Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Thonglor last inspected?
The most recent inspection on record was on Oct 23, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
15 inspections on record, from Jan 3, 2024 to Oct 23, 2026.
Has Thonglor ever been closed by the health department?
No closure appears in the 15 inspection records we hold for this business. The earliest is dated Jan 3, 2024.
The Full Inspection History
15 inspections
Inspection
Oct 23, 2026
Report filed
2 recorded violations
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
The baffles in the exhaust hoods are observed heavily soiled; the walls and equipment to the right of the exhaust hoods are observed heavily soiled; clean and sanitize of 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.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk-in refrigerator observed raw animal proteins stored directly above ready-to-eat produce and observed raw chicken stored directly above raw beef and raw pork; the person in charge had staff reorganize the refrigerator after the observation; store raw proteins below ready-to-eat foods and store raw animal proteins by their proper hierarchy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
On the printed menus there are items that can be ordered undercooked (steak fried egg) and there is no consumer advisory or reminder on the menus; provide verbiage on printed menus "Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness." as well as reminders using an * next to menu items that may be ordered undercooked or raw.
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 internal thermometers were observed in cold holding units; provide internal thermometers inside all cold holding units.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine tested 0ppm for chlorine due to the chlorine bottle being empty; the person in charge replaced the chlorine bottle and tested at 100ppm.
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.
Observed multiple in-use cutting boards and long white cutting boards that are heavily scored or discolored; resurface or replace discolored and scored cutting boards.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
At the rear exit observed a gap underneath the door when closed where daylight is observed; repair or replace the door or add a door sweep to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide and post allergen awareness poster in back of house for staff
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
In the walk-in refrigerator observed raw animal proteins stored directly above ready-to-eat produce and observed raw chicken stored directly above raw beef and raw pork; the person in charge had staff reorganize the refrigerator after the observation; store raw proteins below ready-to-eat foods and store raw animal proteins by their proper hierarchy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
On the printed menus there are items that can be ordered undercooked (steak fried egg) and there is no consumer advisory or reminder on the menus; provide verbiage on printed menus "Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness." as well as reminders using an * next to menu items that may be ordered undercooked or raw.
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 internal thermometers were observed in cold holding units; provide internal thermometers inside all cold holding units.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
At the chemical warewashing machine tested 0ppm for chlorine due to the chlorine bottle being empty; the person in charge replaced the chlorine bottle and tested at 100ppm.
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.
Observed multiple in-use cutting boards and long white cutting boards that are heavily scored or discolored; resurface or replace discolored and scored cutting boards.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
At the rear exit observed a gap underneath the door when closed where daylight is observed; repair or replace the door or add a door sweep to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide signage stating "A copy of the most recent health inspection is available to view upon request." Provide and post allergen awareness poster in back of house for staff
In Plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Official record from Boston Inspectional Services Department, Apr 8, 2026 · Original Source
Inspection
Jul 30, 2025
Report filed
5 recorded violations
criticalCode 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
Coked pork and tofu from previous day at 55F on top of deli refrigerator. Store cooked foods overnight inside refrigeration units. Discarded by PIC
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Dish machine out of sanitizer. Corrected on site. Monitor chemicals to ensure proper washing and sanitizing.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and spills on walls in basement and behind kitchen door. Soils and debris behind freezer in kitchen under 3 compartment sink at end of cookline and floors in basement. Clean and sanitize all areas.
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, Jul 30, 2025 · Original Source
Inspection
Jul 23, 2025
Failed
5 recorded violations
criticalCode 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
Coked pork and tofu from previous day at 55F on top of deli refrigerator. Store cooked foods overnight inside refrigeration units. Discarded by PIC
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Dish machine out of sanitizer. Corrected on site. Monitor chemicals to ensure proper washing and sanitizing.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and spills on walls in basement and behind kitchen door. Soils and debris behind freezer in kitchen under 3 compartment sink at end of cookline and floors in basement. Clean and sanitize all areas.
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, Jul 23, 2025 · Original Source
Inspection
Apr 14, 2025
Report filed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Floors with visible soils under and around equipment throughout including basement storage and prep areas. Clean floors under around & behind 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.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Wall fan and buildup of grease and soils. Visible grease and carbon soils collecting on walls and ceilings near to cookline. Hood tag is current. Clean to remove. To refer to Lek Moy BFD to assess functionality of hood system. Clean of all visible 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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
No evidence of employee handwashing. Retrain staff.. 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Numerous containers of prepared TCS foods in walkin cooler without date mark. Provide.
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
Floors with visible soils under and around equipment throughout including basement storage and prep areas. Clean floors under around & behind 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
staineless steel bowls in handsink. 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.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Wall fan and buildup of grease and soils. Visible grease and carbon soils collecting on walls and ceilings near to cookline. Hood tag is current. Clean to remove. To refer to Lek Moy BFD to assess functionality of hood system. Clean of all visible 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.
criticalCode 590.002/2-301.12-PCleaning and sanitizing
Official Wording
Cleaning Procedure (P)
Inspector’s Notes
No evidence of employee handwashing. Retrain staff.. 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.
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s Notes
Numerous containers of prepared TCS foods in walkin cooler without date mark. Provide.
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
Floors with visible soils under and around equipment throughout including basement storage and prep areas. Clean floors under around & behind 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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
staineless steel bowls in handsink. 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.
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 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
Wall fan and buildup of grease and soils. Visible grease and carbon soils collecting on walls and ceilings near to cookline. Hood tag is current. Clean to remove. To refer to Lek Moy BFD to assess functionality of hood system. Clean of all visible 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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked pork on counter at 55F. Returned to refrigerator. Store cooked foods in the refrigerator.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Aluminum foil lining shelves at cook line. Discard and use materials that are durable and 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and water under dish machine. Clean and dry to avoid attracting pests.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Holes in walls of basement storage room. Plug holes to rpevent pests from entering.
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)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cooked pork on counter at 55F. Returned to refrigerator. Store cooked foods in the refrigerator.
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 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Aluminum foil lining shelves at cook line. Discard and use materials that are durable and 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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Soils and water under dish machine. Clean and dry to avoid attracting pests.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Holes in walls of basement storage room. Plug holes to rpevent pests from entering.
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.
Cooked chicken a 72F in small covered containers in refrigerator. Spread out in metal pans to cool completely to 41F before storing in smaller containers.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Chlorine sanitizer not registering for low temperature dish machine. Service as needed for 50ppm sanittation. Sanitize dishes in 3 compartment sink.
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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s Notes
Soiled cardboard used between containers to stack foods in refrigerator. Discard cardboard. Discontinue using cardboard to stack foods.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Food and debris behind freezer in kitchen. Clean to avoid attracting pests.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Floor tiles at warewashing broken and missing. Replace and repair as needed for a smooth cleanable floor. Ceiling tiles in basement stained and damaged. Replace as needed. Slow leak in corner of basement ceiling. Repair leak and ceiling as needed.
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.
Cooked chicken a 72F in small covered containers in refrigerator. Spread out in metal pans to cool completely to 41F before storing in smaller containers.
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.
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s Notes
Chlorine sanitizer not registering for low temperature dish machine. Service as needed for 50ppm sanittation. Sanitize dishes in 3 compartment sink.
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.
minorCode 590.004/4-602.11-CCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Inspector’s Notes
Soiled cardboard used between containers to stack foods in refrigerator. Discard cardboard. Discontinue using cardboard to stack foods.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Food and debris behind freezer in kitchen. Clean to avoid attracting pests.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Floor tiles at warewashing broken and missing. Replace and repair as needed for a smooth cleanable floor. Ceiling tiles in basement stained and damaged. Replace as needed. Slow leak in corner of basement ceiling. Repair leak and ceiling as needed.
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 1, 2024 · Original Source
Inspection
Feb 12, 2024
Passed
6 recorded violations
criticalCode 590.003(A)/3-201.11-POther
Official Wording
Compliance with Food Law (P)
Inspector’s Notes
Reduced oxygen packaged cooked crab roll in freezer without labels. Provide invoice from approved vendor. Packaging appears for home-style packaging. Crab rolls held under embargo
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test strips for quats sanitizer. Provide test strips.
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 (P)
Inspector’s Notes
Low temp dish machine not testing for sanitizer. Use 3 compartment sink to sanitize all equipment and utensils. Service as needed.
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
Interior of ice machine with mold-like build-up. Clean to prevent contamination.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine with debris. Floor of walk-in refrigerator with spills and debris. Clean to prevent contamination.
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 12, 2024 · Original Source
Inspection
Feb 7, 2024
Failed
6 recorded violations
criticalCode 590.003(A)/3-201.11-POther
Official Wording
Compliance with Food Law (P)
Inspector’s Notes
Reduced oxygen packaged cooked crab roll in freezer without labels. Provide invoice from approved vendor. Packaging appears for home-style packaging. Crab rolls held under embargo
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No test strips for quats sanitizer. Provide test strips.
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 (P)
Inspector’s Notes
Low temp dish machine not testing for sanitizer. Use 3 compartment sink to sanitize all equipment and utensils. Service as needed.
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
Interior of ice machine with mold-like build-up. Clean to prevent contamination.
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 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Top of dish machine with debris. Floor of walk-in refrigerator with spills and debris. Clean to prevent contamination.
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.