Inspection
Nov 5, 2026
3 recorded violations
Official Wording
Thawing (C)
Inspector’s Notes
Observed clam chowder thawing in the kitchen handwashing sink./ Discontinued this practice and instructed the employee to thaw food in an approved food preperation sink or under refrigeration. ( corrected on site)
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
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Inspector’s Notes
Bar Low -temperature dish machine was run three times; no sanitizer was detected on the test strips during any cycle. Repair machine to properly sanitize dishes/ PIC was informed
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
System Maintained in Good Repair (P)
Inspector’s Notes
Observed the bar handwashink sink faucet spout missing./ Repair or replace the faucet ( PIC stated that bar employees use the kitchen handwashing for handwashing)
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, Nov 5, 2026 · Original Source