BOSTON KEBAB HOUSE
FAILWednesday, March 24, 2010 at 2:46 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Cooked eggplant salad potato salad stored at room temperatures at salad buffet area.Discontinue practice and properly hold all phf's at 41F or below.Cooked chicken cutlet in salad buffet at 60F(Properly cool down to 41F before being put out for service).Bubaganush and grape leaf at 46.9F and 47.1F in salad buffetFoods piled high over lip of pans at additional cold station.Grape leaf at 52F Cooked chicken at 55F.Cheese at additional cold station at 53F.I showed chef that product which is stored at lower levels were at the 41F or below.Please revisist all processes involved and ensure proper product temperatures.To go salad with cooked egg on it at 57F sitting on countertop without means of temperature control.Once product is out of temperature Corrective actions are needed to bring product back to desired temperature.One of the owners questioning whether cooked rice in grape leaf is a phf and needs temperature control.Provide proper training for all staff from the CFM(Current CFM certificate expires in a few months.I need to see that a current Food Safety class has been signed up for.Provide document).
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw shelled eggs and poultry stored over vegetables and salad items.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Chef observed wiping hands on apron upon arrival to establishment and during the meet/greet process.Provide proper practices.
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.
41-7-207-09.11
Medicines FirstAid Storage
First aid supplies bottles of rubbing alcohol stored on shelf directly over active Food prep.Also tools tapes etc.stored over Food prep areas.Remove and store away from food prep clean pans utensils etc.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
08-3-302.15
Washing fruits and veg's.
No documentation available that vegetables used in salads are prewashed.Provide documentation or wash all vegetables.PIC stated that vegetable used in salad that wasn't cooked was also not washed????
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.
08-3-305-307.11
Food Protection
Food prep(Slicer) performed in a back hallway far away from conveinent handwashing facilities.Provide all food prep in areas convienent to handwashing stations.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Use of cardboard boxes to line wire shelving.Provide all materials to be smooth non-pourous and easily cleanable.Wall fan over salad buffet dirty.Clean.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
24-4-903.11
Clean Equipment & Utensils Storage
Clean pots and pans stored directly under sink and have visible food and water splash on them.Pans need to be stored clean and dry and shall be inverted.Discontinue storage of pans under sink area exposed to possible contamination.
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.