Boston Burger
FAILThursday, October 14, 2021 at 4:17 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Baked beans preppared previous day in walk-in cooler at 63F. Pulled pork mac and cheese eggrolls par-fried previous day in walk-in cooler at 50F. Both items discarded by PIC. Cool foods according to time & temperature parameters and using proper cooling methods: ice baths small batches spread out to maimize surface area.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Quats sanitizer at 3 bay sink not registering. Out of sanitizer. PIC mixed chlorine according to package directions: 100ppm as tested by ISD. Use chlorine to sanitize surfaces until quats is back in stock.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple sauces and dressings made at commissary dated with up to 3 weeks from "made" to "use by" dates: Caesar Balsamic Lemon Beef Gravy & Pigferno sauce. Prepared foods may only be held and used for 7 days without a laboratory test confirming foods have acceptable water activity pH etc. to prevent growth of pathogens. Discontinue dating prepared foods beyond 7 days without lab reports.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.