Bonchon Allston
PASSThursday, December 22, 2016 at 4:01 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Discontinue stacking food items on top of each other in the walk in cooler.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
remove all non hand washing items stored at the hot line hand sink. Hand sink is for hand washing only.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
35-6-501.111/.115
Insects Rodents Animals
Rat droppings observed o9n floor of basement around the grase trap. Remove droppings. Provide exterminators service ASAP. Provide report from exterminators with details of service and plans for dealing with rat infestation. aAlso provide reciept of service. Remove fly strips hanging from basement ceiling. ASAtrips should only be used during off hours.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
23-4-602.13
Non-Food Contact Surfaces Clean
Clean shelving inside ALL walk in coolers and freezers located in the basement. Clean exterior of the soda dispenser at the sushi bar. Clean the holder also.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
provide paper towels for the hand sink in the kitchen hot line and the hand sink at the sushi bar. Provide hand soap for the hand sink in the basement.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
remove greasde/oil buildup on groujnds in front of the oil container.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
repair damaged tile floor at the hot line and repair the damaged floor at the dishroom. Clean floor area under the dish table in the dishroom. Clean stairs leading to the basmeent. Remove heavy buildup on the stairs. Remove foul odor coming from the floor drains and the grease trap.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Clean wall behind dish machine. Remove heavy buildup. Clean hood above the cooking line. Remove heavy grease buildup on hood filters and all attachments. Remove cardboard from floor area in fron of the fryalators. aDAiscontinue use of cardboard to catch and absorb excess grease. Repair all damaged wall surfaces in the designated food prep areas in the basement. RAepklace stained and missing ceiling tiles on ceiling of the basmeent.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition