Official record from Boston Inspectional Services Department, Oct 22, 2026 · Original Source
Inspection
Mar 3, 2026
Passed
14 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple priority priority foundation and core violations noted on inspection report All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code 3 bay sink was set up Rinse Wash Sanitize No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not being stored in a sanitizing solution in Kitchen/prep/ware washing/coffee stations/wait stations
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Glass washer O ppm of Chorine company called and all ware washing will be performed in ware washing area
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.
Built up soils on all cooking equipment throughout prep areas
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on refrigeration units/shelving/etc throughout Reviewed with PIC
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Build up of soils debris under and behind equipment - Bar/storage/prep area/ware washing/storage areas/coffee stations Build up of soils debris on walls/attachment (pipes etc) and behind equipment -storage/prep area/ware washing/storage areas/coffee stations Build up of soils on ceiling vents thoughout Build up of grease on hood and filters above cooking equipment
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Unnecessary urns equipment stored on floor in hallway and storage areas Items stored on top of lockers in employee bathrooms
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Walls are in disrepair in prep/storage areas/next to walk in unit/bar/coffee stations/liquour storage Wall behind cookling equipment is covered with soiled foil Doors to the food court hotel and common stairwells are not pest proofed Rust on grease trap and booster under dish machine Exposed wood on shelving in prep/wait station/storage rooms/coffee stations Ceiling tiles in prep areas are peeling Ciling tiles missing in storage room Wall exposed above walk in unit Wall behind hand sink in main prep in disrepair Tape residue on hand sink divider Pipe wrapping in ware washing in disrepair Using milk crates under 3 bay sink for shelving Reviewed area's with PIC
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.
Official record from Boston Inspectional Services Department, Mar 3, 2026 · Original Source
Inspection
Feb 18, 2026
Failed
14 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple priority priority foundation and core violations noted on inspection report All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code 3 bay sink was set up Rinse Wash Sanitize No hand washing being performed during inspection Gloves are being continuously worn observed food handlers and staff leaving and returning to work station and multitasking wearing single use disposable gloves - I provided training materinals at this inspection and pass inspections.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Inspector’s Notes
Glass washer O ppm of Chorine company called and all ware washing will be performed in ware washing area
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.
Built up soils on all cooking equipment throughout prep areas
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Built up soils on refrigeration units/shelving/etc throughout Reviewed with PIC
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Build up of soils debris under and behind equipment - Bar/storage/prep area/ware washing/storage areas/coffee stations Build up of soils debris on walls/attachment (pipes etc) and behind equipment -storage/prep area/ware washing/storage areas/coffee stations Build up of soils on ceiling vents thoughout Build up of grease on hood and filters above cooking equipment
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Unnecessary urns equipment stored on floor in hallway and storage areas Items stored on top of lockers in employee bathrooms
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Walls are in disrepair in prep/storage areas/next to walk in unit/bar/coffee stations/liquour storage Wall behind cookling equipment is covered with soiled foil Doors to the food court hotel and common stairwells are not pest proofed Rust on grease trap and booster under dish machine Exposed wood on shelving in prep/wait station/storage rooms/coffee stations Ceiling tiles in prep areas are peeling Ciling tiles missing in storage room Wall exposed above walk in unit Wall behind hand sink in main prep in disrepair Tape residue on hand sink divider Pipe wrapping in ware washing in disrepair Using milk crates under 3 bay sink for shelving Reviewed area's with PIC
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wiping cloths not being stored in a sanitizing solution in Kitchen/prep/ware washing/coffee stations/wait stations
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.
Official record from Boston Inspectional Services Department, Feb 18, 2026 · Original Source
Inspection
Dec 4, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 4, 2025 · Original Source
Inspection
May 12, 2025
Passed
1 recorded violation
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Per PIC fruits and vegetables gets washed in the 3 baysink direct to waste. Facilty does have a 2 bay sink . PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
Freshly prep house made coleslaw 51F per PIC coleslaw was prepped ealier. Coleslaw was placed back in the cooler to cool down. Final temp at the end of inspection 38F. PIC to train staff on cooling parameters.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Pico de gallo 48F stored in the open case unit. PIC voluntarily discard the product. New product was removed from walk in at 37F . PIC to train staff on monitor temperature.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Numerous shelving in the storage room and walkin observed lined by cardboard and aluminum foil. Discontinue
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.
Hood filters at the cooking side observed heavily soiled. Clean to remove
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dishwasher at the bar observed not dispensing sanitzer. Repair to read according to the data plate specification and labels. PIC to use kitchen dishwasher until repair is done
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Numerous piece of equipment interior exterior in between and side refrigerator unit kichen shelvings bar refrigerated glass holder observed soiled by soils build up dry foods visible food spills and debris accumulation cook range and backsplash observed heavily soiled exterior of multiple bulk bins and salad washer bucket. Clean and sanitize 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewashing at 2 bay sink and bar area observed blocked (equipment and strainer) discontinue . Corrected on site
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.
Pipe underneath kitchen high temp dishwasher observed leaking pipe underneath kitchen handsink observed leaking and running slow. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Per PIC fruits and vegetables gets washed in the 3 baysink direct to waste. Facilty does have a 2 bay sink . PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Floor in the walkin and storage area observed soiled by loose debris and soils build up. 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.
Banquet storage area handsink and bar handsink observed without handwash sign. Provide
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Interior of 2 bay sink handsink observed soiled. Clean to remove
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.
Freshly prep house made coleslaw 51F per PIC coleslaw was prepped ealier. Coleslaw was placed back in the cooler to cool down. Final temp at the end of inspection 38F. PIC to train staff on cooling parameters.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Pico de gallo 48F stored in the open case unit. PIC voluntarily discard the product. New product was removed from walk in at 37F . PIC to train staff on monitor temperature.
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.
Characteristics-Materials for Construction and Repair (C)
Inspector’s Notes
Numerous shelving in the storage room and walkin observed lined by cardboard and aluminum foil. Discontinue
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.
Hood filters at the cooking side observed heavily soiled. Clean to remove
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp dishwasher at the bar observed not dispensing sanitzer. Repair to read according to the data plate specification and labels. PIC to use kitchen dishwasher until repair is done
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Numerous piece of equipment interior exterior in between and side refrigerator unit kichen shelvings bar refrigerated glass holder observed soiled by soils build up dry foods visible food spills and debris accumulation cook range and backsplash observed heavily soiled exterior of multiple bulk bins and salad washer bucket. Clean and sanitize 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Warewashing at 2 bay sink and bar area observed blocked (equipment and strainer) discontinue . Corrected on site
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.
Pipe underneath kitchen high temp dishwasher observed leaking pipe underneath kitchen handsink observed leaking and running slow. 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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Per PIC fruits and vegetables gets washed in the 3 baysink direct to waste. Facilty does have a 2 bay sink . PIC to request a variance and procedures to state how an alternative safe prep will be provided.
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Floor in the walkin and storage area observed soiled by loose debris and soils build up. 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.
Banquet storage area handsink and bar handsink observed without handwash sign. Provide
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.
minorCode 590.006/6-501.18-CWater, plumbing, and sewage
Official Wording
Cleaning of Plumbing Fixtures (C)
Inspector’s Notes
Interior of 2 bay sink handsink observed soiled. Clean to remove
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.
Official record from Boston Inspectional Services Department, May 1, 2025 · Original Source
Inspection
Aug 8, 2024
Report filed
1 recorded violation
minorCode 590.006/6-501.114-CFacility maintenance
Official Wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Secure all CO2 tanks(storage/service station) (PIC Correcting )
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.
Official record from Boston Inspectional Services Department, Aug 8, 2024 · Original Source
Inspection
Mar 21, 2024
Passed
3 recorded violations
minorCode 590.006/6-501.11-CFacility maintenance
Official Wording
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Exposed insulation around ceiling pipes Rust on grease trap - Ware washing area Rust on box on wall above dish machine Missing ceiling tiles in Coffee room Banquet storage room Ceiling vent in disrepair - Ladies employee bathroom Rust and chipped paint on doors and walls of walk in 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.
No hand sink in or near ware washing area No hand sink at breakfast prep
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.
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.
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wet and dirty wiping cloths are being stored on food contacts and not in a sanitizing solution as required
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.
Observed all food handlers leaving and returning to work station and resuming duties wearing gloves Observed food handler multitasking and then resuming handling ready to eat foods (grapes) with same gloves
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Spinach cut tomatoes on unit that is broken 48 F Products removed and place in walk in unit
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.
No hand sink in or near ware washing area No hand sink at breakfast prep
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink blocked in back prep area - Corrected on site
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.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed employee chewing while walking through food prep
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Multiple priority priority foundation and core violations noted on inspection. Proof that the employees have not been properly trained in food safety and sanitation as it relaties to their assigned duties per code and the PIC is not overseeing day to day operations
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
No splash guard between customer ice and trash receptacle at bar area
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.
Final rinse gauge 175 F Irreversible measuring device 164 F OK
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.
No hot water at hand sinks at bar food prep areas employee bathroom coffee station near function room Facilities on premises during inspection and regulated hot water at all hand sinks to 100 F
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Splashing on walls in beverage room
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all unused and unnecessary articles from premises
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Exposed insulation around ceiling pipes Rust on grease trap - Ware washing area Rust on box on wall above dish machine Missing ceiling tiles in Coffee room Banquet storage room Ceiling vent in disrepair - Ladies employee bathroom Rust and chipped paint on doors and walls of walk in 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.
Official record from Boston Inspectional Services Department, Mar 7, 2024 · Original Source
Inspection
Mar 5, 2024
Failed
21 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official Wording
Wiping Cloths Use Limitation (C)
Inspector’s Notes
Wet and dirty wiping cloths are being stored on food contacts and not in a sanitizing solution as required
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.
Final rinse gauge 175 F Irreversible measuring device 164 F OK
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.
Multiple priority priority foundation and core violations noted on inspection. Proof that the employees have not been properly trained in food safety and sanitation as it relaties to their assigned duties per code and the PIC is not overseeing day to day operations
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
No hot water at hand sinks at bar food prep areas employee bathroom coffee station near function room Facilities on premises during inspection and regulated hot water at all hand sinks to 100 F
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
No hand sink in or near ware washing area No hand sink at breakfast prep
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Hand sink blocked in back prep area - Corrected on site
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Splashing on walls in beverage room
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.
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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Remove all unused and unnecessary articles from premises
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.
minorCode 590.002/2-401.11-CEmployee health and hygiene
Official Wording
Eating Drinking or Using Tobacco (C)
Inspector’s Notes
Observed employee chewing while walking through food prep
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observed all food handlers leaving and returning to work station and resuming duties wearing gloves Observed food handler multitasking and then resuming handling ready to eat foods (grapes) with same gloves
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
No splash guard between customer ice and trash receptacle at bar area
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Spinach cut tomatoes on unit that is broken 48 F Products removed and place in walk in unit
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Exposed insulation around ceiling pipes Rust on grease trap - Ware washing area Rust on box on wall above dish machine Missing ceiling tiles in Coffee room Banquet storage room Ceiling vent in disrepair - Ladies employee bathroom Rust and chipped paint on doors and walls of walk in 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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
High temp dish machine rinse guage reading 110F.Repair/replace guage Maintain rinse reading 180-194F or per manufactures instruction. Temp disk reading 160F
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.
Official record from Boston Inspectional Services Department, Dec 1, 2023 · Original Source
Inspection
Nov 17, 2023
Failed (extension granted)
6 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. PIC calling for repair Staff instructed by the PIC to use the kitchen machine
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
High temp dish machine rinse guage reading 110F.Repair/replace guage Maintain rinse reading 180-194F or per manufactures instruction. Temp disk reading 160F
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior panel of the ice machine observed with soils.Clean to remove 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.
Live mouse on a glue trap observed behind the ice cream chest freezer.Remove Provide a full pest report upon re-inspection PIC removed the glue trap
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the service station floor to remove soils/spills & food debris.
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.
Official record from Boston Inspectional Services Department, Nov 17, 2023 · Original Source
Inspection
Nov 6, 2023
Failed
6 recorded violations
criticalCode 590.004/4-501.114-PChemicals
Official Wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Low temp bar machine not reading chlorine.Repair Maintain chlorine 50PPM or per manufactures instructions. PIC calling for repair Staff instructed by the PIC to use the kitchen machine
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.
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
Inspector’s Notes
High temp dish machine rinse guage reading 110F.Repair/replace guage Maintain rinse reading 180-194F or per manufactures instruction. Temp disk reading 160F
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.
majorCode 590.004/4-601.11-PFCleaning and sanitizing
Official Wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s Notes
Interior panel of the ice machine observed with soils.Clean to remove 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.
Live mouse on a glue trap observed behind the ice cream chest freezer.Remove Provide a full pest report upon re-inspection PIC removed the glue trap
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.
minorCode 590.006/6-501.13-CCleaning and sanitizing
Official Wording
Cleaning Floors Dustless Methods (C)
Inspector’s Notes
Clean the service station floor to remove soils/spills & food debris.
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.