Inspection
Nov 5, 2026
7 recorded violations
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Observed open can good with food stored inside @ hot holding station. Discussed with PIC to remove food items from cans once opened and store in proper food grade containers and refrigerate with label
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.
More about food not protected from contaminationOfficial Wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Observed food items stored in low boy held over 24hrs per PIC without date marking. Provide date marking on all ready to eat food items stored in refrigerated units over 24hrs per PIC
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
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed black substances inside ice machine. Thoroughly clean to remove all substances and maintain clean
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
Observed employee using handsink at front counter for other than hands. Discussed with PIC to ensure handsinks are properly used for handwashing only.
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
Cleaning Receptacles (C)
Inspector’s Notes
Observed heavy soiled receptables inside establishment. Clean interior / exterior of trash barrels and maintain clean
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
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
remove all cardboard used for lining inside walk in coolers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Handwashing Signage (C)
Inspector’s Notes
Provide handwashing signage at all handsink
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 record from Boston Inspectional Services Department, Nov 5, 2026 · Original Source