Beantown Pho & Grill
FAILTuesday, March 10, 2020 at 5:41 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Food workers observed not to be washing hands with the proper frequency between changing gloves and tasks. Retrain staff.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken in plastic bag inside rear reach in cooler 54F. Raw sprouts 47F. Maintain cold holding at below 41F. COS.
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(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
CFPM is not monitoring cold holding temperatures date marking proper use of utensils and general facility maintenance. Provide active managerial control as it is defined in the 2013 food code.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Establishment cooling cooked chicken in a plastic bag with a temperature of 86F in refrigerator. Product cooked on hour prior placed in ice bath to expedite cooling process. COS.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Cooked TCS chicken in cooler not date marked. Date mark all TCS foods.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several meats in freezer in plastic bags without label. Provide 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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Ice scoop stored touching ice in plastic coolers used for ice storage. Store properly.
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Observed fresh basil in pan of water being stored on floor under handsink waste drain. Store properly. COS.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean floors under cookline equipment behind ice machines and inside utility closet.
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.
590.005/5-501.11-C
Outdoor Storage Surface (C)
Hole in asphalt under dumpster. 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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Ceiling above back area of kitchen with open holes and loose drop tiles. Seal/repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.