BATTERY WHARF HOTEL BOSTON WATERFRONT
FAILMonday, January 28, 2019 at 5:24 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
There is no sanitizer reading at the low temperature glass washer behind the bar. The sanitizer bottle is empty and there is no sanitizer alarm on the machine. Repair so equipment is cleaned and sanitized. The large dishwasher has as error message that is coming up instead of the temperature reading during hte rinse cycle on the thermostat on the machine but the installed screen from ecolab is showing a sanitizer reading of 125F on the high temp machine. Repair the unit to be sure equipment is cleaned and sanitzed and temperatures can be verified. (The three bay sink was setup and dishes will all need to be done by hand until the machine is repaired)
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
08-3-305-307.11
Food Protection
The mussels and oysters are stored in stagnant water. Store items properly in ice that is draining away from the product.
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.
10-4.302.11
Food Utensil Storage
The condiments in the employee cafeteria are setup without serving utensil. Properly setup self serve items with utensils and food protection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
There are multiple broken and out of use refrigerators. Repair of replace.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There were no paper towels at the handwash sink in the employee cafeteria. Provide paper towels at each handwash sink. -ok
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The hood vent is due for a cleaning and there is noticable buildup on the cooking equipment upstairs in the breakfast area and above the fryers in the main kitchen. Clean to remove. The ansul equipment attachments are soiled with grease buildup. Clean to remove and make sure attachments are working.
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