Boston Restaurant Bar & Grill
PASS W/ CONDITIONSMonday, August 25, 2025 at 2:47 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed chicken and other meats being stored in the flip top refrigeration unit the containers were over filled and the meats/chicken temperature was 52F. The staff member removed all the meat/chicken and placed back into the walk in refrigeration unit.
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed 2 pans of rice being stored on the steam table. The rice was 58F. The steam table was not turned on. Spoke to the manager on the phone and addressed this issue. Staff turned on the steam table discarded the rice. Ensure staff is trained on hot and cold holding.
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Observed soiled cutting boards counters and kitchen equipment interior and exterior of all refrigeration units. Observed no sanitizer bucket wiping cloths being used. Clean and sanitize cutting boards counters all kitchen equipment and refrigeration units to remove soil. Provide sanitizer buckets with sanitizer and wiping cloths.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Observed a leak under the sink next to the stove and a leak under the prep sink next to the warewash. Contact licensed plumber to repair leaks. Observed stagnant water in the mop closet. Ensure water is draining properly and staff is trained to drain or report an issue. Contact licensed plumber if the drain needs to be repaired. Dishmachine behind the bar and the dishmachine in the warewash area not working. Repair both machine and provide invoice.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Ensure that the staff and PIC is trained on hot and cold holding staff is using sanitizer buckets with sanitizer and wiping cloths. All kitchen equipment is being cleaned and sanitized all kitchen equipment is being clean and sanitized after every use. Ensure staff is trained properly on storing food items with lids/covers. Ensure staff is trained when there is a leak or if the equipment is not working to contact the owners to have it repaired. The PIC today did not know where the thermometer was when asked to take a temperature of hot and cold foods. PIC was not able to provide the correct answer on cooling methods.
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed stainless steal containers being stored in the flip top refrigeration units with no lids. Provide proper covering.
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Observed sponges in the sink behind the bar. Discontinue using sponges.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Observed the walk in freezer unit door not closing properly. Ensure door can close. Repair. Provide invoice
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed frost build up in the walk in freezer unit. Defrost.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-903.11-C
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Observed pot and pans on the drying rack in the warewash area not being properly stored. Provide proper storage. Store inverted.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-501.11-C
Outdoor Storage Surface (C)
Observed grease on top of the grease containers. Clean to remove grease.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed heavy soil on the back splash behind the warewash. Clean to remove heavy soil. Observed missing tiles over the dish machine. Repair or replace tiles. Observed clutter and soiled floors inside the dry storage area. Clean and organize. Observed onion peals on the floor under the shelving. Clean floors to remove. FLOORS NEED TO BE DEGREASE THROUGHOUT THE ENTIRE RESTAURANT. Observed soiled mop closet. Clean to remove soil. Observed heavy grease on the floor under the fryolater. Degrease the floors.
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
590.006/6-202.15-C
Outer Openings Protected (C)
Observed exterior in the back with no door sweep. Provide proper door sweep on exterior doors.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-301.14-C
Handwashing Signage (C)
No hand wash signage. Provide hand wash signage at the hand sink behind the bar.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-C
Controlling Pests (C)
Observed fruit flies inside the room where they store the liquor. Contact a licensed exterminator and provide a detailed IPM report.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.