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Dans Mini Dogs

FAIL

Monday, July 7, 2025 at 2:57 PM

Address
1010 MASSACHUSETTS AV
South End, MA 02118
Category
FS
Violations
64 total
⚠️ 14 critical
⚠ 26 major
Facility History
19 inspections
17 failures

Violations Cited

⚠️ CRITICAL 590.003/3-202.16-P

Ice (P)

Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-202.16-P

Ice (P)

Employees observed behind establishment cutting ice blocks from frozen pond bringing ice blocks into establishment processing ice into small pieces and placing processed ice into bin of broken ice machine and observed placing ice into pitchers of water to be served to customers. Use ice from approved sources.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-301.12-P

Preventing Contamination When Tasting (P)

Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tastin

Why This Matters

Cross-contamination can spread dangerous pathogens throughout the facility

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-301.12-P

Preventing Contamination When Tasting (P)

Food service workers observed using reusable utensils to taste foods in kitchen area without cleaning/sanitizing. Use single-use utensils one time only for food tasting.

Why This Matters

Cross-contamination can spread dangerous pathogens throughout the facility

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Mixed green on the true salad prep table with refrigerated is 50F. Provide proper cold holding of 41F or below.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Hot holding unit at 110F and the hot food Chicken Wings@100F Chicken Patties@105F The food was voluntary discarded and the unit was put out of order sign. Please repair before in use. All hot foods to be kept above 135F for hot holding.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Beef Stew on steam table 58 degrees/ product must be 135 degrees or above/ PIC discarded product

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-701.11-P

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

remove all dented #10 cans from the shelf.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.004/4-602.11-P

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives between tasks.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠️ CRITICAL 590.004/4-602.11-P

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

Observed employees in kitchen processing raw beef steaks on red cutting boards then start cutting romaine lettuce on the same cutting boards without cleaning and sanitizing cutting boards or knives.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠️ CRITICAL 590.005(A)/5-101.13-P

Bottled Drinking Water (P)

Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005(A) | FDA Code: Section 5
⚠️ CRITICAL 590.005(A)/5-101.13-P

Bottled Drinking Water (P)

Employees observed filling water bottles in river behind establishment capping and putting out for sale in customer facing display case. Obtain water from approved source for water bottles.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005(A) | FDA Code: Section 5
⚠️ CRITICAL 590.005/5-202.13-P

Backflow Prevention Air Gap (P)

Food prep sink/provide proper air gap to sink drain/ provide a license plumbers report and building permit.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠️ CRITICAL 590.005/5-202.13-P

Backflow Prevention Air Gap (P)

Food prep sink /provide proper air gap to sink drain/ provide work for license plumber .

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.002(A)/2-101.11-PF

Assignment (Pf)

At time of visit no Certified Food Protection Manager was present.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(A) | FDA Code: Section 2
⚠ MAJOR 590.002(A)/2-101.11-PF

Assignment (Pf)

At time of visit no Certified Food Protection Manager was present.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(A) | FDA Code: Section 2
⚠ MAJOR 590.002(E)/2-201.11-P

(A) & (C) Responsibility of Permit Holder Person in Charge and Conditional Employees (P)

PIC stated cought ferver vomiting diarrheal but unable to provide all details of illness reporting. train illness report will be provided in various languages

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(E) | FDA Code: Section 2
⚠ MAJOR 590.002/2-301.15-PF

Where to Wash (Pf)

Food service workers observed washing hands in middle compartment of 3-bay sink. Do not use 3-bay sink or prep sinks for handwashing.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-301.15-PF

Where to Wash (Pf)

Food service workers observed washing hands in middle compartment of 3-bay sink. Do not use 3-bay sink or prep sinks for handwashing.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

No procedure or supplies for vomit/diarrheal clean up kit.provide complete vomit clean up kit

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

Bodily fluid cleanup kit is present but lacks caution tape or means to quarentine area from bodily fluid spill event.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

Provide proper vomit clean up kit

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003(D)/3-501.19-PF

Time as a Public Health Control ( Pf)

At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(D) | FDA Code: Section 3
⚠ MAJOR 590.003(D)/3-501.19-PF

Time as a Public Health Control ( Pf)

At food service line observed prepared bowls of salads marked with time removed from refrigeration and time to discard but PIC could not provide written TPHC procedures and no approved procedures on file at ISD.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(D) | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Date marking is not maintaing on all prepared food in the walk-in. provide date marking on food that is prepared and stored in refrigeration unit for 24 hours. soup date 5/24 milk date 5/30/25.items remove by PIC

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Observed various prepared foods in the walkin without date marking. Date mark all the product prepared unless consumed in 24hrs.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Observed sliced tomatoes and other ready to eat cooked foods stored and held over 24hrs in refrigerated units without date marking. Provide date marking on all ready to foods held over 24hrs per PIC

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-602.11-PF

Food Labels (Pf)

display case/ provide proper labeling to all prepacking desserts

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-603.11-PF

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-603.11-PF

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Consumer advisory not present on menu boards or paper menus. Location cooks eggs and hamburgers to order for customers. Provide consumer advisory on all menus.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-603.11-PF

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

No consumer advisiory on the menu. provide

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-204.115-PF

Warewashing Machines Temperature Measuring Devices (Pf)

Repair wash and rinse gauges to low temperature dishmachine.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.14-PF

Sanitizing Solutions Testing Devices (Pf)

Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.006/6-501.111-PF

Controlling Pests (Pf)

Mice dropping observed downstairs in the basement area under the food shelving/ clean to remove. provide a detailed exterminator's report

Why This Matters

SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.

Code Requirements

IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.115-PF

Prohibiting Animals (Pf)

A customer was observed entering and eating in dining room with an alapaca. Review prohibited animals policy.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.115-PF

Prohibiting Animals (Pf)

A customer was observed entering and eating in dining room with an alapaca. Review prohibited animals policy.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.007/7-102.11-PF

Common Name-Working Containers (Pf)

Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working spray bottles with chemicals removed from bulk containers.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
⚠ MAJOR 590.007/7-102.11-PF

Common Name-Working Containers (Pf)

Multiple clear spray bottles with unidentifiable liquids observed throughout kitchen. PIC states the spray bottles probably contained kitchen cleaners but was unsure. Label working spray bottles with chemicals removed from bulk containers.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
• MINOR 590.002(C)/2-102.12-C

(A) Certified Food Protection Manager (C)

provide up to date certified food managers certificate expired in 1/2025 provide up to date allergen certificate for certified manager expired in 3/2025

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(C) | FDA Code: Section 2
• MINOR 590.002/2-401.11-C

Eating Drinking or Using Tobacco (C)

observed an employee eating while preparing food. provide a seperate area for employees.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.002/2-401.11-C

Eating Drinking or Using Tobacco (C)

Prep area: Observed employees eating food while on food prep line

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-302.11-C

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

In walk-in fridge unwashed produce observed directly above washed and uncovered prepared romaine lettuce. Do not store unwashed produce above washed produce/RTE foods.

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-302.12-C

Food Storage Containers Identified with Common Name of Food (C)

Containers above cookline with cooking ingredients used by staff not labeled. Label ingredient containers with ingredients removed from bulk containers.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

Observed opened cans stored in single door unit in kitchen. Remove food from opened cans and maintain in food grade containers protected

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-501.13-C

Thawing (C)

In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened

Why This Matters

SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.

Code Requirements

Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-501.13-C

Thawing (C)

In kitchen prep area prep sink observed frozen packages of fish thawing without being under running water and packaging being unopened

Why This Matters

SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.

Code Requirements

Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-202.18-C

Ventilation Hood Systems Filters (C)

Hood vent observed heavily soiled.Clean to remove

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.11-C

Good Repair and Proper Adjustment-Equipment (C)

The cutting blade on the can opener is dull. Replace or change to prevent shaving of the metal in the food.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

Multiple cutting boards observed heavily scored in the main kitchen area. Resurface/ replace

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

In use white cutting boards in kitchen heavily soiled and scored resurface or replace.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

In use white cutting boards in kitchen heavily soiled and scored resurface or replace.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Pizza oven soiled and accumulated dust on the top and inside. Clean to be free of soil and debris.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-803.12-C

Mechanical Washing (C)

Staff observed cleaning soiled linens in buckets in basement no mechanical washing machine is on site. Discontinue non-mechanical linen washing.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-803.12-C

Mechanical Washing (C)

Staff observed cleaning soiled linens in buckets in basement no mechanical washing machine is on site. Discontinue non-mechanical linen washing.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-203.13-C

Service Sink (C)

Observed mop water dumped outside in the back area provide a service sink to discard the Mop water.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.005/5-501.113-C

Covering Receptacles (C)

Restroom/ provide covered waste receptable

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-301.14-C

Handwashing Signage (C)

Multiple restrooms observed without employee must wash hand signage/ provide

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.13-C

Cleaning Floors Dustless Methods (C)

Staff observed using leaf blowers in dining area to move soils to corner to later sweep with broom and dustpan. Discontinue use of dustless cleaning methods (leafblowers)

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.16-C

Drying Mops (C)

Observed mop bucket with stagnant water and mop. Discard mop water after each use and properly store wet mop away from food.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.008/8-201.13-C

When a HACCP Plan is Required (C)

In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.008 | FDA Code: Section 8
• MINOR 590.008/8-201.13-C

When a HACCP Plan is Required (C)

In basement multiple containers of kimchii observed. PIC explained establishment makes and ferments their own kimchii but has no HACCP plan on file. File HACCP plan with ISD.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.008 | FDA Code: Section 8
• MINOR L1

Expired health permit. Please call the office and pay/ update

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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📍 South End 🚇 Andrew Square (Red Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Floor Maintenance ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Food Protection ⚠️ Manager Certification ⚠️ Test Kits ⚠️ Plumbing Issues ⚠️ Waste Disposal ⚠️ Restroom Violations
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Data sourced directly from Boston Inspectional Services Department