Beacon Hill Pub
PASSTuesday, December 13, 2016 at 4:25 PM
Violations Cited
20-4-703.11
Food Contact Surfaces Clean
Using 2 bay sink for glass sanitizing- Discontinue and provide paper method of sanitation for all glass ware and reusables Owner/Operator shall discontinue using reusables until proper ware washing can be performed (Must use single use/disposables) until proper ware washing can be performed. PIC has been instructed to use disposables or use 3 bay sink at daytime bar Per PIC - A three bay sink will be installed
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
No splash guards between hand sink and customer ice and beverage storage
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.
16-4-501.11/.15
Dishwashng Facilities
Provide proper ware washing facilities for all reusable (glass ware etc) Reusables cannot be cleaned and sanitized in a two bay sink. The use of a 2 step method is prohibited Owner/Operator shall discontinue using reusables until proper ware washing can be performed (Must use single use/disposables) until proper ware washing can be installed/provided. PIC has been instructed to use disposables or use 3 bay sink at daytime bar PIC stated a three bay sink will be installed
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
No hand soap and drying device at hand sink Empty paper towel dispenser stored above beverage storage
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.
590.009(E)
Anti-Choking
There shall be an employee trained in anti choking on the premises when food/beverage is consumed Provide proof that employees are trained in anti choking
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.009(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.