BOS' Sichuan Taste
FAILMonday, August 30, 2021 at 2:50 PM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
clean all cooking equipment on the hot line. Also clean soiled pans stored with clean pans at the clean pan storage rack at low temp dish machine area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
remove all wiping cloths in the main kitchen. Soiled cloths are left on prep tables stored in the 3 compartment sink and are lining table and chair surfaces.Keep cloths in a soiled linen container of a sanitiing solution.
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 safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
In the basement remove all non ice related materials from storage on top of the ice machine.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
remove tin foil on shelves on the cooking line pipes atached to the cooking euipment and other surfaces in the kitchen. In the basment repair or replace the base of the hand sink. The cabinet base attached to the hand sink is in disrepair and the surface is falling apart.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
In the basement clean the interior and exterior of all of the emptied refrigerator and freezers. Remove buildup of soils and food encrustments. Clean all soiled non food contact surfaces in the basement.
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.
590.004/4-803.11-C
Storage of Soiled Linens (C)
Provide a cover for the soiled linen container.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
In the main kitchen clean all ceiling and wall surfaces that have buildup of soils food spills and food encrustments. Clean the floor area under the hot line. Remove grease buildup on the floor area.
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