Coffee Cup (Ashmont Station southbound side)
FAILWednesday, March 4, 2020 at 3:29 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
PIC will need to keep hand sink area open so staff can properly wash hands. Hand sink can not be blocked and three bay sink should not be used to wash hands.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.014(B)/SummaryS-P
uspension of Permit with Notice (P)
PIC will need to go to 1010 Mass Ave Health Division to address non-payment of 2020 Health Permit. Must be done before end of day 3-5-20
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Only hand sink in ware washing is blocked by small refrigerator. Address so its easy for staff to wash hands.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Food Safety Certificate expired 12-19-19. PIC will need to renew. At re-inspection provide paperwork that you are signed up with a date and payment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.