Bourbon St. Cafe

Inspector notes: There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department. 8/25/25: On compliance visit we spoke with the building management and the owner about bringing prep area into compliance; provide a contractor's report on proposed work to enclose HVAC vents and sprinklers in prep area. 12/2/2025 On compliance visit spoked with Serdi he stated that the owner has arranged for repairs to by done by a contractor TMO construction The contractor is coming today to do the walkthrough and take note of the stock needed. Provide Documentation from a licensed contractor on the time frame you need for proper enclosed ceiling installed

Inspector notes: Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit. 8-12-25: On compliance visit business presented an invoice for work done but no final plumbing permit was presented for work done. Provide final plumbing permit for work. 8/25/25: On compliance visit provide final plumbing report; provide final plumbing report for work done.

Inspector notes: Observed a live cockroach in back kitchen area. Provide a clean pest control report to damien.yee@boston.gov prior to next compliance inspection.

Inspector notes: There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department. 8/25/25: On compliance visit we spoke with the building management and the owner about bringing prep area into compliance; provide a contractor's report on proposed work to enclose HVAC vents and sprinklers in prep area.

Inspector notes: Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit. 8-12-25: On compliance visit business presented an invoice for work done but no final plumbing permit was presented for work done. Provide final plumbing permit for work.

Inspector notes: Observed a live cockroach in back kitchen area. Provide a clean pest control report to damien.yee@boston.gov prior to next compliance inspection.

Inspector notes: There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas. 8/12/25: On compliance visit spoke with building manager about duct work in back prep area and the need for a enclosed ceiling in the back food prep area to prevent contamination and pest control. Develop a plan for the completion of the work for review by the health department.

Inspector notes: Food prep sink has no air gap. Provide proper air gap to sink drain/ provide a license plumbers report and plumbing permit.

Inspector notes: cabbadge 45F marinade chicken wings 48F in the refrigerated. Provide proper cold Holding of 41F or Below

Inspector notes: Oberved Multiple white bucket in walk-in fridge in the basment with soy sauce use by date of 2/2/25- 8/17/22. Properly rotate inventory and make segreagate expired products. (discarded by employees)

Inspector notes: Observed small dead roach in the Front Counter in the kichen under the food shelving and on the monitors under the refrigerator in the sink area. Clean to remove and provide a detailed licensed exterminator’s report to keila.depina@boston.gov

Inspector notes: There are a few certificates posted but the certified managers are not on site. Provide a full time certified food manager to take active managerial control and monitor food safety of the establishment.

Inspector notes: There was no test kit available. Provide test kit on site.

Inspector notes: Hand sink in the kitchen observed without soap. Provide Soap to hand sink in the kitchen

Inspector notes: Employees observed without proper hair restraint. Provide proper hair restraint.

Inspector notes: cutting boards observed heavily scored in the main kitchen area. Resurface/ Replace

Inspector notes: Prep table is rusted and soiled. Resurface rusted lower shelving to prep table There is food buildup under shelving in the kitchen. Clean floor area under around and behind all shelving to remove debris There is grease buildup on the hood. Clean interior of hood to remove grease build up There is soiled equipment in the three tier shelving in the kitchen/ clean

Inspector notes: There is grease buildup along the floor. Clean the floor under/around the grease trap three bay sink prep table to remove solid and debris. Oberved standing water under the soda machine .Clean the floor to remove standing water.regout the floor. There grease buildup under the fryers. Clean to remove.

Inspector notes: Hood vents and exhaust vents with grease build up clean to remove. expire 08/17/25 Grease buildup along the walls. Clean wall in the kitchen to remove grese build up There is exposed ventialtion and sprinklers for the ceiling in the kitchen. Provide a smooth cleanable durable ceiling in food prep areas.

Inspector notes: The light in the walk-in fridge is missing. Provide

Inspector notes: Mop not in use is being stored inside mop bucket in the kitchen .Hang mops to dry

Inspector notes: wiping cloth solution/properly store all wiping cloths in a sanitizing solution.

Inspector notes: Hood vents and exhaust vents with grease build up clean to remove 3-7-25: Hoods vents not cleaned they vents were painted over the existing grease and grease already leaking out. Pictures sent in email.

Inspector notes: Coving / baseboards in back prep area loose from wall and could be and entry point for rodents repair or replace all along back wall in prep area

Inspector notes: Raw beef and chicken stored above raw fish and ready to eat foods supply proper seperation to prvent contamination

Inspector notes: Rat droppings found in back prep area near barrel storage clean to remove and supply detailed exterminator report with findings and recommendations

Inspector notes: Hood vents and exhaust vents with grease build up clean to remove

Inspector notes: Hot water heater broke over the weekend resulting in loss of hot water. Establishment has not been operating since Saturday and will remain closed until hot water can be verified.

Inspector notes: Cut cabbage 67F Chicken 65F White rice 60F / All out for lunch rush and prep / Returned to refrigeration to cool back down / Provide 41F or below

Inspector notes: Hand sink on cookline with pan in basin / Remove and ensure hand sink remains free and clear at all times

Inspector notes: Provide test kits for the sanitizer used in the 3 bay sink

Inspector notes: Hand sink at warewash area - hot water faucet not working / Repair. Hand sink on opposite side of the wall can be used until repair is made

Inspector notes: Shredded cabbage sitting out at 70F / Provide 41F or below. Moved to refrigeration to cool back down after being out for 1 hour

Inspector notes: Hand sink in back kitchen with food in basin / Remove and ensure hand sinks are kept free and clear at all times

Inspector notes: Hood vents on both cooking areas with heavy grease build up clean to remove

Inspector notes: Raw fish and beef sitting over vegetables and cooked noodles store raw below ready to eat foods

Inspector notes: Rat droppings found in back ware wash area against back wall clean to remove and supply detailed exterminator reports

Inspector notes: Hood vents on both cooking areas with heavy grease build up clean to remove

Inspector notes: Cooked Spare ribs and Cooked Chicken sitting on counter @ 50f ensure proper cold hold of 41f or below. (Products plced in 1 door cooler at time of inspection to cool to 41f or below)

Inspector notes: shrimp on hotline @ 110f ensure proper hot hold of 135f or above (Had chef reheat in wok to 165f at time of Inspection)

Inspector notes: Rat droppings found in back prep area behind prep table clean to remove and supply detailed exterminator reports

Inspector notes: Provide test kits for chemicals used in 3 bay sink

Inspector notes: Equipment on cookline with visible soils / Clean to remove

Inspector notes: Buckets of sauce on floor in kitchen / elevate at least 6" off of floor

Inspector notes: Raw chicken stored in bucket above noodles / Reorganize to put raw chicken on the bottom

Inspector notes: Walls and ceilings in kitchen and back dish area with visible soils / Clean to remove

Inspector notes: Heavily soils on exterior of refrigeration and freezer units. Clean to remove

Inspector notes: Heavy soils and food debris on interior and around fixtures. Clean to remove and dc utilizing handsink for any reasons other then hand washing.

Inspector notes: Raw Beef stored over vegetables in Reach in cooler - Separate all raw meat from ready to eat vegetables

Inspector notes: Heavily soiled food contact equipment like tongs spatulas can openers knives all on the cookline with grease and soils - Clean to remove soils

Inspector notes: In reach in cooler there is no date marking - Date mark all foods prepared and stored for 24 hours and more

Inspector notes: Personal items stored inside of Ice machine Like cups food and plastic bags on ice-Discontinue and discard the use of the ice that you give to customers- PIC cos

Inspector notes: Walls were painted over greasy and soiled walls grease was seeping from the walls - Properly clean wall before painted over the soils

Inspector notes: Microwave oven door is broken when opened the door come close to completely off- Discontinue use until able to repair door or provide new microwave

Inspector notes: Wiping cloths everywhere but not in sanitizer solution- Provide sanitizer solution at the start of every shift and change frequenly throughout

Inspector notes: Ice Machine soiled cookline stove both fryloaltors and woks are heavily soiled and encrusted grease Oil inside the frylolators were murky or filled with food particles- Clean to remove soils and encrusted grease.

Inspector notes: Packaged cigarettes observed stored at the cook line.Remove store in a designated staff location. PIC removed

Inspector notes: Shrimp w/vegies reading 109F for 20-25 min per PIC.Maintain hot holding 135F or above . PIC removed to reheat

Inspector notes: Evidence of rodent activity(droppings) & insects(roaches) observed.Provide full pest report upon re-inspection.

Inspector notes: Provide chlorine test kit on site (test done using the inspectors test kit)

Inspector notes: Hood filters above the char broiler & woks observed with soils.Clean to remove soils.

Inspector notes: Handsink fixture observed loose.Resecure

Inspector notes: Clean cook line equipment to remove built up soils & grease

Inspector notes: Clean the floors under/around the cook line to remove debris & soils.

Inspector notes: Remove/replace soiled glue traps under prep station.

Inspector notes: Keep all employees personal belongings away from product stoage shelves on the service line.

Inspector notes: Keep all used wiping cloths in a sanitizing solution when not in use.

Inspector notes: Soiled bus buckets and covers are dirty to the touch. These items are stored on the clean pot and pan storage rack. Remove the soiled items from storage on the clean equipment rack.

Inspector notes: Clean all cooking equipment on the hot line. Clean the shelf next to the hot line. Remove buildup of soils. Clean the interior and exterior of all of the refrigerators and freezers in the prep kitchen. Clean the drain complartments to the fryers. Remove grease buildup.

Inspector notes: Replace or resurface the heavily worn and stained cutting boards in the kitchen.

Inspector notes: Clean hood and all attachments- remove heavy grease buildup. Clean wall behind the cooking euipment. Replace damaged and loose floor tiles to floor in the back prep room. Clean floor area under and behind all tables and refrigerators in the kitchen.Repair or replace the loose floor tiles on the floor near the way back prep room.

Inspector notes: provide hand soap for the hand sink in the kitchen.

Inspector notes: remove food particles out of the hand sink in the kitchen Use the hand sink for hand washing only.

Inspector notes: clean floor under the hot line. Remove heavy buildup of grease and soils. Clean hood above the cooking line. Remove grease buildup.

Inspector notes: mouse dropping observed on the floor around the one door freezer in the back kitchen area. Provide extermination service and provide a reciept of service at the compliance inspection

Inspector notes: check the condensor inside the 2 door reach in next tot he hot line for a leak.

Inspector notes: replace heavily worn and stained cutting boards on the clod units in the kitchen.

Inspector notes: remove water buildup inside the 2 door reach in at the end of the hot line.

Inspector notes: remove all non ice related materials stored on top of the ice machine at the service area.

Inspector notes: Clean ALL cooking equipment on the hot line. Remove buildup of food encrustments and soils. Clean all tables couter tops legs to tables and other surfaces dirty to the touch in the kitchen.