Boston Chops Downtown

Characteristics-Single-Service and Single-Use (C)

Discard any plastic food grade containers that are being reused again in the restaurant - plastic containers with cracked lids - containers with visibly broken edges - smaller plastic containers being reused that retain food soils such as [ tomato sauce - pesto sauce - sauces with oils and such ] from addition use - discard at the earliest visible onset of contamination -Replace immediately with new containers that have not been previously used

Warewashing Equipment Cleaning Frequency (C)

Curtains at the low temperature dish machine are visibly soiled and appear compromised [ on the area where soiled dishes are being loaded into ] contact " Suburban Supply" and have them replace the compromised blue curtains with newer and clean curtains as wse discussed dring inspection

Handwashing Signage (C)

Ensure all designated " hand sinks in the kitchen / food prep areas are clearly and properly identifies as such " Hand Washing Only " - this includes the " warewashing area as well as behind all bar areas - identify all " dump" sinks and "prep sinks " accordingly as well to minimize potential contamination and confusion -also label to properly identify all clear plastic spray bottles accordingly such as [ liquid soap - water - sanitizer - vegatable oil - olive oil - bleach ] as we discussed during the inspection