Cape Verdean Taste
PASS W/ CONDITIONSFriday, February 9, 2018 at 3:22 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked rice and chicken inside of the front steam table with temperatures ranging from 118-125F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat foods to 165F to enusre no bacterial growth.
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
28-5-402.13
Sewage and Waste Water
TSOP has been issued due to a main sewage back-up in the basement of the restaurant as stated by the Boston Water and Sewage Commission. Boston Water and Sewer Commission was on site with the Building Inspector Darell Boyd. A dye test was being conducted to determine if there was a break in the main. Establishment is to remain closed until approval has been given from the Buildings Health and Boston Water and Sewer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Containers of food observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
No test kits available at the time of the time of the inspection. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Establishment has been effected by a main sewer main backup in the basement (as stated by Boston Water and Sewer). Owner is to have the whole restaurant professionally cleaned to ensure teh removal of any airborne bacteria. Upon completion owner is to provide documentation of work completed to the City of Boston Health Department.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
42-6-501.113/.114
Premises Maintained
Excess trash and debris in the side alley of the establishment. Address and remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.