Cooked?✕
At Union
October 28, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings12
- critical findings2
Failed findings
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: In the reach in refrigerators below the flat top grills observed raw shell eggs directly above pancake batter and spinach; and observed raw chicken stored directly above shredded cheese and pancake batter. Store raw shell eggs and chicken on the lowest tier in cold holding units and always below RTE foods.
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Backflow Prevention (P)criticalInspector note: At the prep sink in the kitchen there is a direct connection between the waste system and the sink. Have a licensed plumber pull permits and install and air gap at the prep sink.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: The person in charge could not produce procedures or a kit for a vomit and diarrhea event; provide.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: The person in charge could not answer correctly more than one reportable symptom none of the reportable illnesses; the person in charge did not answer correctly the minimum internal cooking temperatures for raw chicken beef or comminuted meats. The person in charge should be knowlegable about food safety and illness policy.
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Temperature Measuring Devices-Functionality (Pf)Inspector note: The person in charge could not produce a food thermometer during the inspection; provide a food thermometer with a thin probe.
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: Throughout kitchen and coffee bar area there are in-use containers without name labels containing foods removed from bulk; provide name labels on bottles and containers with foods removed rom bulk.
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In-Use Utensils Between-Use Storage (C)Inspector note: At the coffee bar area observed stirring spoons stored inside a container with ambient temperature water; discontinue this practice and store utensils in 135F or higher water in cool running water or on a clean and sanitized surface.
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Food Storage-Preventing Contamination from the Premises (C)Inspector note: In the closet directly next to the front entrance bags of coffee beans are stored directly on the floor; elevate foods at least six inches off the ground.
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Sponges Use Limitation (C)Inspector note: In the warewashing area observed an employee washing wares with sponges; discard and discontinue usage of sponges on wares and food contact surfaces.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: The gaskets for the three door cooler are damaged; repair or replace.
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(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)Inspector note: In the closet next to the front entrance there are spilled coffee beans; in the women's restroom on the floor underneath the soap dispenser there is accumulated liquid soap and soils. Clean and sanitize the areas of soils and food debris.
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Equipment and Utensils Air-Drying Required (C)Inspector note: In the kitchen observed an employee drying plates that had been in the sanitizer solution; instructed the employee to rewash and sanitize the plates and to let them air dry. Sanitized wares must be allowed to air dry and do not use towels to dry sanitized wares.
What changed since the previous inspection?
Compared with Pass on April 17, 2025: 12 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.