Cooked?✕
Cafe Bonjour
November 25, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings10
- critical findings1
Failed findings
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cooked homefried potatoes held on top of stove range 57F. Person in charges states the potatoes had been cooked half an hour ago and elected to voluntarily discard the product instead of reheating or cooling it. Hold TCS foods at 135F and above or 41F and below.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: The designated person in charge was not able to provide answers about proper cooking temperatures of any proteins the correct hot holding temperatures the correct range of quats sanitizer they use in the restaurant was not able to name any of the reportable symptoms or illnesses. The designated person in charge must be knowlegable about food safety employee illnesss policy and sanitization.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)Inspector note: Per the person in charge customers are able to order their hamburger or steak undercooked. On the printed menu the hamburger and the steak are not marked as items that could be potentially hazardous if not fully cooked. Mark the items on the menu that can be ordered undercooked to warn customers of potential hazards.
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Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)Inspector note: The provided temperature measuring device for the warewashing machine does not turn on; repair or replace.
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Controlling Pests (Pf)Inspector note: Observed multiple locations in basement with small dark rodent droppings and a dead mouse on a snap trap. Clean and sanitize basement of droppings and provide pest control reports to damien.yee@boston.gov
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed tongs stored on soiled oven handle and that when employees walk by are touching the food contact surface of the tongs with their clothes. Store in use tongs where they won't be soiled. Observed food utensils stored in containers with quats sanitizer in between uses per PIC; in-use utensils should be stored on a clean sanitized surface in water at or above 135F or in cool running water.
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Good Repair and Proper Adjustment-Equipment (C)Inspector note: Gaskets on cooler units on main floor are damaged; oven door next to crepe station is broken and missing handle; repair or replace damaged equipment.
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Nonfood Contact Surfaces (C)Inspector note: The floors in the kitchen are heavily soiled especially behind and underneath equipment / the hood interior surfaces are heavily encrusted with grease and dust; clean and sanitize of soils and grease.
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: The paint on the ceiling above the ice machine on the main floor is chipping or missing and poses a physical contamination risk repair or replace / the grout lines in front of the flat top stove are heavily worn down; repair or replace.
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Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)Inspector note: The hood sticker states it expired in May of 2025; the person in charge states the hood cleaner is coming on 11-26-2025. Have hoods cleaned at regular intervals by an approved hood cleaner.
What changed since the previous inspection?
Compared with Pass on May 22, 2025: 10 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.