Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Cracked/broken floor tiles in ware washing/prep/storage area Missing and loose ceiling tiles in prep cooking storage ware washing mop sink closet Black substance on door of walk in freezer Using crates for shelving in storage and walk in unit Rust on wire shelving and bottom shelving of prep tables
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.
No allergen notice on table menus (Seasonal Cocktails) and Beer Wine and Cocktail menus No allergen poster posted in employee work area No proof of an employee trained in anti choking - while food is being served there must be am employee on the premises trained in anti choking
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Boston Inspectional Services Department, Oct 5, 2026 · Original Source
Inspection
Aug 3, 2026
Failed (extension granted)
23 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Food handlers rinsing hands not using hand soap (latering for 20 seconds) and properly drying - Not using barrier to turn faucet knob off
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC could not produce the vomiting and diarrheal kit and inspections I provided the written instructions and review with PIC
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.
Multiple priority priority foundation and core violation noted on inspection providing proof that the employee have not been propely trained in food safety and sanitation as it relates to their assigned duties per code by the certified food protection manager - Food code food safety training materials provided via email during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths are not stored in a 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.
Clean glasses bottles of alcohol stored on floor under 2 bay sink at bar at bar Food items stored next to grease bin back area Single use containers stored under hand sink at bar
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Using quat sanitizer at 3 bay sink - no quats 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.
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
Built up soils grease and food debris on cooking equipment
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
Rice cookers food contact storage containers not clean to site Shelving throughout prep/ware washing/storage soiled and some are rusted Built up soils on interior exterior of refrigeration and freezer units - Prep and storage area Built up of ice interior two small freezer units
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up of soils on ceilings walls attachments and floor under and behind all equipment - Kitchen/prep/ware washing/storage/walk in units
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Cracked/broken floor tiles in ware washing/prep/storage area Missing and loose ceiling tiles in prep cooking storage ware washing mop sink closet Black substance on door of walk in freezer Using crates for shelving in storage and walk in unit Rust on wire shelving and bottom shelving of prep tables
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.
No allergen notice on table menus (Seasonal Cocktails) and Beer Wine and Cocktail menus No allergen poster posted in employee work area No proof of an employee trained in anti choking - while food is being served there must be am employee on the premises trained in anti choking
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Aug 3, 2026 · Original Source
Inspection
Jul 31, 2026
Failed
23 recorded violations
criticalCode 590.002/2-301.11-PHandwashing
Official Wording
Clean condition-Hands and Arms (P)
Inspector’s Notes
Food handlers rinsing hands not using hand soap (latering for 20 seconds) and properly drying - Not using barrier to turn faucet knob off
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
PIC could not produce the vomiting and diarrheal kit and inspections I provided the written instructions and review with PIC
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.
Multiple priority priority foundation and core violation noted on inspection providing proof that the employee have not been propely trained in food safety and sanitation as it relates to their assigned duties per code by the certified food protection manager - Food code food safety training materials provided via email during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths are not stored in a 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.
Clean glasses bottles of alcohol stored on floor under 2 bay sink at bar at bar Food items stored next to grease bin back area Single use containers stored under hand sink at bar
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Using quat sanitizer at 3 bay sink - no quats 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.
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
Built up soils grease and food debris on cooking equipment
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
Rice cookers food contact storage containers not clean to site Shelving throughout prep/ware washing/storage soiled and some are rusted Built up soils on interior exterior of refrigeration and freezer units - Prep and storage area Built up of ice interior two small freezer units
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 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Built up of soils on ceilings walls attachments and floor under and behind all equipment - Kitchen/prep/ware washing/storage/walk in units
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Cracked/broken floor tiles in ware washing/prep/storage area Missing and loose ceiling tiles in prep cooking storage ware washing mop sink closet Black substance on door of walk in freezer Using crates for shelving in storage and walk in unit Rust on wire shelving and bottom shelving of prep tables
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.
No allergen notice on table menus (Seasonal Cocktails) and Beer Wine and Cocktail menus No allergen poster posted in employee work area No proof of an employee trained in anti choking - while food is being served there must be am employee on the premises trained in anti choking
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed employee eating on the line.provide area where employee can eat their food
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedure or clean up kit for vomit and diarrheah kit on site. 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Storage room store all open boxes with beverage items bucket 6 inch of the floor discontinued use of cardbord to store food item provide commmercial container to store food
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.
Oberved ice machine in the back storage area not working. repair or remove. 08/28/25 Povide me with time frame when the ice machine will be repair
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of prep foods observed without date marking. Per PIC foods were prep yesterday and today.Provide made/discard date to all food prepped before storing in the refrigerator
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Remove all foil from the shelving hot line hood/clean interior of hood to remove grease build up/ Storage room clean floor area under all shelving Remove all cardboard boxes from the floor 08/28/25 repair all the gasket in the two door unit fridge/ Provide me with time frame when the 2 door unit gasket will be repair
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.
Multiple refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
There is no irreversible thermometer for the low temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 120F and rinse 120F.
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
08/28/25 clean sanitize/replace worn white cutting boards
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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Observed wiping cloth bucket store on the floor inh the kitchen. storage all sanitizing bucket 6inch of the floor
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.
Seal the hole in the wall under the hank sink in the kitchen in the bar next to hand 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.
Provide employee must wash hand signage in hand sink in the bar
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Bar clean the floor under the handwash sink to remove build up debris throughout the kitchen clean the floor to remove soils and debris
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 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed employee eating on the line.provide area where employee can eat their food
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedure or clean up kit for vomit and diarrheah kit on site. 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.
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Storage all open boxes with beverage and food items bucket 6 inch of the floor
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.
Oberved ice machine in the back storage area not working. replace or remove.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Multiple containers of prep foods observed without date marking. Per PIC foods were prep yesterday and today.Provide made/discard date to all food prepped before storing in the refrigerator
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.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
kitchen/clean floor area under around and behind all shelving reach in units to remove debris kitchen/clean walls to remove dust and debris hot line hood/clean interior of hood to remove grease build up/ Storage room clean floor area under all shelving Remove all debris and cardboard boxes from the floor organize the back with employee belongs. clean and organize repair all the gasket in the two door unit fridge
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.
Multiple refrigerator unit observed without a conspiciuous thermometer. Provide a thermometer to all the refrigerator unit missing a thermometer
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.
Warewashing Machines Temperature Measuring Devices (Pf)
Inspector’s Notes
There is no irreversible thermometer for the low temp dishwasher available. Provide an irreversible thermometer (gauges were reading wash 120F and rinse 120F.
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 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
clean sanitize/replace worn white cutting boards clean and sanitize interior of ice machine to remove possible mold like substance clean and sanitize can opener blade to remove heavy soils clean and sanitize knives between use Knives in the knife block next to the prep sink stored with dried encrusted food debris. Clean to remove soils Interior of double door fridge observed soiled interior of the oven observed with heavy carbon build up . 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 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Observed wiping cloth bucket store on the floor inh the kitchen. storage all sanitizing bucket 6inch of the floor
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.
Seal the wall next to the hank sink in the kitchen clean the ceiling to remove debris
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.
Provide employee must wash hand signage in hand sink in the bar
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Bar clean the floor under the handwash sink to remove build up debris throughout the kitchen clean the floor to remove soils and debris
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, Aug 20, 2025 · Original Source
Inspection
Feb 4, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Provide an air gap at the prep sink.
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, Feb 4, 2025 · Original Source
Inspection
Jan 17, 2025
Failed (extension granted)
6 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Provide a working internal thermometer in the walkin unit.
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.
Remove all the stored pots/pans from on the dish machine grease trap
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the prep counter to remove soils. Clean the overhead bug light at the rear door to remove dust buildup.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Provide an air gap at the prep sink.
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, Jan 17, 2025 · Original Source
Inspection
Jan 9, 2025
Failed
6 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Provide a working internal thermometer in the walkin unit.
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.
Remove all the stored pots/pans from on the dish machine grease trap
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the prep counter to remove soils. Clean the overhead bug light at the rear door to remove dust buildup.
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 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Provide an air gap at the prep sink.
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, Jan 9, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Jan 16, 2024
Passed
4 recorded violations
minorCode 590.004/4-204.112-CFood temperature
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Provide a working internal thermometer in the walk in unit.
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.
Provide a working internal thermometer in the walk in unit.
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.