Boston Pizza & Grill
FAILWednesday, September 15, 2021 at 4:56 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
There were 2 employees that came in the kitchen from outside one of the employee was on the food dispensing table counting money and not wearing a mask. - PIC corrected on site and had employee wash hands and wear a mask. Sink in the front at the drink counter had food particles in it. - Discontinue rinsing blender and other items in handwash sink- Sink is used for handwashing only
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Pork stored with raw chicken- PIC removed and stored separately. Discontinue storing raw meat of different species next to one another to prevent cross contamination. Eggs stored over ready to eat foods- PIC Corrected on site- Store all poultry on bottom shelves and separated from ready to eat foods.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw Chicken wings prepped on Low boy cooler temperature was 58F Raw chicken tenders temperature 54F- PIC corrected onsite removed chicken from Low boy and place in a refrigerator unit 41F and below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
When I arrived there were employees coming into kitchen area counting money not wearing mask not washing hands upon arrival.- Train Staff to wash hands wear mask while in establishment. Train how to set up sanitizer solution for wiping cloths and properly clean food contact equipment. .
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Grill on cookline soiled and on the sides and also on top soiled with grease and solis- Clean to remove soils and grease build up. Yogurt machine catch needs to be cleaned it has sticky oily substance on both ends of the machine. - Clean to remove soils
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Personal Items such as cell phones on front counter on food contact equipment in kitchen soiled purses back packs on top of ready to eat bread- Removed and place personla items in designated area. PIC corrected onsite
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
3 bay sink in kitchen area is not properly working. The rinse bay is clogged had grease soils in it and also theres a leak underneath the sanitizer bay the pipe is leaking heavily- Repair There is a 3 bay sink in basement utilized that sinlk until the 3 bay sink in the kitchen area is repaired. - Unclog the mop sink next to 3 bay sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Floors in Kitchen area is very slippery from grease spills- Clean to remove grease spills and safe to walk on with out causing a slip hazard.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean