Boston News Cafe
PASSMonday, April 2, 2018 at 2:45 PM
Violations Cited
03-3-501.16
Hot Holding
Meatballs 127F Clam Chowder and other thick soups 117F to 123F. Remove Reheat hot at 140F or above. PIC reheated .
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
22-4-601/602.11
Food Contact Surfaces Clean
Pink residue found in ice machine. EMPTY CLEAN and SANITIZE before refilling.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
15-4-202.16
Non-Food Contact Surfaces
Cover to prep unit in disrepair . Repair so cover properly closes
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.