Boston Common Coffee Co.
PASSTuesday, December 7, 2010 at 4:08 PM
Violations Cited
03-3-501.14
Cooling
Cooked eggs sitting ontop of additional product inside top of reachin refridge at 62F.Sliced cheese at 49F and sausage patties at 48F all sitting on top of additional product on top portion of reachin refridge.Properly store products to properly cool products or chill back down to 41F after slicing etc.
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.
41-7-102.11
Labeled Common Name
Multiple spray bottles not labeled(This is a reoccurring issue within facility????).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Logo plate on dishwasher appears to be backwards(wash temperature states a range between 179F-194F and rinse temperature of 165F).please provide equipment specs to verify these temperatures.They seem to contradict the very basic principles of Sanitation.Gauges should be labeled to identify which gauge is which.Staff onsite don't know???
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
No sanitation buckets up front.Soiled Cloths lying on counters.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
All handsinks need to be labeled(at a minimum the handsink in middle prep area is not labeled).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.