Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
2 low temp dishmachines behind the bar have no sanitizer going through the lines. We tried priming the machines sanitizer is onsite and brand new. Ensure staff is testing dishmachines to ensure proper sanitizer is going through the machines. Contact company to repair machines. Discontinue using both machines until they are repaired.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
2 low temp dishmachines behind the bar have no sanitizer going through the lines. We tried priming the machines sanitizer is onsite and brand new. Ensure staff is testing dishmachines to ensure proper sanitizer is going through the machines. Contact company to repair machines. Discontinue using both machines until they are repaired.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken being stored in the flip top 52F. Staff removed the chicken and placed back into the walk in. Ensure staff is not over filling the containers. Recommend using stainless steal containers instead of plastic.
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.
No prep sink. Kitchen is small. A variance request form will be sent over with this report. Please fill out the paper work and send back over for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for both 3 bays. Provide quarts test strips.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar has 2 low temp dishmachines. #1- 100ppm #2- 0 ppm. We primed the machine and there is sanitizer attached. Contact company to repair.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Chicken being stored in the flip top 52F. Staff removed the chicken and placed back into the walk in. Ensure staff is not over filling the containers. Recommend using stainless steal containers instead of plastic.
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.
No prep sink. Kitchen is small. A variance request form will be sent over with this report. Please fill out the paper work and send back over for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit for both 3 bays. Provide quarts test strips.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Bar has 2 low temp dishmachines. #1- 100ppm #2- 0 ppm. We primed the machine and there is sanitizer attached. Contact company to repair.
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.
Official record from Boston Inspectional Services Department, Sep 4, 2026 · Original Source
Inspection
Sep 19, 2025
Passed
6 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official Wording
(B) Cooling Methods (C)
Inspector’s Notes
Cooked chicken date marked 9.12 observed cooling in covered container in walk in cooler at 102F. Clam chowder observed in deep container in walk in cooler at 113F. Move to shallow pan or uncovered sheet tray to allow product to properly cool.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Black beans in walk in cooler dated 9.6 at 71F. Clam chowder in deep pan at 113F in walk in cooler. Product discarded. Product elevated in temperature due to improper cooling. Spoke to PIC and corrected.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Date marked foods observed past date. "Jim Murray" sauce date marked on 9.2.25 in walk in cooler. Discarded. Ensure date marked foods are not kept longer than 7 days or past manufacturers use by date.
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
Soiled cardboard observed lining bar refrigeration. Remove. Surfaces must be easily cleanable.
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.
Live mouse observed behind the bar area. Provide an updated pest report.
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.
Official record from Boston Inspectional Services Department, Sep 19, 2025 · Original Source
Inspection
Sep 12, 2025
Failed
6 recorded violations
minorCode 590.003/3-501.15-CFood temperature
Official Wording
(B) Cooling Methods (C)
Inspector’s Notes
Cooked chicken date marked 9.12 observed cooling in covered container in walk in cooler at 102F. Clam chowder observed in deep container in walk in cooler at 113F. Move to shallow pan or uncovered sheet tray to allow product to properly cool.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Black beans in walk in cooler dated 9.6 at 71F. Clam chowder in deep pan at 113F in walk in cooler. Product discarded. Product elevated in temperature due to improper cooling. Spoke to PIC and corrected.
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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Date marked foods observed past date. "Jim Murray" sauce date marked on 9.2.25 in walk in cooler. Discarded. Ensure date marked foods are not kept longer than 7 days or past manufacturers use by date.
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
Soiled cardboard observed lining bar refrigeration. Remove. Surfaces must be easily cleanable.
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.
Live mouse observed behind the bar area. Provide an updated pest report.
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.
Official record from Boston Inspectional Services Department, Sep 12, 2025 · Original Source
Inspection
Feb 19, 2025
Report filed
1 recorded violation
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
Bottom shelf of dry food storage under prep table in basement does not have a 6" clearance. Relocate foods to protected areas.
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.
Official record from Boston Inspectional Services Department, Feb 19, 2025 · Original Source
Inspection
Dec 23, 2024
Report filed
4 recorded violations
criticalCode 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
Cooked onions 64F multiple foods in flip top unit with elevated temperatures. All foods in unit made the previous day. All products in unit were voluntarily discarded on site. Alternative means of cold holding on site at below 41F. PIC to call for unit to be repaired.
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 590.005/5-202.15-CPermits, training, and postings
Official Wording
Conditioning Device Design (C)
Inspector’s Notes
Water filter in basement closet. cartridge appears soiled black in color. Change according to manufacters instructions maintain records on site.
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.
Official record from Boston Inspectional Services Department, Dec 23, 2024 · Original Source
Inspection
Dec 16, 2024
Failed
4 recorded violations
criticalCode 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
Cooked onions 64F multiple foods in flip top unit with elevated temperatures. All foods in unit made the previous day. All products in unit were voluntarily discarded on site. Alternative means of cold holding on site at below 41F. PIC to call for unit to be repaired.
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 590.005/5-202.15-CPermits, training, and postings
Official Wording
Conditioning Device Design (C)
Inspector’s Notes
Water filter in basement closet. cartridge appears soiled black in color. Change according to manufacters instructions maintain records on site.
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.
What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
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 choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors in walkin cooler with 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.
What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
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 choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
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, Jul 31, 2024 · Original Source
Inspection
Jul 24, 2024
Failed
9 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors in walkin cooler with 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.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Online menu missing reminder for tuna burger. Provide. https://parishcafe.com/menu/
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dish machine in basement not registering presence of chlorine sanitizer. Alternative means to sanitize equipment at working low temp units on first floor.
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.
What appears to be an electric oven in basement cooking grease eminating foods (pork) with no commercial vent hood. To refer to BFD Lek Moy.
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 choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.