Allston Market
PASSWednesday, June 11, 2014 at 3:29 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
There are packaged of anchovies and dried shrimp that do not have complete labels. If the items are repackaged on site then provide complete labels and if they are purchased from a wholesaler provide the wholesalers license and refuse any items that are delivered without a complete label.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
There are a few outdated items and spoiled produce. Separate outdated food and spoiled produce.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
There are bottles of hydrogen peroxide and alcohol above the prep table. Remove items from prep area. There is a can of roach spray in the back. Remove and have all pesticide applicatin done by an exterminator.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
There are rodent droppings and a dead mouse on a trap. Provide pest reports showing the treatment of rodents.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
16-4-501.11/.15
Dishwashng Facilities
There are no drainplugs for the two compartment sink. Provide plugs so equipment can be properly cleaned and sanitized.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
There is no hot water at the handsink. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There are no paper towels in the bathroom and at the handsink. Provide. There is no soap in the employee bathroom. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
42-5-203.13
Mop Sink not Provided
There is no mopsink and the brooms are stored on the ground. Provide an area to dump mop water and store mops and brooms elevated.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.