CHAU CHOW
FAILFriday, March 21, 2014 at 2:09 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Sliced pineapple from the previous night with a temperature of 47F. PIC voluntarily discarded at the time of the inspection. Discontinue and ensure all potentially hazardous foods are being maintained at 41F and below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
03-401.11-.12
Cooking Temperatures
Beef inside of the 2 door deli cooler bieing partially cooked. Discontinue and ensure all foods are being fully cooked unless otherwise authorized by the City of Boston Health Department.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
35-6-501.111/.115
Insects Rodents Animals
Evidence of what appears to be rodent droppings on the floor of the basement area. Address clean to remove and provide an up to date pest control report for the re-inspection.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
06-3-501.13
PHF's Properly Thawed
Raw frozen shrimp observed being defrosted in stagnant water. Discontinue and ensure proper thawing methods are in place.
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.
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 at least 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.
14-4-202.11
Food Contact Surfaces Design
Metal bowls observed being used to dispense meats out of large containers inside of the walk-in cooler. Discontinue and use a handled scoop to prevent contamination from hands.
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.
15-4-202.16
Non-Food Contact Surfaces
Dasani refrigerator with an elevated temperature of 49F. All potentially hazardous foods were removed at the time of the inspection and voluntartily dicarded. Discontinue use unless unit is able to maintain a temperature of 41F and below.
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
Interior of the large upright oven with heavy grease build-up. Clean to remove. Excess ice build-up around walk-in freezer door. Defrost clean to remove and repair if necessary. Storage shelves in basement preparation area near upright stand mixers heavily soiled. Clean to remove. Fan used in basement preparation area hevily soiled. Clean to remove or replace.
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
24-4-903.11
Clean Equipment & Utensils Storage
Tea pots observed being store under pipes of the hand sink near the front service station. Discontinue and store all equipment in clean and protected area's. Clean knife observed being stored in between a soiled wall and preparation table. Dicontinue and store all knives clean and protected. Clean ice scoop being stored in a soiled plastic bin. Discontinue and store ice scoop clean and protected.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
26-4-502.13
Re-use of Single Service Articles
Plastic containers being used to dipsense out of bulk food containers. Discontinue and use handled scoops for all bulk food containers.
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.
29-5-201/02.11
Installed and Maintained
Faucet at the basement hand sink is leaking. Repair. Hot water at 2 hand sinks not reaching the minimum requirement of 110F only reaching 76F. Hot water is sufficient throughout the rest of the establishment. Address and repair if necesary.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Outside dumpster with half of the lid missing. Replace. Excess grease observed in the outside dumpster area. Clean to remove to prevent any rodent activity.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Floor underneath the preparation table next to the steam table with heavy grease build-up. Clean to remove.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hood and ventilation tags with a past expiration date. Filters appear to be clean and with no excess grease build-up. Provide up top date tags for the re-inspection. Ceiling panels inside of the walk-in freezer in the basement area damaged and coming loose. Repair.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Excess debris near water heater in the basement area. Clean to remove to prevent any rodent harborage.
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.