Inspection
Oct 21, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 21, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Side Chick
692 Columbia Rd
Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗
Passed
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
- When was Side Chick last inspected?
- The most recent inspection on record was on Oct 21, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 23 inspections on record, from Oct 2, 2023 to Oct 21, 2026.
- Has Side Chick ever been closed by the health department?
- No closure appears in the 23 inspection records we hold for this business. The earliest is dated Oct 2, 2023.
The Full Inspection History
23 inspectionsInspection
May 26, 2026
Passed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Mac & Cheese @ 100f Chicken @ 116f Ensure proper hot hold of 135f or above Chef reheating all products to 165f at time of inspection
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 record from Boston Inspectional Services Department, May 26, 2026 · Original Source
Inspection
May 19, 2026
Failed
1 recorded violation
criticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Mac & Cheese @ 100f Chicken @ 116f Ensure proper hot hold of 135f or above Chef reheating all products to 165f at time of inspection
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 record from Boston Inspectional Services Department, May 19, 2026 · Original Source
Inspection
Mar 13, 2026
Passed
2 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Mac & Cheese in hot hold unit @ 88f ensure proper reheating of products to be held @ 135f or above
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 temperatureminorCode 590.004/4-301.14-CFacility maintenance
Official Wording
Ventilation Hood Systems Adequacy (C)
Inspector’s Notes
1) Hood above fryers with grease build up clean to remove 2) hood sticker expired have cleaned by licensed hood company with BFD
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, Mar 13, 2026 · Original Source
Inspection
Mar 2, 2026
Failed
2 recorded violations
criticalCode 590.003/3-403.11-PFood temperature
Official Wording
Reheating for Hot Holding (P)
Inspector’s Notes
Mac & Cheese in hot hold unit @ 88f ensure proper reheating of products to be held @ 135f or above
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 temperatureminorCode 590.004/4-301.14-CFacility maintenance
Official Wording
Ventilation Hood Systems Adequacy (C)
Inspector’s Notes
1) Hood above fryers with grease build up clean to remove 2) hood sticker expired have cleaned by licensed hood company with BFD
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, Mar 2, 2026 · Original Source
Inspection
Nov 4, 2025
Passed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Replace the lid of the bulk container flour in the basement broken.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the light shield above the stairs going to the basement. Provide a light shield above the dry storage shelf in the basement.
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 4, 2025 · Original Source
Inspection
Oct 27, 2025
Failed
2 recorded violations
minorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Replace the lid of the bulk container flour in the basement broken.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Repair the light shield above the stairs going to the basement. Provide a light shield above the dry storage shelf in the basement.
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 27, 2025 · Original Source
Inspection
Jun 11, 2025
Passed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Noted raw chicken stored next to the french fries cases.Remove and segragate the 2 products
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Noted soiled wiping cloth on top of the cutting board.Remove and store in a sanitizer
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 problemscriticalCode 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
Noted sliced tomatoes on the cookline refrigerator at 50F prepped 20 min ago.Monitor the temperature and chill the product before storing on the cookline for service.COS by the cook
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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Noted wrong sanitizer strips for 3 bay sink. Provide the correct strips according to the manufactures instructions
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 problemsminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted a big container of oil like substance in the trash alley.Remove and clean
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 issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted toilet seat in the employee restroom broken.Repair
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, Jun 11, 2025 · Original Source
Inspection
Jun 4, 2025
Failed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Noted raw chicken stored next to the french fries cases.Remove and segragate the 2 products
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Noted soiled wiping cloth on top of the cutting board.Remove and store in a sanitizer
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 problemscriticalCode 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
Noted sliced tomatoes on the cookline refrigerator at 50F prepped 20 min ago.Monitor the temperature and chill the product before storing on the cookline for service.COS by the cook
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 temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
Noted wrong sanitizer strips for 3 bay sink. Provide the correct strips according to the manufactures instructions
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 problemsminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted a big container of oil like substance in the trash alley.Remove and clean
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 issuesminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Noted toilet seat in the employee restroom broken.Repair
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, Jun 4, 2025 · Original Source
Inspection
Mar 31, 2025
Passed
3 recorded violations
minorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Noted missing filters in the hood system. Provide
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official Wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Noted grease drippings from the hood ventilation duct. Clean and repair
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 issuesminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted outside in the trash area unnecessary items stored. Remove and maintain clutter free.
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, Mar 31, 2025 · Original Source
Inspection
Mar 5, 2025
Failed (extension granted)
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Noted raw chicken stored in the refrigerator above ready to eat items. Remove and store on the bottom shef
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Noted missing filters in the hood system. Provide
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official Wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Noted grease drippings from the hood ventilation duct. Clean and repair
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 issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Noted long white cutting board on the cookline heavily scored. Resurface/Replace
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted outside in the trash area unnecessary items stored. Remove and maintain clutter free.
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 issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors in the basement heavily soiled. Clean with frequency
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 record from Boston Inspectional Services Department, Mar 5, 2025 · Original Source
Inspection
Mar 4, 2025
Failed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Noted raw chicken stored in the refrigerator above ready to eat items. Remove and store on the bottom shef
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Noted missing filters in the hood system. Provide
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official Wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Noted grease drippings from the hood ventilation duct. Clean and repair
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 issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Noted long white cutting board on the cookline heavily scored. Resurface/Replace
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted outside in the trash area unnecessary items stored. Remove and maintain clutter free.
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 issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors in the basement heavily soiled. Clean with frequency
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 record from Boston Inspectional Services Department, Mar 4, 2025 · Original Source
Inspection
Feb 26, 2025
Failed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Noted raw chicken stored in the refrigerator above ready to eat items. Remove and store on the bottom shef
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-202.18-CFacility maintenance
Official Wording
Ventilation Hood Systems Filters (C)
Inspector’s Notes
Noted missing filters in the hood system. Provide
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 issuesminorCode 590.004/4-204.11-CFacility maintenance
Official Wording
Ventilation Hood Systems Drip Prevention (C)
Inspector’s Notes
Noted grease drippings from the hood ventilation duct. Clean and repair
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 issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Noted long white cutting board on the cookline heavily scored. Resurface/Replace
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
Noted outside in the trash area unnecessary items stored. Remove and maintain clutter free.
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 issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official Wording
Cleaning Frequency and Restrictions (C)
Inspector’s Notes
Noted floors in the basement heavily soiled. Clean with frequency
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 record from Boston Inspectional Services Department, Feb 26, 2025 · Original Source
Inspection
Dec 13, 2024
Passed
8 recorded violations
minorCode 590.003/3-601.11-COther
Official Wording
Standards of Identity (C)
Inspector’s Notes
Bottles with sauces on the cookline not labelled. Provide with common name.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
Noted sponge being used to wash dishes. Discontinue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Freezer chest in the basement and behind the cookline has a heavy ice build. 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 problemsmajorCode 590.005/5-103.12-PFOther
Official Wording
Pressure (Pf)
Inspector’s Notes
Hand sink in the cookline has no water pressure.Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.14-COther
Official Wording
Toilet Rooms Enclosed (C)
Inspector’s Notes
Employee restroom door not self closing.Provide/Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Chewed up foam near the 3 bay sink in the basement. Provide pest report Noted a small hole in the corner. Repair
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.
More about signs of rodents or insectsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Missing vent cover over the cookline in the ceiling. Repair/provide
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 issuesminorCode 590.006/6-501.19-COther
Official Wording
Closing Toilet Room Doors (C)
Inspector’s Notes
Employee restroom has no paper towel.Provide
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 13, 2024 · Original Source
Inspection
Dec 6, 2024
Failed
8 recorded violations
minorCode 590.003/3-601.11-COther
Official Wording
Standards of Identity (C)
Inspector’s Notes
Bottles with sauces on the cookline not labelled. Provide with common name.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
Noted sponge being used to wash dishes. Discontinue
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Freezer chest in the basement and behind the cookline has a heavy ice build. 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 problemsmajorCode 590.005/5-103.12-PFOther
Official Wording
Pressure (Pf)
Inspector’s Notes
Hand sink in the cookline has no water pressure.Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.14-COther
Official Wording
Toilet Rooms Enclosed (C)
Inspector’s Notes
Employee restroom door not self closing.Provide/Repair
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
Chewed up foam near the 3 bay sink in the basement. Provide pest report Noted a small hole in the corner. Repair
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.
More about signs of rodents or insectsminorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Missing vent cover over the cookline in the ceiling. Repair/provide
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 issuesminorCode 590.006/6-501.19-COther
Official Wording
Closing Toilet Room Doors (C)
Inspector’s Notes
Employee restroom has no paper towel.Provide
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Dec 6, 2024 · Original Source
Inspection
Aug 13, 2024
Report filed
16 recorded violations
majorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Person in charge must train and monitor staff to ensure food safety practices repairs and cleaning schedules are followed. Ensure proper temperatures for TCS foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Single use glove used to dispense raw chicken was also used to handle equipment and open doors. Train on proper use and clean / sanitize surfaces touched.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
walk in/provide proper covers to all raw chicken containers in unit. properly store all bulk food bags in covered labeled food service grade containers 2 door reach in/remove food items from open #10 can/ provide covered food service grade container
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 contaminationminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
mop sink/properly enclose
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 contaminationcriticalCode 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
Sliced cheese in sandwich unit 56F degrees unpon compliance lettuce and tomatoes 46F/provide proper temperature of 41 degrees or below. Sliced cheese stored overnight in unit was discarded.
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 temperaturecriticalCode 590.003/3-701.11-PContamination
Official Wording
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Heavily dented #10 can. Reject upon receipt and remove from storage.
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 contaminationminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Sandwich unit fluctuates between 38F and 54F when doors are open. TCS foods were above 41F. Ensure unit maintains at or above 41F before storing food inside.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
resurface/ replace all worn white cutting boards
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Hot line/ clean interior of fryolator cabinets to remove grease build up Clean basement and kitchen freezer of heavy frost build up. provide proper covers to all ceiling vents basement/soda storage room/ repair walls to be smooth easily cleanable- holes and debris in rear soda room. 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.
More about cleaning or sanitizing problemsminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
clean outdoor trash area grounds clean exterior of greas container to remove greas build up
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 issuesminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
Basement- Repair ceiling over rear storage after removing plastic. Provide a smooth durable properly constructed surface./storage shelving basement/ remove expandable foam/ soiled with rodent droppings/properly seal floor to be smooth and easily cleanable
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.17-CFacility maintenance
Official Wording
Walls and Ceilings Attachments (C)
Inspector’s Notes
kitchen and basement/ clean all light shields to remove debris restroom/repair exhaust vent
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 issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No soap at the handsink in the kitchen for cook prep and warewash. Person in charge (PIC) replenished soap. Staff observing washing hands.
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 problemsminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
basement/remove evidence of rodent droppings from floor area under and around reach in freezers and 3 bay food prep sink in basement. provide detailed licensed extermination report. exterior rear door/ provide proper door sweep to remove all daylight
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
remove storage of all aprons from mop sink area/restroom
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 issuesminorCode 590.006/6-501.19-COther
Official Wording
Closing Toilet Room Doors (C)
Inspector’s Notes
restroom/provide self closing door
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 13, 2024 · Original Source
Inspection
Aug 6, 2024
Hearing scheduled
23 recorded violations
minorCode 590.003/3-305.14-COther
Official Wording
Food Preparation (C)
Inspector’s Notes
3 bay food prep sink in basement/ provide proper air gap to the 3 drains.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
mop sink/properly enclose
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 contaminationmajorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
provide complete vomit clean up 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.
More about cleaning or sanitizing problemsmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Person in charge must train and monitor staff to ensure food safety practices repairs and cleaning schedules are followed. Ensure proper temperatures for TCS foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
properly store all wiping cloths 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.
More about cleaning or sanitizing problemscriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Single use glove used to dispense raw chicken was also used to handle equipment and open doors. Train on proper use and clean / sanitize surfaces touched.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
walk in/provide proper covers to all raw chicken containers in unit. properly store all bulk food bags in covered labeled food service grade containers 2 door reach in/remove food items from open #10 can/ provide covered food service grade container
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 contaminationcriticalCode 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
Sliced cheese in sandwich unit 56F degrees unpon compliance lettuce and tomatoes 46F/provide proper temperature of 41 degrees or below. Sliced cheese stored overnight in unit was discarded.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
mac and cheese 110 degrees in hot holding unit/ owner removed and reheated to 165 degrees
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 temperaturecriticalCode 590.003/3-701.11-PContamination
Official Wording
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Inspector’s Notes
Heavily dented #10 can. Reject upon receipt and remove from storage.
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 contaminationminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
3 bay sink/remove all sponges
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Sandwich unit fluctuates between 38F and 54F when doors are open. TCS foods were above 41F. Ensure unit maintains at or above 41F before storing food inside.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
resurface/ replace all worn white cutting boards
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
kitchen /properly clean and sanitize all utensils after each use
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Hot line/ clean interior of fryolator cabinets to remove grease build up Clean basement and kitchen freezer of heavy frost build up. provide proper covers to all ceiling vents basement/soda storage room/ repair walls to be smooth easily cleanable- holes and debris in rear soda room. 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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
3 bay sink/provide proper drain plugs to fill all bays freezer in basement and in upper kitchen defrost units
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 issuesminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
clean outdoor trash area grounds clean exterior of greas container to remove greas build up
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 issuesminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
kitchen/ clean floor area under/ around and behind all cooking equipment/ reach in units/ storage shelving basement/ clean floor area under and around/ behind all reach in units and sinks/storage shelving basement/ remove expandable foam/ soiled with rodent droppings/properly seal floor to be smooth and easily cleanable
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.17-CFacility maintenance
Official Wording
Walls and Ceilings Attachments (C)
Inspector’s Notes
kitchen and basement/ clean all light shields to remove debris restroom/repair exhaust vent
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 issuesmajorCode 590.006/6-301.11-PFHandwashing
Official Wording
Handwashing Cleanser Availability (Pf)
Inspector’s Notes
No soap at the handsink in the kitchen for cook prep and warewash. Person in charge (PIC) replenished soap. Staff observing washing hands.
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 problemsminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
basement/remove evidence of rodent droppings from floor area under and around reach in freezers and 3 bay food prep sink in basement. provide detailed licensed extermination report. exterior rear door/ provide proper door sweep to remove all daylight
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
remove storage of all aprons from mop sink area/restroom
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 issuesminorCode 590.006/6-501.19-COther
Official Wording
Closing Toilet Room Doors (C)
Inspector’s Notes
restroom/provide self closing door
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Aug 6, 2024 · Original Source
Inspection
Jul 30, 2024
Failed
18 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
provide complete vomit clean up 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.
More about cleaning or sanitizing problemsminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
properly store all wiping cloths 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.
More about cleaning or sanitizing problemsminorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
walk in/provide proper covers to all raw chicken containers in unit. properly store all bulk food bags in covered labeled food service grade containers 2 door reach in/remove food items from open #10 can/ provide covered food service grade container
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 contaminationminorCode 590.003/3-305.14-COther
Official Wording
Food Preparation (C)
Inspector’s Notes
3 bay food prep sink in basement/ provide proper air gap to the 3 drains.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official Wording
Miscellaneous Sources of Contamination (C)
Inspector’s Notes
mop sink/properly enclose
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 contaminationcriticalCode 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
sliced chees in sandwich unit 48 degrees/provide proper temperature of 41 degres or below.
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 temperaturecriticalCode 590.003/3-501.16-P1Food temperature
Official Wording
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
mac and cheese 110 degrees in hot holding unit/ owner removed and reheated to 165 degrees
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 temperatureminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
3 bay sink/remove all sponges
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
resurface/ replace all worn white cutting boards
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
kitchen /properly clean and sanitize all utensils after each use
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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
hot line/ clean interior of friolator cabinets to remove grease build up clean wall behind 3 compartment sink clean dust from all menu boards/digital provide proper covers to all ceiling vents basement/soda storage room/ repair walls to be smmoth 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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
3 bay sink/provide proper drain plugs to fill all bays freezer in basement and in upper kitchen defrost units
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 issuesminorCode 590.005/5-501.115-CFacility maintenance
Official Wording
Maintaining Refuse Areas and Enclosures (C)
Inspector’s Notes
clean outdoor trash area grounds clean exterior of greas container to remove greas build up
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 issuesminorCode 590.006/6-101.11-COther
Official Wording
Surface Characteristics-Indoor Areas (C)
Inspector’s Notes
kitchen/ clean floor area under/ around and behind all cooking equipment/ reach in units/ storage shelving and 3 compartment sink basement/ clean floor area under and around/ behind all reach in units and sinks/storage shelving basement/ remove expandable foam/ soiled with rodent droppings/properly seal floor to be smooth and easily cleanable
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.17-CFacility maintenance
Official Wording
Walls and Ceilings Attachments (C)
Inspector’s Notes
kitchen and basement/ clean all light shields to remove debris restroom/repair exhaust vent
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 issuesminorCode 590.006/6-501.111-CPests
Official Wording
Controlling Pests (C)
Inspector’s Notes
basement/remove evidence of rodent droppings from floor area under and around reach in freezers and 3 bay food prep sink in basement. provide detailed licensed extermination report. exterior rear door/ provide proper door sweep to remove all daylight
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.
More about signs of rodents or insectsminorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
remove storage of all aprons from mop sink area/restroom
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 issuesminorCode 590.006/6-501.19-COther
Official Wording
Closing Toilet Room Doors (C)
Inspector’s Notes
restroom/provide self closing door
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Jul 30, 2024 · Original Source
Inspection
Mar 13, 2024
Passed
6 recorded violations
criticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Different raw meat species observed stored next to each other. Remove and keep separated. Corrected on site by CFPM
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-303.12-COther
Official Wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s Notes
Raw chicken observed stored in stagnant water. Discontinue.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-602.11-CFood source and labeling
Official Wording
Food Labels (C)
Inspector’s Notes
Bins storing spices powder substances and squeze bottles observed without proper labels. Provide.
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 problemsminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board at the sandwich station observed heavily scored. Replace.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Basement door leading to outside observed with gap and possible entry way for pests. Provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood at the cookline observed heavily soiled. Expires March 12th. 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 13, 2024 · Original Source
Inspection
Mar 6, 2024
Failed
6 recorded violations
minorCode 590.003/3-303.12-COther
Official Wording
Storage or Display of Food in Contact with Water or Ice (C)
Inspector’s Notes
Raw chicken observed stored in stagnant water. Discontinue.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-602.11-CFood source and labeling
Official Wording
Food Labels (C)
Inspector’s Notes
Bins storing spices powder substances and squeze bottles observed without proper labels. Provide.
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 problemsminorCode 590.006/6-202.15-COther
Official Wording
Outer Openings Protected (C)
Inspector’s Notes
Basement door leading to outside observed with gap and possible entry way for pests. Provide.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.003/3-302.11-POther
Official Wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Different raw meat species observed stored next to each other. Remove and keep separated. Corrected on site by CFPM
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting board at the sandwich station observed heavily scored. Replace.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood at the cookline observed heavily soiled. Expires March 12th. 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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Mar 6, 2024 · Original Source
Inspection
Oct 11, 2023
Passed
2 recorded violations
minorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting boards cleaned but still require resurface or replacement.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Prep sink is direct to waste. Utilize a collander until properly plumbed.
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.
More about water, plumbing, or sewage problemsOfficial record from Boston Inspectional Services Department, Oct 11, 2023 · Original Source
Inspection
Oct 4, 2023
Failed (extension granted)
18 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
Certified Manager Mohamed was unable to state proper cold holding temperatures cooling procedures for rice final cooking temperatures. no evidence of allergen certification.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC Mohamed not monitoring elevated cold holding temperatures final cooking temperatures hand washing access in basement prep use of gloves cleaning and sanitizing of equipment control of rodents proper storage and dispensing of food and training of staff.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not stored in sanitizing solution between use.
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 problemscriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Gloves in contact with soiled surfaces not changed between tasks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Multiple TCS foods stored in sandwich unit reads 38F but unit reads 43Fabove 41F -sliced tomatoes 47F cut lettuce 51F cheese 48F stored for 1.5 hours after prep. PIC removed to chill. Rice 57F chopped 64F raw chicken 50F for unknown time in Pepsi unit of 59F-discarded by manager.
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 temperatureminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
Sponges used at 3 bay sink. Discontinue.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Gasket on walkin torn. Repair.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode 590.004/4-501.12-COther
Official Wording
Cutting Surfaces (C)
Inspector’s Notes
Cutting boards cleaned but still require resurface or replacement.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.004/4-502.11-PFFacility maintenance
Official Wording
(B) Good Repair and Calibration (Pf)
Inspector’s Notes
Refrigeration thermometer not accurate for sandwich unit. Repair or replace 38F versus 45F.
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Warewash -Equipment stored as clean was soiled. Equipment on soiled shelving. Wash-rinse-sanitize.Discontinue storing clean equipment over wash bay. Basement prep- Interiors of bulk food bins slicer blade and stand food scale observed with heavy soils. Clean to remove.The interior of coffin and upstairs freezer observed with heavy frost build up. Cutting boards scored and soiled. Resurface or replace if unable to 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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Multiple non food contact surfaces of cooking equipment exteriors of food storage bins counter tops microwave refrigerator runners with food soils. Storage cart shelving soiled. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-803.11-CEquipment and utensils
Official Wording
Storage of Soiled Linens (C)
Inspector’s Notes
Soiled cloths on stairs and under cook line floor. Remove and store properly.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.005/5-201.11-POther
Official Wording
Approved-Materials (P)
Inspector’s Notes
Hand sink with tubing and reverse hot / cold water faucets. Provide plumbers report for approved materials on hand sink and toilet.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Prep sink is direct to waste. Utilize a collander until properly plumbed.
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.
More about water, plumbing, or sewage problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Large cart of dry foods flour blocking access to hand sink in basement.
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 problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No paper towels at hand sink.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Multiple droppings on stairs under shelving on floors on tops of canned food and cardboard food tray. Clean and sanitize all surfaces. Provide a detailed pest report that addresses monitors cleaning and recommendations to control vermin.
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.
More about signs of rodents or insectscriticalCode 590.007/7-201.11-POther
Official Wording
Separation-Storage (P)
Inspector’s Notes
Degreaser stored on shelf with dry foods. Remove and store properly.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 4, 2023 · Original Source
Inspection
Oct 2, 2023
Voluntarily closed
17 recorded violations
majorCode 590.002(B)/2-102.11-PFOther
Official Wording
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Inspector’s Notes
Certified Manager Mohamed was unable to state proper cold holding temperatures cooling procedures for rice final cooking temperatures. no evidence of allergen certification.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.002(D)/2-103.11-PFOther
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
PIC Mohamed not monitoring elevated cold holding temperatures final cooking temperatures hand washing access in basement prep use of gloves cleaning and sanitizing of equipment control of rodents proper storage and dispensing of food and training of staff.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Soiled wiping cloths not stored in sanitizing solution between use.
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 problemscriticalCode 590.003/3-304.15-POther
Official Wording
(A) Gloves Use Limitation (P)
Inspector’s Notes
Gloves in contact with soiled surfaces not changed between tasks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Multiple TCS foods stored in sandwich unit reads 38F but unit reads 43Fabove 41F -sliced tomatoes 47F cut lettuce 51F cheese 48F stored for 1.5 hours after prep. PIC removed to chill. Rice 57F chopped 64F raw chicken 50F for unknown time in Pepsi unit of 59F-discarded by manager.
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 temperatureminorCode 590.004/4-101.16-COther
Official Wording
Sponges Use Limitation (C)
Inspector’s Notes
Sponges used at 3 bay sink. Discontinue.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.004/4-501.11-CEquipment and utensils
Official Wording
Good Repair and Proper Adjustment-Equipment (C)
Inspector’s Notes
Gasket on walkin torn toilet handle broken. Repair.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesmajorCode 590.004/4-502.11-PFFacility maintenance
Official Wording
(B) Good Repair and Calibration (Pf)
Inspector’s Notes
Refrigeration thermometer not accurate for sandwich unit. Repair or replace 38F versus 45F.
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 issuesmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Warewash -Equipment stored as clean was soiled. Equipment on soiled shelving. Wash-rinse-sanitize.Discontinue storing clean equipment over wash bay. Basement prep- Interiors of bulk food bins slicer blade and stand food scale observed with heavy soils. Clean to remove.The interior of coffin and upstairs freezer observed with heavy frost build up. Cutting boards scored and soiled. Resurface or replace if unable to 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 problemsminorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Multiple non food contact surfaces of cooking equipment exteriors of food storage bins counter tops microwave refrigerator runners with food soils. Storage cart shelving soiled. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-803.11-CEquipment and utensils
Official Wording
Storage of Soiled Linens (C)
Inspector’s Notes
Soiled cloths on stairs and under cook line floor. Remove and store properly.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode 590.005/5-201.11-POther
Official Wording
Approved-Materials (P)
Inspector’s Notes
Hand sink with tubing and reverse hot / cold water faucets. Provide plumbers report for approved materials on hand sink and toilet.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 590.005/5-203.14-PWater, plumbing, and sewage
Official Wording
Backflow Prevention Device When Required (P)
Inspector’s Notes
Prep sink is direct to waste. Utilize a collander until properly plumbed.
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.
More about water, plumbing, or sewage problemsmajorCode 590.005/5-205.11-PFHandwashing
Official Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Large cart of dry foods flour blocking access to hand sink in basement.
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 problemsmajorCode 590.006/6-301.12-PFOther
Official Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No paper towels at hand sink.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.006/6-501.111-PFPests
Official Wording
Controlling Pests (Pf)
Inspector’s Notes
Multiple droppings on stairs under shelving on floors on tops of canned food and cardboard food tray. Clean and sanitize all surfaces. Provide a detailed pest report that addresses monitors cleaning and recommendations to control vermin.
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.
More about signs of rodents or insectscriticalCode 590.007/7-201.11-POther
Official Wording
Separation-Storage (P)
Inspector’s Notes
Degreaser stored on shelf with dry foods. Remove and store properly.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Boston Inspectional Services Department, Oct 2, 2023 · Original Source