Boston Common Coffee Co.
FAILTuesday, February 2, 2016 at 3:23 PM
Violations Cited
03-3-501.16
Hot Holding
Corn chowder with temperature of 109F at servicing line. Prepared one hour prior. Food worker rethermalized to 140F. Maintain hot holding at 140F or above.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-3-603.11
Consumer Advisories
No consumer advsory on menu for eggs cooked to order. Provide. Provided handout.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Grab and go chef salad temperature of 54F. Worker stated had been 20 minutes prior. Incorporate a cooling step for salads to 41F before being presented for retail sale. Worker took corrective action and cooled remainder of salads in preperation step to 41f or below before being presented for retail sale.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No soap at rear kicthen area hand sink. Provide. PIC took corrective action and filled soap at time of inspection.
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.
39-6-304.11
Rooms and Equipment Vented
At the time of compliance inspection observed multiple pieces of commercial cooking equipment in use cooking grease eminating foods based on menu without proper commercial grade hood ventalilation system. Establishment also utilizing portable propane burner per chef and PIC to heat soup. Provide commercial ventilation and manufacturer specification sheets for all commercial cooking equipment on site stipulating usage and ventilation requirements. Discontinue using propane burner in occupied building. Referrall to be made to BFD. Discontinue cooking foods without adequate ventilation.
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.