Boston Shawarma
PASS W/ CONDITIONSMonday, November 15, 2021 at 5:01 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Two employees observed slicing bread then handling with bare hand ungloved. Instructed to discard ready to eat foods in contact with bare hands.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-401.11-P
Raw Animal Foods-Cooking (P)
Raw chicken breasts on the vertical broiler for 2 hours registering top at 100F to 135F. Discontinue use of the vertical broiler until a risk control plan is submitted and approved for cooking methods.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several TCS foods stoed elevated above 41F. Garlic sauce 50F hummus 45F grape leaves 46F beef patties 50F lamb pie 49F chicken pie 47F. Foods in service for two hours were removed and placed into walkin. discontinue reheating commercial meat / cheese pies then placing in front left refigerated unit. In line unit is not for cooling foods. Reheat to order or hold hot at 135F or above. Do not store TCS foods in right front refigeration reading 57F until repaired and maintaining at 41F or 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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken shwarma pieces holding at 74.3F.
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
No Certified Food Protection Manager (CFPM) working at this location. Owner came in to assist. Staff not trained in their duties and responsibilities. Provide a CFPM full time to train and monitor employees.
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(B). 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)
Person in charge (PIC) could not provide information for cold holding final cooking temperatures unable to demonstrate proper warewashing (no drain plugs) Multiple P. Pf violations observed during the inspection. Corrective actions were not taken until owner arrived. Ensure there is a PIC all operational hours to perform required duties and show active managerial control.
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)
Rice cooker food processor peeler food storage containers meat grinder blade cutting boards and prep surfaces do not appear clean to the sight and touch. Wash rinse sanitize with proper frequency.
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Several foods cooled in deep plastic containers per PIC. Review proper cooling methods and verify procedures cool foods properly.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Refrigerated units without thermometers. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Refrigerated unit on right side not maintaining 41F or below. Registered 57F. All foods stored 2.5 hours removed to cool back to 41F.
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards heavily scored. Resurface or replace.
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.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
Three compartment sink appears soiled from previous day. Wash rinse sanitize with proper frequency.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.113-C
Storing Maintenance Tools (C)
Brooms and mops stored on the floor next to 3 bay sink. Store elevated and away from clean equipment.
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 food safety procedures. Train all staff. Document corrective actions taken.