Beantown Kebab
FAILTuesday, April 2, 2013 at 3:48 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Pre-packaged grab and go items do not have complete labels. Provide complete allergen labeling.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
The fried vegetables are stored at room temperature 120F the manager says that they need to be stored at roomtemperature for quality of the product and they are done in an hour or two. Provide hot holding of 140F or above or a variance for time as a public health control.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
There are a large amount of products cooked and cooled. Some of the products are stored in deep containers in the walk-in and others are on the salad bar. Provide proepr methods to ensure that items cool properly.
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.
08-3-305-307.11
Food Protection
Bulk food items are stored in regular trash barrels. Store in the original bags in the barrels or provide food grade barrels.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The hood vent is due for a cleaning. Have the vent cleaned by a licensed company. The back door is allowing light to enter around the edges. Provide a pest proof door.
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