Inspection
Oct 6, 2026
6 recorded violations
Official Wording
(B) Cooling Methods (C)
Inspector’s Notes
Observed chicken wings abd heat treated vegetables placed in cooling rack at ambient temperature registered 73F PIC stated they have been ther for 90 mins and moved them inside the refrigerating unit. Provide proper cooling under temperature control. Monitor proper time/temp limits.
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
Warewashing Machines Internal Baffles (C)
Inspector’s Notes
Final rinse gauge at the high temp dish machine with broken glass and not working. 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 problemsOfficial Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Refrigerating unit at cooking line registerd 57F while food in it was being mantained on ice. Repair to mantain 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
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
High Temp Dish Machine registers 142F with interior Max Temp Thermometer. Repair to mantain 160F or above.
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.
More about chemicals stored or used unsafelyOfficial Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Magnetic strips for knives storage at prep area with rust. Clean to remove or replace.
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) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Inspector’s Notes
Observed a box with single use take out containers stored on the floor at upper level. Elevate 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 issuesOfficial record from Boston Inspectional Services Department, Oct 6, 2026 · Original Source