Inspection
Oct 8, 2026
8 recorded violations
Official Wording
Temperature Measuring Devices-Functionality (C)
Inspector’s Notes
Provide internal thermometers inside all refrigerated units and walk in cooler
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
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s Notes
Provide a label on all squeeze bottles or bulk containers with the common name of food item stored inside
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
Discontinue storing knives in between equipment at cook line
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
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Observed cold cut calzones stored @ 71F outside of refrigeration and chicken salad @ 58F at sandwich station. Instructed PIC to monitor and maintain cold holding of all food items @ 41F or below. COS
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
Food Labels (Pf)
Inspector’s Notes
Observed grab n go cookies stored at register without labels. Provide a label with all requirements including ingredients prior to grab n go service
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Cleaning Agents and Sanitizers Availability (Pf)
Inspector’s Notes
Ensure sanitizer is setup / tested and stored at all work stations prior to opening in order to properly sanitize utensils / 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.
More about cleaning or sanitizing problemsOfficial Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Observed soiled knives stored at cooking line and exterior of bulk containers with soils. Clean to remove all 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 problemsOfficial Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Observed plumbing system in need of repair for handsink in prep kitchen. Discussed with PIC to contact plumber immediately for repairs to ensure plumbing systems are operating properly for all handsinks. Utilize additional handsinks at this time
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, Oct 8, 2026 · Original Source