Bonchon Allston
PASSFriday, November 7, 2025 at 1:41 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the hold holding unit near the fryolaters chicken at 109F had been cooked two hours ago per the person in charge. Person in charge decided to reheat chicken to 165F and increase temperature of hot holding device as water inside the reservoir was 110F. Hot hold TCS items at 135F and above.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Quat sanitizer at three bay sink at bar and in red sanitizer bucket across from bar area tested at 0ppm with location's and inspector's test strips. Location's dispenser of quat was empty which was causing the mixed sanitizer in the location to be below required concetration. Person in charge swapped empty container of quat for a new one.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed multiple glue boards with small cockroaches in the basement and the pest control report from 10-21-2025 indicates there is an active German cockroach issue at this location. Recommened increasing treatments and following pest control operator's suggestions to get rid of cockroaches. There were also multiple areas in the basement and inside cabinets of the bar area with small rodent droppings; clean and sanitize areas of droppings. Provide ongoing pest control reports to damien.yee@boston.gov
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
In the kitchen they are using cardboard to line the floors in front of the fryolaters; discard and discontinue using cardboard; nonfood contact surfaces should be cleanable durable and nonporous.
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.