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Ban Toi Restaurant

FAIL

Thursday, September 16, 2021 at 5:51 PM

Address
1035 DORCHESTER AV
Dorchester, MA 02125
Category
FS
Violations
12 total
⚠️ 4 critical
⚠ 3 major
Facility History
22 inspections
11 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P

Cleaning Procedure (P)

I Observed staff member rinsing hands with gloves on I advised him to wash hands properly before returning to kitchen- Train staff to wash hands properly

Why This Matters

This violation directly contributes to foodborne illness risk

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-302.11-P

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Beef stored with Chicken in reach in refrigerator. Eggs store with Live snails- Corrected on Site removed and stored separately Discontinue storing different species with each other.

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Cooked Beef sitting on stove at room temperature 112F- Instead of reheating to 165F PIC discarded the meat voluntarily.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-701.11-P

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

There was shrimp paste stored on a make shift shelf at room temperature for undetermined amount of time the bottle states to refrigerate after opening. PIC voluntarily discarded 2 bottles - Discontinue storing food that require refrigeration at room temperature

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

PIC not training staff on proper handwashing proper storage of foods time and temperature not having a thermometer to ensure food is at safe levels. - Thoroughly train staff on the importance of handwashing and all mentioned above

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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.004/4-302.12-PF

Food Temperature Measuring Devices (Pf)

At the time of inspection there was no thermometer - Provide a working thermometer to temp food

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand sink Behind Counter was filled with glasses and scrubber. Handsink on the cookline was completley dry. Handsink near warewas was blocked with 2 large buckets and completley dry- PIC removed the glasses and 2 large buckets corrected on site staff washed 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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Soiled knives wedged between low boy coolers- Remove and Properly clean and store.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

Wiping cloths at every area not in sanitizer solution- Provide a sanitizer solution to store soiled wiping cloths

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 safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-307.11-C

Miscellaneous Sources of Contamination (C)

Ice machine in Kitchen is soiled - Clean to remove soils

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 safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.005/5-205.15-C

System Maintained in Good Repair (C)

3 Bay sink has a huge leak underneath. I advised the PIC not to use the 3 bay sink in kitchen area until repaired. He will use the 3 bay sink downstairs. - Repair.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-201.11-C

Floors Walls and Ceilings-Cleanability (C)

FLoors are soiled and slippery- Clean to remove soils and grease.

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

📍 Dorchester 🚇 Savin Hill (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Dishwashing ⚠️ Plumbing Issues
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department