Boston Shawarma
PASSFriday, October 22, 2021 at 7:06 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw beef kofta stored above container of chopped lettuce. Corrected on site. Do not store raw meat above 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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Rice in steam table at 80-100F. Leftover from previous day placed in steam table for one hour. Discarded by PIC. Foods for hot holding must be reheated to 165F in less than two hours using proper methods such as a stove or oven not hot holding equipment such as steam tables and warming cabinets.
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
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken for chicken kebabs at 115-125F in pan on cold side of griddle. Reheated to 170F and placed in double boiler with griddle turned on. Hot foods must be held above 135F using proper equipment not left near hot equipment. Cook smaller batches if there is not enough space or equipment for hot 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.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Window cleaner spray bottle filled with undiluted bleach. Clearly and correctly label chemical containers. Do not reuse containers for different chemicalsto avoid possible toxic reactions. Corrected on site.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges used for warewashing. Discontinue using sponges to wash food contact surfaces and equipment to avoid possible contamination.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of reach-in coolers with food debris and spills. Clean and maintain.
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.