ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wendy's last inspected?
The most recent inspection on record was on Sep 28, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
12 inspections on record, from Nov 27, 2023 to Sep 28, 2026.
Has Wendy's ever been closed by the health department?
No closure appears in the 12 inspection records we hold for this business. The earliest is dated Nov 27, 2023.
The Full Inspection History
12 inspections
Inspection
Sep 28, 2026
Report filed
3 recorded violations
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Soils on floor under and behind cooking equipment refrigeration/freezer units shelving - Kitchen/prep/ware washing/storage/trash area Soils on exterior of grease trap at 3 bay sink - Ware washing Soils on ceiling walls and attachments - Kitchen/prep/ware washing/storage/walk in units/trash room/hallway to back areas (kitchen and emergency exit)
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
Items blocking 1 emergency exit - Remove all equipment and articles and provide clear access to emergency exit near trash room
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
Rust on shelving in walk in freezer
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.
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
Built up soils on interior of ice machine
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.
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
Clean exterior of ice machine Clean refrigeration units throughout
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Built up soils and debris on all trash bins in storage area
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
Soils on floor under and behind cooking equipment refrigeration/freezer units shelving - Kitchen/prep/ware washing/storage/trash area Soils on exterior of grease trap at 3 bay sink - Ware washing Soils on ceiling walls and attachments - Kitchen/prep/ware washing/storage/walk in units/trash room/hallway to back areas (kitchen and emergency exit)
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
Items blocking 1 emergency exit - Remove all equipment and articles and provide clear access to emergency exit near trash room
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
Repair walls where needed at hallway to rear exit hand railing at steps Ice build up on floor walls ceiling of walk in freezer Rust on shelving in walk in freezer Exposed insulation around HVAC in back room Exposed wood on shelving behind door to serving line Rusted floor drains - Kitchen/prep/ware washing/storage etc
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.
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
Built up soils on interior of ice machine
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.
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
Clean exterior of ice machine Clean refrigeration units throughout
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Built up soils and debris on all trash bins in storage area
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
Soils on floor under and behind cooking equipment refrigeration/freezer units shelving - Kitchen/prep/ware washing/storage/trash area Soils on exterior of grease trap at 3 bay sink - Ware washing Soils on ceiling walls and attachments - Kitchen/prep/ware washing/storage/walk in units/trash room/hallway to back areas (kitchen and emergency exit)
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
Items blocking 2 emergency exits - Remove all equipment and articles and provide clear access to emergency exits Items on top of lockers
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
Repair walls where needed at hallway to rear exit hand railing at steps Ice build up on floor walls ceiling of walk in freezer Rust on shelving in walk in freezer Exposed insulation around HVAC in back room Exposed wood on shelving behind door to serving line Rusted floor drains - Kitchen/prep/ware washing/storage etc
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 24, 2026 · Original Source
Inspection
Jul 23, 2025
Report filed
3 recorded violations
minorCode 590.003/3-305.11-CContamination
Official Wording
Food Storage-Preventing Contamination from the Premises (C)
Inspector’s Notes
In walk-in fridge raw shelled eggs stored on top of inverted bread rack discontinue usage of bread racks for 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.
minorCode 590.006/6-202.12-CEmployee health and hygiene
Official Wording
Heating Ventilation Air Conditioning System Vents (C)
Inspector’s Notes
In men's and women's restrooms vents are not pulling air repair to allow proper air intake flow.
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
In production area gasket for chicken nugget freezer repair or replace; repair grout lines in three-compartment sink and hot-line area and in areas 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.
Slice tomatoes 48F-50F chopped romaine 46F-52F. Per PIC tomatoes and lettuce was prepped around 7:30Am today. PIC was advised to cool down all products verify temperature below 41F before placing products on the line. All products were placed back in the walking until temperature was 41F
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
Assiago cheese 54F ranch sauce 48F stored in the open case sandwich station refrigerator unit. PIC voluntarily discard all products PIC to train staff on cold holding
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.
Slice tomatoes 48F-50F chopped romaine 46F-52F. Per PIC tomatoes and lettuce was prepped around 7:30Am today. PIC was advised to cool down all products verify temperature below 41F before placing products on the line. All products were placed back in the walking until temperature was 41F
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
Assiago cheese 54F ranch sauce 48F stored in the open case sandwich station refrigerator unit. PIC voluntarily discard all products PIC to train staff on cold holding
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, Apr 23, 2025 · Original Source
Inspection
Dec 23, 2024
Report filed
11 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Observed food handler on grill handling raw ground beef with glove and resuming duties without removing gloves and hand washing Observed no hand washing during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Priority Priority foundations and core violations noted on inspection All employees must be trained in food safety and sanitation as it relates to their assigned duties per code by CFPM PIC must oversee day to day operations and take immediate corrective action No lab reports for November 2024 and not proof of test for December 2024 of ice cream machines
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed line cook handling raw ground beef and resuming duties wear single use glove observed line employee multitasking handling soiled handle on grill and then resuming handling ready to eat foods with same single use gloves I provided via email educational material regarding the use of single use gloves. • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Raw ground beef on lids of containers - Cooking line
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 soils/build up on door handles doors gaskets doors and interior of all refrigeration units Soil build up on exterior of 3 bay sink and attachments
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.
Water at hand sink in mens room 61 F Water at hand sink in ladies room 57 F Work order place and PIC was asked to contact plumber during inspection All employees must wash hands at hand sink that is operating in compliance with food code upon return from using bathroom
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Soils built up on interior and exterior of waste receptacles throughout
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
Built up soils on floor walls ceilings and attachements in storage room cooking/prep/ware washing/storage/trash storage 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Items stored in hallway to door of rear egress
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 in back storage area
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, Dec 23, 2024 · Original Source
Inspection
Dec 16, 2024
Failed
11 recorded violations
criticalCode 590.002/2-301.14-POther
Official Wording
When to Wash (P)
Inspector’s Notes
Observed food handler on grill handling raw ground beef with glove and resuming duties without removing gloves and hand washing Observed no hand washing during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Priority Priority foundations and core violations noted on inspection All employees must be trained in food safety and sanitation as it relates to their assigned duties per code by CFPM PIC must oversee day to day operations and take immediate corrective action No lab reports for November 2024 and not proof of test for December 2024 of ice cream machines
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed line cook handling raw ground beef and resuming duties wear single use glove observed line employee multitasking handling soiled handle on grill and then resuming handling ready to eat foods with same single use gloves I provided via email educational material regarding the use of single use gloves. • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode 590.004/4-602.11-PCleaning and sanitizing
Official Wording
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Inspector’s Notes
Raw ground beef on lids of containers - Cooking line
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 soils/build up on door handles doors gaskets doors and interior of all refrigeration units Soil build up on exterior of 3 bay sink and attachments
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.
Water at hand sink in mens room 61 F Water at hand sink in ladies room 57 F Work order place and PIC was asked to contact plumber during inspection All employees must wash hands at hand sink that is operating in compliance with food code upon return from using bathroom
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 590.005/5-501.116-CCleaning and sanitizing
Official Wording
Cleaning Receptacles (C)
Inspector’s Notes
Soils built up on interior and exterior of waste receptacles throughout
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
Built up soils on floor walls ceilings and attachements in storage room cooking/prep/ware washing/storage/trash storage 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.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
Items stored at door of rear egress Items stored on top of lockers Unnecessary and unused items in back storage room must be removed Worn old wooden liners for shelving stored behind shelving - 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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Exposed insulation around ceiling pipes in back storage area Broken door hand on door the back storage area
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.
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures for responding to Vomiting and Diarrheal events - Provided via email and I reviewed with PIC - PIC was unable to print during inspection Kit missing caution tape
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.
Nail from scoop holder penetrating through interior side of ice machine
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Gaps between hood filter above cooking line Chipped paint on wire shelving attached to wall above three bay sink
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.
High count 36 000 ERAC from lab sample on Chocolate Milk Shake Shut down properly clean and sanitize Shake machine resubmit sample to lab and forward to the Health Division
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 seperated per code for Raw Ready to eat foods and Non-Food Contacts
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 food handlers and ware washing staff multitasking leaving and returning to work stations wearing same disposable. Observed employee handling raw ground burger and resuming duties without removing soiled gloves Information provided and discussed via email during inspection
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
Built up grease on walls and attachments behind cooking line Built up soils on floor walls and ceiling including attachments - Kitchen/prep/ware washing/storage areas Built up soils on wire shelving attached to wall above 3 bay sink - Ware washing
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, Mar 21, 2024 · Original Source
Inspection
Mar 14, 2024
Failed
10 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No written procedures for responding to Vomiting and Diarrheal events - Provided via email and I reviewed with PIC - PIC was unable to print during inspection Kit missing caution tape
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.
High count 36 000 ERAC from lab sample on Chocolate Milk Shake Shut down properly clean and sanitize Shake machine resubmit sample to lab and forward to the Health Division
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 seperated per code for Raw Ready to eat foods and Non-Food Contacts
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
Built up grease on walls and attachments behind cooking line Built up soils on floor walls and ceiling including attachments - Kitchen/prep/ware washing/storage areas Built up soils on wire shelving attached to wall above 3 bay sink - Ware washing
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 food handlers and ware washing staff multitasking leaving and returning to work stations wearing same disposable. Observed employee handling raw ground burger and resuming duties without removing soiled gloves Information provided and discussed via email during inspection
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Nail from scoop holder penetrating through interior side of ice machine
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.
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Inspector’s Notes
Gaps between hood filter above cooking line Door gasket and door frame in disrepair (raw ground beef unit) Missing faucet at three bay sink Chipped paint on wire shelving attached to wall above three bay sink
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 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed food handler without hair restraint. Provide hair restraint.
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.
Manager was not taking active managerial control of food saftey violations. Train and ensure that manager is taking corrective actions to elilminate risk factors.
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
Tomatoes 54F and Cheese was 53F. Reviewed with PIC that temp should be 41F. Corrected onsite. Removed and replaced with other tomatoes and cheese. Added ice.
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 thermometers observed in all small under counter refrigeration units. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Freezer not working properly. 28C. They have a work order in items are starting to thaw. Repair the unit. PIC was instructed to call for dry ice until the unit is repaired.
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
Interior and exterior of the refrigeration units are soiled. Clean to remove debris. Cooking equipment and attachments on the line is heavily soiled with grease. Clean to remove grease build up.
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.
All handsinks hot water is fluctuating between 54F and 78F. Called owner and was instructed on how to reset tankless water heater. When we left the water temp was rising.
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.
Both Mens and womans bathrooms need working vents. Repair. Upon re-inspection Manager stating work order has been submitted
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 590.002/2-402.11-CEmployee health and hygiene
Official Wording
Effectiveness-Hair Restraints (C)
Inspector’s Notes
Observed food handler without hair restraint. Provide hair restraint.
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.
Manager was not taking active managerial control of food saftey violations. Train and ensure that manager is taking corrective actions to elilminate risk factors.
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
Tomatoes 54F and Cheese was 53F. Reviewed with PIC that temp should be 41F. Corrected onsite. Removed and replaced with other tomatoes and cheese. Added ice.
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 thermometers observed in all small under counter refrigeration units. 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.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Freezer not working properly. 28C. They have a work order in items are starting to thaw. Repair the unit. PIC was instructed to call for dry ice until the unit is repaired.
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
Interior and exterior of the refrigeration units are soiled. Clean to remove debris. Cooking equipment and attachments on the line is heavily soiled with grease. Clean to remove grease build up.
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.
All handsinks hot water is fluctuating between 54F and 78F. Called owner and was instructed on how to reset tankless water heater. When we left the water temp was rising.
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.
Both Mens and womans bathrooms need working vents. 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.