Bamboo Thai Restaurant
PASS W/ CONDITIONSFriday, October 17, 2025 at 7:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In the kitchen observed multpile TCS foods stored at ambient temperatures outside of mechanical refrigeration. All items per PIC had been prepared at around 11am today and directed employees to put them into refrigeration to get to 41F or below. Cold store TCS items at or below 41F. Cucumbers 66F/Napa cabbage 57F.
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The person in charge who is a certified food protection manager could not name all the symptoms and none of the illnesses that require reporting for food workers; the person in charge could not give the correct minimum cooking temperatures for pork beef and seafood; the person in charge could not properly set up the three compartment sink to wash rinse and sanitize. The person in charge must be knowlegable about cooking temperatures and how to properly sanitize food contact surfaces.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Location has a V/D kit but it only contains bandages. Per the person in charge there are no procedures and no supplies to clean up a vomit or diarrhea event. Produce V/D procedures to use on premise and a clean up kit.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed an employee washing dishes in the kitchen hand sink. Person in charge directed the employee to stop washing dishes in the hand sink and to clean and sanitize the hand sink. Hand sinks can only be used to wash hands.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed large rodent droppings in basement in multiple rooms. Clean and saniitize surfaces provide IPM pest report to damien.yee@boston.gov
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Throughout the kitchen deli containers and bottles with ingredients removed from bulk are missing name labels; provide. Foods removed from bulk and moved to new containers must have name labels.
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.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Observed bean sprouts stored in water at 67F. Discontinue this practice and store bean sprouts dry to prevent microorganism growth.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Multiple in use utensils stored inside 66F water observed deli cups used to scoop foods from bulk in kitchen; store utensils in 135F or above water or in cool running water or in or on a dry sanitized surface; discontinue use of scoops without handles to prevent contamination by hands.
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.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Observed deli containers used to store foods and ingredients. Discontinue use of deli containers and use containers that are durable cleanable and nonporous.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Multiple refrigerators and the walkin cooler in the basement lack internal thermometers; provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Multiple gaskets for refigerators and freezers are damaged throughout the establishment; repair or replace. Tiles in the basement where the sinks are are damaged or missing; repair or replace. The restroom door for employees is not self-closing; repair or replace. The wood floor below the ice machine is in disrepair; repair or replace.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Interior of ice machine has pink slime; floors and walls of kitchen have encrusted grease stains and soils; drop ceiling is rotting with black mold like substance in dry storage area in basement. Clean and sanitize surfaces or repair and replace.
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
In the employee restroom the wast receptacle does not have a cover; provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.