BOSTON KEBAB HOUSE
PASSMonday, April 5, 2010 at 1:46 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked burger on grill holding at 96F.
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
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).3-31-2010:Shredded cheese uncovered in prep refridge at 50F.Hardboiled egg at 47.6F.Cooked chicken at 46.9F.Tuna at 50F in bottom portion of refridge(Must ensure that product is at 41F before service).
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.3-31-2010:Raw chicken stored over raw beef(Chef not familar with proper storage practices.He thinks that it's ok to store raw chicken over raw beef if product is covered.This is where sufficient and proper training will help aide in safe/sanitary practices).
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.3-31-2010:Staff observed wiping hands on cloth towel and later on apron.
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.
05-4-302.12
Food Thermometers Provided
Cooks who are ccoking and holding food as well as cooling food don't have metal stem thermometers.only chef has a thermometer.Provide additional thermometers and utilize so you can properly and sufficiently take temperatures of the many foods cooked and cooled here(Chef indicated that product isn't cooled properly(methods used) which may be a reason why holding temperatures are off.Please review basic methods for cooling foods and utilize methods thermometers to verify proper temperature requirements).
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.3-31-2010:Covered food products stored below and adjacent to handwashing sink.Remove wire storage rack away from handsink(Wire shelving partially obstructing handsink).
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.
17-4-204.112/.115
Equipment Thermometers
Prep refridge thermometer reading under 20F(??????).Ambient air temperature taken from Inspector of unit was at 47F-which coincidentally was the temperature of food product in unit.
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.
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.3-31-2010:Pans in same area as mentioned before not inverted.
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.