Inspection
Nov 3, 2026
10 recorded violations
Official Wording
(A)-(P) Person-In-Charge-Duties (Pf)
Inspector’s Notes
Priority violations noted on the inspection report PIC shall properly monitor procedures and holding temperatures Review with staff
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Numerous wiping cloths on counters throughout- No sanitizer solution set up Corrected on site
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
Thawing (C)
Inspector’s Notes
Observed bags of frozen raw chicken wings thawing in ambient temperatures- Reviewed process with the 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.
More about food kept at an unsafe temperatureOfficial Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Products placed in non functional refrigeration units in the service area less than 2 hours prior to the inspection at above 41F Sliced tomatoes at 47F Shredded Cheese at 61F Products were removed from the refrigerators and placed in a working unit at 38F Do not use refrigeration until repairs are made
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
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Two of the four refrigeration units in the service area are not properly holding temperatures of 41F or below Products removed at the time of the inspection Make proper repairs and do not use until unit holds 41F 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 temperatureOfficial Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test kit available for quats sanitizer- Provide
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Food debris in the handwashing sink in the back prep- Use for handwashing only
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Leak noted below 3 bay sink- Make proper repairs by a licensed plumber- Provide invoice
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 Wording
Hand Drying Provision (Pf)
Inspector’s Notes
No paper towels at the handsink in the back prep area- Corrected on site
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Hood sticker expired 10/31/26- Schedule hood cleaning and inspection
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, Nov 3, 2026 · Original Source