BOSTON MARKET
FAILTuesday, March 20, 2018 at 7:05 PM
Violations Cited
03-3-501.16
Hot Holding
Half and quarter chickens in hot holding box at 119F-120F. Per logs and PIC product cooked 1 hour prior to inspection. Removed and placed in working hot holding. Ensure product maintained at 140F or above
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
15-4-202.16
Non-Food Contact Surfaces
Altosham used to hot hold chickens not properly working- Top cabinet at 120F unit temperature set to 170F. Bottom cabinet at 168F. Foods removed and placed in working lower cabinet- Make proper repairs. Discontinue use of top cabinet
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.