Boston Shawarma
FAILTuesday, May 21, 2024 at 3:17 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Falafel at the serving line reading 109F for approx 30 min per PIC.Maintain hot holding 135F or above. PIC to re-heat & hold at proper temperature
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped items in the walk in observed missing datemarkings.Provide datemarkings on all prepped items held 41F or below for more than 24 hours.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Provide labels on all chemical spray bottles.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
There is no prep sink on site Install proper prep sink. Owner stating over the phone that they use the middle bay of the 3 bay sink in the morning to wash all necessary items. PIC instucted to submit SOP's(standard operating procedures) to the Health division for review.
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)
Wall fan in prep soiled with dust & grease Ceiling vent in the rest room soiled with dust build up The fire extinguisher next to the 3 bay sink observed with soils & food debris Dunnage rack inside the walk in soiled The exterior of the small oven below the verticle broilers observed with soils. Clean to remove all soils & debris from above stated equipment.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean the walls in the dish/prep location to remove soils.
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