Boston Burger
PASSFriday, August 10, 2018 at 6:51 PM
Violations Cited
03-3-501.14
Cooling
Multiple products in walk in in deep plastic containers cooling for 1-2 hours pera PIC at temperatures of 70F-122F. Products include fried chicken macaroni and cheese and beans. Reviewed process with PIC and product temperatures must be properly monitored to ensure product is cooled within cooling perimeters to 41F or below
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Observed employee use gloved hand to remove raw hamburger patty from refrigerated drawer to place on grill then used same gloved hand to place cheese on another burger. Review procedures for proper glove use. Addressed at time of inspection
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.
12-3--301.11
Prevention of Contamination from Hands
Employees unable to properly wash at handsinks that are blocked- Corrected
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Handsink at warewashing area full of towels and equipment - Discontinue Handwash sink at bar being used as dump sink- Discontinue
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
02-3-602.11-.12/3-302.12
Food Container Labels
Bottles at cookline with no bottles- Provide
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Observed employees prepping hamburgers into hotel pan placed on waste receptacle- Discontinue
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Shelving along front bar unfinished- Repair to make smooth nonpourous durable and cleanable
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.