BOSTON KEBAB HOUSE
FAILMonday, November 21, 2011 at 4:28 PM
Violations Cited
03-3-501.16
Hot Holding
Falafel holding in steam table at 109F and at another location at 117F.Product needs to hold at 140F(I've discussed with operator on numerous previous Inspections to cook product in smaller batches more frequently.He disregards suggestion and continues to hold product at less than the minimum required.).Staff continue to fail to monitor product temperatures.
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 at 70F in sald refrigeration as well as falafel at 70F in same salad refrigeration.Both products were out for service.This has also been at issue on numerous previous Inspections and has been discussed with operator and suggestion given to chill in walk-in after production to chill down to 41F before going out for service.PIC/staff continue to fail to monitor product.There was also multiple containers of cooked falafel holding on shelf at room temperatures with salad greens.Falafel was also at 70F.
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 animal foods stored improperly(This is a repeat issue).Ground beef over seafood salad as well as raw chicken over beef in walk-in.This has been discussed on several previous Inspections with operator.
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.
M-2-103.11
PIC Performing Duties
PIC fails to perform required duties as stated in food codes and as witnessed on todays Inspection with Temperature abuse failure to properly monitor temperature controls train staff adequately as to not have these critical violations as well as Improper storage of raw animal products(Repeat violation) as well as Improper cooling.Please have an additional individual sign up for an upcoming serve safe class.This individual should be responsible enough to help manage staff and actively correct when needed.Also please think of how you can successfully maintain product temperatuire(both hot and cold).This will be reviewed on folllow up Inspection and will become part of the permanent record of establishment.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
35-6-501.111/.115
Insects Rodents Animals
Evidence of lessor flies in establishment(kitchen areas).This is primarily a sanitation issue.Insufficient extermination report available for month of Novemeber(No mention of sanitation or activivty of pest(s) seen or observed.Provide.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Pan of cooked broth/soup covered on counter in rear kitchen cooling.Product was too hot to touch.This has also been discussed with operator on past Inspections as well as review of proper methods of cooling.
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.
36-6-201.11
Floors Designed Constructed Installed
Floors wet drains dirty.Clean all and maintain with regard to detail to help eliminate pest.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
44-4-802/03.11
Soiled Linen Storage
Soiled linen container open.Properly cover.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.