Cappy's Pizza & Subs

Restrooms fixtures with visible soils. Both restrooms need to be cleaned and disinfected.

Trash storage totes with visible soils. Clean to remove.

No choke save certificate posted. Provide. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance

Trash storage area with missing drop ceiling tile above. Replace.

What appears to be mice droppings on floor behind mixer on bottom shelf of prep table opposite warewashing area. Clean and sanitize all affected areas. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection.Have your pest control operator perform a service prior to the re inspection and as many visits as necessary to provide a clean IPM pest control report with no captures no evidence of pest activity any structural voids and issues have been resolved and that sanitation is at an acceptable level. Increase the frequency of pest control visits until the situation is brought under control. Literature explaining IPM has been provided to the PIC by email.

Back stairwell with ice cream freezer bicycle. Nothing is to be stored or kept in the rear stairwell as this is a means of egress for upstairs tenants.

Trash storage totes with visible soils. Clean to remove.

No choke save certificate posted. Provide. 590.011 Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance

Restrooms fixtures with visible soils. Both restrooms need to be cleaned and disinfected.

Back stairwell with ice cream freezer bicycle. Nothing is to be stored or kept in the rear stairwell as this is a means of egress for upstairs tenants.

What appears to be mice droppings on floor behind mixer on bottom shelf of prep table opposite warewashing area. Clean and sanitize all affected areas. Provide an updated Integrated Pest Management pest control report upon re-inspection. The pest control report must be post dated after today’s inspection.Have your pest control operator perform a service prior to the re inspection and as many visits as necessary to provide a clean IPM pest control report with no captures no evidence of pest activity any structural voids and issues have been resolved and that sanitation is at an acceptable level. Increase the frequency of pest control visits until the situation is brought under control. Literature explaining IPM has been provided to the PIC by email.

Trash storage area with missing drop ceiling tile above. Replace.

Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.

Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.

Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company 06-04-2026 During the Letter Grade upgrade inspection I did no observed any rodent activity . Acoording to Boston Best Pest control service conducted on June 3rd 2026 -some bait was eaten and replaced during the most recent service visit. Increased pest control service frequency is recommended( up to daily or three times per week as needed until the rodent activity is brought under control. Provide a detailed licensed exterminator’s report to ISDHEALTH@boston.gov. IPM report should cite notation on drop ceiling inspection.

Some refrigeration units do not have thermometers

Worn cutting boards Tape and residue on large prep table in back enterance

Food contact equipment visably soiled with food particles in food prep/cooking line/etc.

Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)

Utensils tongs stored on pizza oven door handles Signage use food containers are stored in stairwell

4 draw refrigeration unit are not closing properly Tops of chest type freezer are taped and in disrepair

Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers

Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas

Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company 06-04-2026 During the Letter Grade upgrade inspection I did no observed any rodent activity . Acoording to Boston Best Pest control service conducted on June 3rd 2026 -some bait was eaten and replaced during the most recent service visit. Increased pest control service frequency is recommended( up to daily or three times per week as needed until the rodent activity is brought under control. Provide a detailed licensed exterminator’s report to ISDHEALTH@boston.gov. IPM report should cite notation on drop ceiling inspection.

Mops brooms are not preperly stored on rack or hook 6" above the floor

Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement

Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit

Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron

Multiple priority priority foundation and core violations noted on inspection (see inspection for violations)

Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing

Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above

Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes 06/04/2026 A photograph was taken during the inspection to document the existing layout and availabel space . Limited space was observed for the installation of a food prep sink. Per PIC a licensed plumber will be coming to evaluate whether a food preparation sink can be installed.

Open foods are not stored in food grade containers NSF or equivalent

Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F

Some refrigeration units do not have thermometers

Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas

Worn cutting boards Tape and residue on large prep table in back enterance

Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron

Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above

Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company

Mops brooms are not preperly stored on rack or hook 6" above the floor

Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement

Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit

Open foods are not stored in food grade containers NSF or equivalent

Food handlers not wearing hair restraints

4 draw refrigeration unit are not closing properly Tops of chest type freezer are taped and in disrepair

Utensils tongs stored on pizza oven door handles Signage use food containers are stored in stairwell

Disposable forks and knives are stored lying down with part that enteriors the mouth in a dirty dispenser and are not protected from the consumer contamination

Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)

Food contact equipment visably soiled with food particles in food prep/cooking line/etc.

Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers

No kit and written procedures (I provided written procedures via email)

Multiple priority priority foundation and core violations noted on inspection (see inspection for violations)

Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing

Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes

Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F

Evidence of rodent droppings/actitivy in food prep/ware washing/basement storage - Under and behind all equipment Flies and fly paper in stairwell where food is being stored Provide full extermination and IPM report from licensed exterminator prior to reinspection Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspectionof premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company

Refrigeration unit at pizza oven area 56 F Chicking at room temperature 69 F (pizza area) Refrigeration draws 56 F and cut fries 56 F

Some refrigeration units do not have thermometers

No kit and written procedures (I provided written procedures via email)

Utensils tongs stored on pizza oven door handles Signage use food containers are stored in stairwell

Grease bins in basement are heavily soiled with encrusted food debris soils and grease All waste receptacles are heavily soild and do not have covers

Open foods are not stored in food grade containers NSF or equivalent

Heavy built up of debris - food/grease and evidence of rodent droppings on floors under and behind all cooking prep refrigeration units 3 bay sink around grease trap Heavy built up of debris - food/grease on walls and attachments in grease storage prep/cookng ware washing mop sink walk in unit stairwell storage areas in basement Dusty ceiling vent in bathroooms Exposed wood on shelving/etc attached to front serving/prep area and above exposed foods on open salad/sandwich unit Heavy build up being electronic menu boards (hood) ceiling and attached fixtures Dead bugs in light sheilds in basement storage areas

Produce being wash in middle bay of 3 bay sink - Install food prep sink per food code and plumbing codes

Food food storage chest type freezer food contacts stored in stairwell and is blocking egress from residents above

Food handlers not wearing hair restraints

Mops brooms are not preperly stored on rack or hook 6" above the floor

Multiple priority priority foundation and core violations noted on inspection (see inspection for violations)

Disposable forks and knives are stored lying down with part that enteriors the mouth in a dirty dispenser and are not protected from the consumer contamination

Heavily built up of food debris/grease/soils on interior and exterior of all refrigeration units cooking equipment (oven pizza oven fryolators etc throughout)

Food contact equipment visably soiled with food particles in food prep/cooking line/etc.

Wiping cloths are heavily soiled and are not stored in a sanitizing solution all prep/ware washing

Observed food handlers wearing same single use gloves for multiple food contacts soiled handles on cooking and cold holding equipment Observed food handlers and staff entering prep/ware washing areas to resume duties and not washing hands and donning on clean gloves Observed food handler rinsing hands at hand sink and not using soap and drying device. bs Observed food handler wiping hands on dirty cloth towel Observed food handler wiping hands on apron

Unnecesssary items stored in hallway to residential units above creating a blocking an emergency egress Unnecesssary items etc clutter stored in sprinkler room Clutter stored at bottom of steps in basement

Worn cutting boards Tape and residue on large prep table in back enterance

Doors on 2 door upright freezer not closing tight 4 draw refrigeration unit are not closing properly Tops of chest type freezer are taped and in disrepair

Broken wall tiles in prep/ware washing area Exterior of grease trap rusted Card board lining shelving - Prep/ware washing/storage Tape on door hand of walk in unit Rust on door of walk in unit and on wire shelving Cracked lining on shelving in walk in unit