ATLANTIC FISH COMPANY
PASSTuesday, October 30, 2018 at 6:45 PM
Violations Cited
11-2-201.12
Personnel w/ Infections Restricted/Excluded
Employee with confirmed illness on site.PIC instructed to exclude employee from working until cleared by Boston Public health.
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-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
Employee on site with confirmed illness did not report illness to management.PIC instructed to notify employee to leave establishment.Employee not to return to work until cleared by Boston Public Health. Reviewed employee illness policy with the PIC's.
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.
22-4-601/602.11
Food Contact Surfaces Clean
PIC instructed to clean/sanitize/disinfect all sections of the establishment. PIC states that a licensed professional cleaning company"Pinto cleaning services" has been contacted. PIC states they will provide all cleaning/sanitizing documentation upon re-inspection.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency