Boston Kitchen
FAILThursday, May 5, 2016 at 5:13 PM
Violations Cited
03-3-501.16
Hot Holding
Rotisseree chicken in hot holding display unit with temperature of 132F. Ensure hot holding of PHF foods at 140F or above. PIC stated product prepared 45 minute prior and took immediate corrective action to rethermalize product to 165F.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Cookline employee not washing hands with proper frequency at the time of inspection between changing tasks. Ensure proper adequate hand washing between changing tasks and gloves.
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.
14-4-202.11
Food Contact Surfaces Design
Observed cardboard being used on top of cutting board as a cutting surface. Discontinue. Ensure all food contact surfaces NSF grade smooth durable and cleanable non porous materials.
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.
15-4-202.16
Non-Food Contact Surfaces
Foil being used to line inside of frialator. Remove foil so as not to potentially become a physical contaminant. Cardboard being used as a splash guard next to frialator. Remove. Ensure all surfaces smooth durable non porous and easily cleanable.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Observed cookline employee wiping surfaces with wet wiping cloth not being stored in sanitizing solution. Store wiping cloths in approved sanitizer between uses.
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.
25-4-904.11
Single Service Articles Stored Dispensed
Observed plastic forks being stored at service line with serving end up. Store to present handles.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
No hood sticker on commercial hood. Provide current properly hole punched hood sticker. Tile on wall behind cookline loose and in disrepair. Repair/replace.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones