Oba Bakery and Cafe

Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.

Meat cheese and vegetable bakery/pastry items being held and labeled using TPHC. PIC states using TPHC no procedures on file to date. Provide DETAILED procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is in need of more DETAILED procedures and product list of pastries that will be held outside of temperature control according to the TPHC checklist sent to the owner. Reinspection 6/30/26 Email sent by the owner on 6/25/26 regarding foods held using TPHC lacks the required DETAILS requested by ISD health management and listed on the checklist provided to the owner.

Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.

Meat cheese and vegetable bakery/pastry items being held and labeled using TPHC. PIC states using TPHC no procedures on file to date. Provide DETAILED procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is in need of more DETAILED procedures and product list of pastries that will be held outside of temperature control according to the TPHC checklist sent to the owner. Reinspection 6/30/26 Email sent by the owner on 6/25/26 regarding foods held using TPHC lacks the required DETAILS requested by ISD health management and listed on the checklist provided to the owner.

Several boxes with single use utensils/articles stored on the floor. Elevate properly.

Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.

Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved 6/5/26 Cheese pastry 104F upon re inspection. Store pastries with TCS foods under temperature control. Repeat. PIC states using TPHC no procedures on file to date. Provide detailed procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS on site. Reinspection 6/18/26- Establishment is time stamping pastries left out of temperature control ISD health management is just in need of more detailed procedures and product list of pastries that will be held outside of temperature control.

Cases of soda and other dry food goods in loft dry storage area. Elevate by 6" Store all items off the ground in dry storage loft.

Ceiling above warewashing area is unfinished with exposed studs and wood. Seal with cleanable materials.

Cases of soda and other dry food goods in loft dry storage area. Elevate by 6" Store all items off the ground in dry storage loft.

Observed eggs in ambient temperature registering 73F. Mantain always at 41F or below.

A dishmachine that appears non-commercial grade and does not display final rinse temperature appears installed not professionally on the top of some old food boxes. Discontinue use. If commercial grade send specs to the healrh department for review. Three Bay Sink missing one of the drain plugs and it can be set up properly. Provide. Perform proper warewashing (wash rinse sanitize).

Several boxes with single use utensils/articles stored on the floor. Elevate properly.

Handsink near warewashing without soap. Provide.

Several prepared food items in the refrigerating unit without date marking. Provide.

Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved 6/5/26 Cheese pastry 104F upon re inspection. Store pastries with TCS foods under temperature control. Repeat. PIC states using TPHC no procedures on file to date. Provide detailed procedures for using TPHC to hold pastries containing TCS foods and email it to isdhealth@boston.gov per TS on site.

No food thermometer with probe on site. Provide a food thermometer.

No food thermometer with probe on site. Provide a food thermometer.

Handsink near warewashing without soap. Provide.

Several boxes with single use utensils/articles stored on the floor. Elevate properly.

A dishmachine that appears non-commercial grade and does not display final rinse temperature appears installed not professionally on the top of some old food boxes. Discontinue use. If commercial grade send specs to the healrh department for review. Three Bay Sink missing one of the drain plugs and it can be set up properly. Provide. Perform proper warewashing (wash rinse sanitize).

Several prepared food items in the refrigerating unit without date marking. Provide.

Meat cheese and vegetable bakery/pastry items registered 93F. Mantain 135F or above. PIC will remove them at the refrigerating units and re-heat on demand until a hot holding of 135F or above is achieved

Observed eggs in ambient temperature registering 73F. Mantain always at 41F or below.

Ground meat tub leaking blood placed on a tray next to milk and above several ready to eat foods inside the refrigerating unit. Observed open bag of starch at the bulk storage area. Provide proper enclosed containers to stored upon opening.