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Stash's Pizza

March 18, 2026 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings7
critical findings3

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Failed findings

When to Wash (P)critical

Inspector note: Observed prep cook enter the food preparation area and begin handing food without first washing hands. Employee was instructed to stop food preparation wash hands properly and follow required handwashing procedures before resuming work. An employee was observed answering the telephone at the cashier station and then proceeding to work on the grill without washing hands or change gloves in between tasks. PIC to retrain staff on hand wash procedures
code 590.002/2-301.14-P*** · critical food-safety factorstatus: Fail
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)critical

Inspector note: Observed container of diced chicken in the undercounter refrigeration unit next to the fryer with a date mark of 2/15/26. Use the product within 7 days. Employee stated the date mark was incorrect. Proper date marking is required to ensure food safety and stock rotation. PIC was instructed to verify accurate date marking relabel food items as needed and ensure employees are properly trained on date marking procedures.
code 590.003/3-501.18-P*** · critical food-safety factorstatus: Fail
Backflow Prevention Air Gap (P)critical

Inspector note: Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.provide a license plumber's report.Please provide a plumbers report and a permit to do work will need to be pulled so it can be inspected 2.5.2026 PIC to Provide documentation to confirm when the air gap will be install 3/2/26 per PIC the prep sink air gap was installed by his business partner. /Plumbing works is required to be completed by a licensed plumber. Please provide documentaion for work completed by a licensed plumber and submit final plumbing permit
code 590.005/5-202.13-P*** · critical food-safety factorstatus: Fail
(A)-(P) Person-In-Charge-Duties (Pf)

Inspector note: Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
code 590.002(D)/2-103.11-PF** · serious findingstatus: Fail
Effectiveness-Hair Restraints (C)

Inspector note: Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
code 590.002/2-402.11-C* · lower-severity findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: Observed utensils including tongs and spatulas stored directly on the grill surface between use. properly store all utensils in hot water at 135 degrees or above for 2 hours/change water after 2 hours
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail
System Maintained in Good Repair (C)

Inspector note: Observed handwashing sink faucet leaking water and not maintained in good repair. Repair
code 590.005/5-205.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 2, 2026: 6 findings appeared for the first time. 1 finding recurred.

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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.