a black mold-like buildup; clean and sanitize of soils and grease.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
In the second floor kitchen observed an employee washing a spoon in a handwashing sink in the first floor bar area observed a handwashing sink basin filled with ice; handwashing sinks should only be used for hand washing retrain staff.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
At the first floor bar two of the handwashing sinks had no soap and no hand drying devices; all handwashing sinks should be fully stocked at all times. The person in charge corrected on site after the observation by the health inspector.
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 problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
In front of the first floor deep fat fryers there are damaged or missing floor tiles; repair or replace.
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, Aug 10, 2026 · Original Source
Inspection
Jul 30, 2026
Failed
12 recorded violations
minorCode 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Multiple food handlers observed without hair restraints handling and preparing food; provide effective hair restraints for food handlers.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written instructions to handle a vomit and diarrhea event could be presented during the inspection; provide.
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 problemsminorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
No Allergen Awareness Certificate could be presented during the inspection; provide and post visible to public.
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.
More about paperwork, training, or posting issuescriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the second floor kitchen walk-in cooler observed raw chicken stored directly above raw ready to eat fish and whole muscle beef; store proteins according to their internal cooking temperature following proper storage hierarchy. This was corrected on site by an employee after the observation was pointed out by the health inspector.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
Observed in-use utensils stored in 102F water in the second floor kitchen; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.
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 issuescriticalCode 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
In the second floor kitchen observed melon spheres and pickled peppers kept outside of refrigeration at 75F; the person in charge placed the foods into mechanical refigeration to cool to 41F. Keep TCS foods at or below 41F.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the first floor bar observed per the employee cooked Jamaican beef patties that had been cooked at or around 4:00pm kept at ambient temperatures 70F. The person in charge voluntarily discarded the four beef patties. Hold hot TCS foods at or above 135F.
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 temperaturecriticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the first floor bar the chemical warewashing machine tested 0ppm after multiple attemps and even after swapping in a new bottle of sanitizer; repair or replace the machine so that it produces sanitizer at required ppm. The second and third floor warewashing machines were observed working properly and staff were directed to use those machines only.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode 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
Observed the interiors of the deep fat fryer cabinets heavil soiled with grease along with the tile floor beneath it the floors walls and ceilings of the walk-in cooler in the basement have a build-up of a white mold-like substance the black drop plate inside the ice machine in the basement has a black mold-like buildup; clean and sanitize of soils and grease.
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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
In the second floor kitchen observed an employee washing a spoon in a handwashing sink in the first floor bar area observed a handwashing sink basin filled with ice; handwashing sinks should only be used for hand washing retrain staff.
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 problemsmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
At the first floor bar two of the handwashing sinks had no soap and no hand drying devices; all handwashing sinks should be fully stocked at all times. The person in charge corrected on site after the observation by the health inspector.
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 problemsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
In the men's room in the basement there is a missing ceiling tile the tile floor beneath the deep fat fryers are damaged or missing; replace or replace the damaged floor and ceiling tiles.
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, Jul 30, 2026 · Original Source
Inspection
Oct 29, 2025
Passed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide chlorine test kit (test done using the inspectors test kit)
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 9.23.25.Povide a proper hood cleaning from a licensed company.Post new sticker PIC stating appt is on 10.26.25
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 problemsmajorCode 590.007/7-102.11-PFOther
Official Wording
Common Name-Working Containers (Pf)
Inspector’s Notes
Provide labels on all chemical spray bottles
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, Oct 29, 2025 · Original Source
Inspection
Oct 21, 2025
Failed
3 recorded violations
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Provide chlorine test kit (test done using the inspectors test kit)
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 problemsminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker has expired on 9.23.25.Povide a proper hood cleaning from a licensed company.Post new sticker PIC stating appt is on 10.26.25
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 problemsmajorCode 590.007/7-102.11-PFOther
Official Wording
Common Name-Working Containers (Pf)
Inspector’s Notes
Provide labels on all chemical spray bottles
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, Oct 21, 2025 · Original Source
Inspection
Oct 9, 2024
Passed
9 recorded violations
majorCode 590.002/2-301.15-PFOther
Official Wording
Where to Wash (Pf)
Inspector’s Notes
Observed food employee rinsing hands off in a sanitizer bucket. Wash hands at Designated handsinks only. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
Priority violations cited. Provide active managerial control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Rinse and wash gauges inoperable on dish machine. Repair/replace.
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 temperaturemajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temp dish machine. Provide.
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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Stairways used to access upstairs restaurant and kitchen with dust and soils. 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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Cookline handsink obstructed with a cutting board. COS.
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 problemsminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Second floor window open without screen. Provide screen or maintain closed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Several small flies in second floor kitchen. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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 insectsnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
2023 health permit posted. Provide 2024
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Oct 9, 2024 · Original Source
Inspection
Oct 2, 2024
Failed
9 recorded violations
notedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
2023 health permit posted. Provide 2024
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.002/2-301.15-PFOther
Official Wording
Where to Wash (Pf)
Inspector’s Notes
Observed food employee rinsing hands off in a sanitizer bucket. Wash hands at Designated handsinks only. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
Priority violations cited. Provide active managerial control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-204.115-PFFood temperature
Official Wording
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
Rinse and wash gauges inoperable on dish machine. Repair/replace.
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 temperaturemajorCode 590.004/4-302.13-PFFood temperature
Official Wording
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Inspector’s Notes
No irreversible indicator for high temp dish machine. Provide.
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 temperatureminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Stairways used to access upstairs restaurant and kitchen with dust and soils. 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 problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Cookline handsink obstructed with a cutting board. COS.
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 problemsminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Second floor window open without screen. Provide screen or maintain closed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Several small flies in second floor kitchen. Clean and sanitize all affected areas. Provide updated IPM pest control report upon reinspection.
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 record from Boston Inspectional Services Department, Oct 2, 2024 · Original Source
Inspection
Jan 3, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 3, 2024 · Original Source
Inspection
Dec 6, 2023
Passed
8 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
A charcoal grill was obsrved at the cook line chef stating it is used for special menu item. Discontinue using. Provide approval from BFD Inspector
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Shell stock tags observed missing proper datemarking.Properly datemark the last served/sold date before storing in chronological order held for 90 days.
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 issuesminorCode 590.004/4-502.11-CFood temperature
Official Wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
High temp dish machine rinse guage not operating.Repair Maintain rinse 180-194F or per manufactures instructions Temp strip reading in compliance OK to use machine Wash temp reading 150F
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 temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior panel of the Ice machine observed with soils.Clean to remove soils.
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Ice bucket observed stored on the floor Discontinue Store ice bucket at least 6 inches off the floor inverted clean & dry.
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 issuesminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Secure all CO2 tanks
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 issuesminorCode 590.008/8-201.13-COther
Official Wording
When a HACCP Plan is Required (C)
Inspector’s Notes
Immersion heater observed in water bath at the 2nd floor cookline.Provide an approved HACCP plan. Photos taken procedures discussed Will be reviewed at the ISD office manager will be notified of findings
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide a choke safe employee on site. Post current cetification.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Boston Inspectional Services Department, Dec 6, 2023 · Original Source
Inspection
Nov 24, 2023
Failed
8 recorded violations
notedCode L1Other
Official Wording
No wording provided in the official record.
Inspector’s Notes
Provide a choke safe employee on site. Post current cetification.
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
A charcoal grill was obsrved at the cook line chef stating it is used for special menu item. Discontinue using. Provide approval from BFD Inspector
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-203.12-PFFacility maintenance
Official Wording
Shell stock Maintaining Identification (Pf)
Inspector’s Notes
Shell stock tags observed missing proper datemarking.Properly datemark the last served/sold date before storing in chronological order held for 90 days.
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 issuesminorCode 590.004/4-502.11-CFood temperature
Official Wording
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
High temp dish machine rinse guage not operating.Repair Maintain rinse 180-194F or per manufactures instructions Temp strip reading in compliance OK to use machine Wash temp reading 150F
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 temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior panel of the Ice machine observed with soils.Clean to remove soils.
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 problemsminorCode 590.004/4-903.11-C1Equipment and utensils
Official Wording
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Inspector’s Notes
Ice bucket observed stored on the floor Discontinue Store ice bucket at least 6 inches off the floor inverted clean & dry.
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 issuesminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Secure all CO2 tanks
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 issuesminorCode 590.008/8-201.13-COther
Official Wording
When a HACCP Plan is Required (C)
Inspector’s Notes
Immersion heater observed in water bath at the 2nd floor cookline.Provide an approved HACCP plan. Photos taken procedures discussed Will be reviewed at the ISD office manager will be notified of findings
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 24, 2023 · Original Source