Anthem
PASSWednesday, November 23, 2016 at 4:00 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
In house cured proscuitto in use for chacuterie board. Discontinue. PIC voluntarily disposed of product.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-101/701.11
Spoilage Unsafe Food
2 lbs of jumbo shrimp 1 lb 21/20 shrimp 18 ounces of hake filet stored in drawer refrigerated unit stored together with embargoed Mahi Mahi implicated in confirmed report of illness (see disposal order). PIC disposed of immediately on site. Issued embargo form for 6 pounds of mahi mahi to remain on site under temperature control in segregated area in walk in cooler away from other foods. Emabargo form has been signed and attached to product. Copy on file at health division.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-202.12
Approved Food or Color Additives
Establishment using pink salt additive to cure procsuitto in house. Discontinue. PIC disposed of pink salt (see disposal order)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
CFPM not monitoring adherence to health code requirements for specialized processes. Provide additional training utilizing 1999 food code regarding specialized processes code requirments.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-2-103.11
PIC Performing Duties
2-201.11 Health division made several attempts to contact establishment relative to confirmed illness on evening of 11.17.16. Staff member informed JM via phone that Mahi Mahi is not offered on menu. Upon inspection found Jerk Seasoned Mahi Mahi stated on menu. Ensure PIC is available to answer questions of an agent of Boston Public Health Commision during hours of operation as it is stated in the 1999 food code. M-Duties violation sited per DP via phone conversation.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-8-103.12
Conformance w/ Approved Procedures
Establishment curing proscuitto in house without proper variance or HACCP plan in place. Discontinue all in house curing. Chacuterie board on menu features house cured proscuitto. Remove. All other items on chaurterie board commercially prepared. Apply for proper variance and submit HACCP plan to health division at 1010 Massachusetts Avenue 4th floor.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk dry storage containers without labels in dry storage. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Low temperature dishwasher not registering presence of chlorine santizer at rinse cycle. Repair. Alterantive means to sanitize equipment in place at three compartment sink with quats sanitizer. PIC corrective action and sanitized equipment that had been washed in dish machine.
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.