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ALFREDO'S ITALIAN KITCHEN

FAIL

Wednesday, September 4, 2024 at 4:46 PM

Address
243 DORCHESTER ST
South Boston, MA 02127
Category
FT
Violations
20 total
⚠️ 5 critical
⚠ 5 major
Facility History
64 inspections
30 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P

When to Wash (P)

During the busy lunch hour did not observe any employees wash hands and change gloves. Wash hands throughly before handling RTE/uncooked food.

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.002/2-301.14-P

When to Wash (P)

Observed cook handling uncooked food without washing hand and changing gloves to make cooked food.

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-202.11-P

Temperature (P)

Observed cole slaw/deli meat out of temperature less than 2 hrs @ 48F/56F. PIC discarded the cole slaw and moved the deli meat to underneath refrigerator. The deli meat was stacked above the fill line. Observed lot of food stacked above the fill line in the refrigeration. Don't fill the food above the fill line for food temping at 41F or below. Train employees to prevent overfilling unit

Why This Matters

Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Observed cooked chicken under the stove at 104F/85F Dicarded by PIC and at the pizza station buffalo chicken in the hol holding unit at 130F. The chicken was reheated to 165F and then held in hot holding unit to maintain 135F or above.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.004/4-702.11-P

Before Use After Cleaning (P)

The 3 bay sink was not set up with sanitizer to sanitize the equipment before put to use. Set up the 3 bay sink with soap/rinse/ sanitizer.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Certified Person Ahmad to direct and retrain employees to follow the wash/rinse/sanitizer steps to wash dirty soiled food/nonfood equipment with proper frequency final cook temperature of cooked foods when to wash hands and change gloves. hot and cold hoding temperature Date marking document the training monitor cooling methods as discussed.

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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.003/3-401.11-PF

Raw Animal Foods-Cooking (Pf)

Raw steak and cheese was at 141F cooked to 155F. Cook all cooked food Chicken to 165F Ground Beef to 155F.Check the temperature to verify the final cooking temperature.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Observed Rice chicken stored in the refrigerator without proper date marking. Date mark all the cooked product held more than 24hrs in a food grade container.

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-301.11-PF

Cooling Heating and Holding Capacities-Equipment (Pf)

Provide sufficient hot holding equipment. Discontinue leaving the hot product outside the hot holding unit.

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-601.11-PF

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Refrigerator behind the cookline is heavily soiled racks doors and gaskets. Also the small prep table near the microwave is heavily soiled walls behind the grill/frylator with heavy grease stove top equipment. Clean to remove all grease build and grime.

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.003/3-302.12-C

Food Storage Containers Identified with Common Name of Food (C)

Food stored in a container labeled garlic seasoning had a unrecognized spice in it and also multiple squezz bottles with sauces. Remove or relable matching the right product.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Observed in use utensils stored in a soiled water on the cook line and hanging on the pipes behind the cook line. Store all utensils in either running water or in the product itself with hand le facing up.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

All soiled wiping cloths were stored on the prep area/cook line. Discontinue and all soiled/wiping towels kept in a sanitizer solution.

Why This Matters

This violation affects overall sanitation and food safety

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-501.11-C

Good Repair and Proper Adjustment-Equipment (C)

The faucet at the 3 bay sink does not extend to fill all the sink with water. Repair

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

Cutting board on the cook line heavily scored. Provide a new cutting board or resurface.

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-502.13-C

Single-Service and Single-Use Articles-Use Limitations (C)

Observed lot of prepped food stored in a plastic container marked parmesian cheese. Discontinue and provide food grade containers to store prepped product.

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-601.11-C

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

Observed soiled knives stored in a clean knife rack and also clean pots stored in a soiled bin underneath the prep table in the basement. Remove heavily soiled containers.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-603.14-C

Wet Cleaning (C)

Equipment was rinsed and washed without using soap. Provide proper setup of 3 bay sink and retrain employees on correct procedure for ware wash.

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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-903.12-C

Prohibitions (C)

Observed single use food grade containers/pizza boxes stored in the mechanical room. Remove

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.006/6-501.14-C

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Hood sticker expired in August. PIC called and was told that they would be here to clean and service the hood on Friday 9/7/24.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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🍽️ Italian 📍 South Boston 🚇 Andrew Square (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Gloves ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels
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Data sourced directly from Boston Inspectional Services Department