BOSTON & MAINE FISH CO.
FAILFriday, January 13, 2017 at 3:09 PM
Violations Cited
16-4-501.11/.15
Dishwashng Facilities
Dishmachine inoperable and has been leaking into Cheers underneath establishment. Spoke with Chris Sherman by phone. Leaking pipe has been repaired and is no longer leaking. PIC Paulo stated dish machine pump broken dish machine company notified. Make all necessary repairs to machine and provide copy of invoice upon reinspection. Alternative means to sanitize equipment in place at three compartment sink chlorine sanitizer.
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.
36-6-501.11-.12
Improper Maintenance of Floors
Broken tiles in rear kitchen. Repair.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
42-6-501.113/.114
Premises Maintained
Trash being stored in food prep sink at the time of inspection. Remove. Increase frequency of trash runs to compactor and discontinue storing trash in business.
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.