BOSTON MARKET
FAILWednesday, January 9, 2019 at 3:17 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked ribs inside of the front service steam at 95F. Discontinue and ensure all potentially hazardous foods are maintaine at 140F and above. Ribs to be reheated to 165F to ensure no bacterial growth. Rotisserie chicken inside of the Alto-Shaam heating unit at 110F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. All other foods inside of the unit were at the appropriate hot holding temperature.
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
M-2-102.11
PIC Knowledge
No one on site with a current Food Allergen/Safety Certification. Provide at least one full time employee who has a Food Allergern Certification and has been enrolled in some form of Food Safety Certification prior to the re-inspection being completed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Several squeeze bottles with dressing have no labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
At the time of the re-inspection management had placed a double order of chicken and other food products that is unable to fit into the walk-in coolers and freezers. After speaking with the assistant manager Kim who was in contact with the Quincy location in order address teh current issue. Raw chciken temeprature at the time of the delivery was at 33F. Management is to ensure all chicken is not left out for an extended period of time.
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.
14-4-202.11
Food Contact Surfaces Design
Large cutting board in the back preparation room heavily scoared and visibly soiled. Either resurface or replace.
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
Exterior of the Hobart stand mixer visibly soiled and with cacked on foods. Clean to remove. Interior/extreior of the Blodgett ovens in the back preparation room with excess carbon build-up. Clean to remove.
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
36-6-501.11-.12
Improper Maintenance of Floors
Floor of the walk-in freezer with excess ice build-up. Defrost and clean to remove and make any necessary repairs.
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