Cordon Blue Restaurant & Lounge
FAILThursday, March 24, 2011 at 2:21 PM
Violations Cited
31-5-204/05.11
Location Accessible
AT INSPECTION --found kitchen hand sink blocked with items in sink-CAN NOT use hand sink for any reason other than handwashing-CORRECT--
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-102.11
PIC Knowledge
AT RE-INSPECTION-provide proof that at least one full-time staff has signed up for the FOOD PROTECTION COURSE ( serve / safe class ) after completing the serve / safe course that staff must complete the ALLERGY AWARENESS "on line " course --ALL INFORMATION ON COURSES GIVEN BY INSPECTOR-ALSO post on menus & wall the allergy awareness notice -also given by inspector--
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
at time of inspection -found phf not being thawed properly- ( still frozen ) -proper thawing is done by 1. in the refrige allowing 24-48 hours OR 2. under cold ( 70 degrees or less ) running drinking water ( called potabile water ) OR 3. from frozen to cooking--
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
AT INSPECTION -found HOOD / VENT cleaning tag not up to date-CORRECT -provide hood / vent cleaning service from an approved ( by boston fire dept. ) co.
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