BEST BARBECUE KITCHEN
PASSThursday, May 27, 2021 at 5:23 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Bucket of raw meat observed being stored on the front service table at 58F. Disconitnue and store all TCS foods at below 41F. Meats were removed at the time of the inspection and placed back into the walk-in cooler that was operating below 41F.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Chlorine sanitizing solution in buckets registering well over the required 50-100ppm. Address and ensure all staff have been properly trained on how to set up and test sanitizing solution.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Containers of raw meats and ducks observed being stored on the ground of the back preparation room. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Catch tray to the compressor of the walk-in cooler is dripping onto the ground. Address and make any necessary repairs. Unit was still operating at below 41F at the time of the inspection.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floor in the front service area as well as the back preparation room visibly soiled and very slick. Ensure floor are being cleaned and maintained on a more frequent basis. Lower shelf of the first preparation table in the back room visibly soiled and with food spills. Clean to remove. Small preparation table near the 3 bay sink is visibly soiled and with food debris. Clean to remove. 3 Bay sink is visibly soiled and with debris. Clean to remove. Exterior of the bulk food containers were visibly soiled and with cacked on foods. Clean to remove.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from Dec. 2020. Address and provide up to date tags for the re-inspection. Referral to be made to the City of Boston Fire Departmnt for expired tags.
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