224 BOSTON
FAILTuesday, October 22, 2019 at 10:32 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw oysters stored in a bin above ready to eat foods at salad station. Relocate. COS.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide VD cleanup kit. Handout provided.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-502.11-PF
Variance Requirement (Pf)
Observed establishment sous vide cooking pork. Discontinue and submit HACCP plan with variance application to the health division @ 1010 Massachusetts Avenue 4th floor health divsion. COS. Product voluntarily discarded.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Clean inside basement ice machine of visible soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
Observed establishment sous vide cooking pork. Discontinue and submit HACCP plan with variance application to the health division @ 1010 Massachusetts Avenue 4th floor health divsion. COS. Product voluntarily discarded.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.