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BAMBOO RESTAURANT

PASS

Tuesday, June 11, 2013 at 3:30 PM

Address
1616 COMMONWEALTH AV
Brighton, MA 02135
Category
FT
Violations
10 total
⚠️ 4 critical
Facility History
23 inspections
9 failures

Violations Cited

⚠️ CRITICAL 08-3-302.11/3-304.11
✓ Corrected

Separation Segregation Cross Contamination

BASEMENT refirge -found RAW eggs in contact with ready to eat salad ingredients -STORE raw food & ready to eat food seperate - ( note salad ingredient disposed by chef - voluntary ) DO NOT STORE RAW food over ready to eat food-

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.

FDA Code: Section 08.3.302
⚠️ CRITICAL 31-5-204/05.11
✓ Corrected

Location Accessible

BASEMENT KITCHEN - a time of inspection - found handsink not accessibile for use -found sink full w/ pots-KEEP sink accessibile for use - & UPSTAIRS KITCHEN handsink being use to hold bus bucket-KEEP sink accessibile-

Why This Matters

FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.

Code Requirements

Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.

Corrective Actions

Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance

Mass. Code: 105 CMR 590.005(D) | FDA Code: Section 5-204.11, 5-205.11
⚠️ CRITICAL 41-7-207-09.11
✓ Corrected

Medicines FirstAid Storage

BASEMENT KITCHEN at inspection found medicines stored on shelf over prep table -STORE ALL MEDICINES in a serperate / safe / secure location away from food & food prep areas -

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

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

FDA Code: Section 41.7.207
⚠️ CRITICAL M-2-103.11
✓ Corrected

PIC Performing Duties

AT TIME OF INSPECTION - no person in-charge -PROVIDE a person in charge at all times that has knowlege of proper food safety & proper warewashing

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

Mass. Code: 105 CMR 590.003(B) | FDA Code: Section 2-103.11
• MINOR 14-4-202.11
✓ Corrected

Food Contact Surfaces Design

AT INSPECTION found wood bowl / chipped - do not use- replace with foodservice grade bowls-

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.

FDA Code: Section 14.4.202
• MINOR 15-4-202.16
✓ Corrected

Non-Food Contact Surfaces

BASEMENT - defrost the standing freezer - freezer has build-up ice ice-UPSTAIRS replace the blue trash container - container dirty beyond cleaning - REPAIR door on electric panel to close & fit properly-DISHMACHINE- service / information plate can not be read -worn-REPLACE service plate-

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.

FDA Code: Section 15.4.202
• MINOR 18-4-603.12
✓ Corrected

Pre-Flushed Scrapped Soaked

AT TIME OF INSPECTION - observed staff not following proper ware washing - observed items being rinsed only & returned to service- TRAIN staff as to proper wash -rinse-sanitize -& air dry -

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.

FDA Code: Section 18.4.603
• MINOR 23-4-602.13
✓ Corrected

Non-Food Contact Surfaces Clean

BASEMENT -CLEAN the outsides of all food bins ( 6 bins ) of heavy build-up of soil- & CLEAN the outsides of 2 top loading freezers of heavy build-up of soil - & CLEAN isides & outsides of the 2 white color standing freezers of heavy build-up of soil / grime --CLEAN the rack next to walk-in of very heavy built-up soil-

Why This Matters

INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.

Code Requirements

Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.

Corrective Actions

Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log

Mass. Code: 105 CMR 590.004(G) | FDA Code: Section 4-602.13
• MINOR 36-6-501.11-.12
✓ Corrected

Improper Maintenance of Floors

BASEMENT KITCHEN - PATCH tile floor of missing & broken tiles - & CLEAN the floor inside the walk-in refrige of heavy build-up of soil & food spills - UPSTAIRS HALLWAY & KITCHEN -clean floors through-out of heavy built up soil-

Why This Matters

CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.

Code Requirements

Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.

Corrective Actions

Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas

Mass. Code: 105 CMR 590.006(A) | FDA Code: Section 6-501.11, 6-501.12
• MINOR 37-6-501.11-.12
✓ Corrected

Improper Maintenance of Walls/Ceilings

BASEMENT KITCHEN - patch / repair wall to right of 2 bay sink ( hole ) & CLEAN walls through-out of built-up soil- -UPSTAIRS KITCHEN -CLEAN walls through-out entire kitchen of built-up soil & grease /sticky film- & CLEAN the hood filters of built-up / dripping grease-

Why This Matters

OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.

Code Requirements

Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.

Corrective Actions

Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones

Mass. Code: 105 CMR 590.006(B) | FDA Code: Section 6-501.11, 6-501.12
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📍 Brighton 🚇 Beaconsfield (Green Line) ⚠️ Rodent Activity ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Manager Certification ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department