BOSTON KEBAB HOUSE
PASS W/ CONDITIONSMonday, November 1, 2010 at 2:23 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw eggs stored over lettuce(RTE food) and vegetable.Please remember cooking temperatures when storing food items.(Chef corrected during Inspection).
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Couscous that was blanched at 72F in service refridge(Please remember that Blanching is a form of cooking and that proper Cooling procedures need to occur to meet Time/temperature standards.Chef implemented proper procedure and will monitor).
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
Cardboard used to line shelving.
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