Courtyard Boston Downtown
FAILTuesday, April 7, 2015 at 6:20 PM
Violations Cited
03-3-501.14
Cooling
Fifth floor-Several food left for cooling in room temperature-Chicken 82F Tortellini 93F Chicken breast 67F. PIC states they have been out for cooling for 45 mins.PIC removed foods inside a refrigerating unit. Fourth floor- Walk-In unit -Tomato soup 92F. No charts to indicate the cooling time. Cool all foods properly with one of acceptable cooling methods within required time and temperatures limits. Ensure that charts are used when large amounts of foods are cooled at the same time.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.14
Cooling
Re-train staff with regard to proper cooling methods.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Hand wash sink at the warewash area blocked with equipment in front and a hose discharging water in it. Remove hose. Keep always accessible and use for hand washing only.
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
23-4-602.13
Non-Food Contact Surfaces Clean
Paint peeled on the dough mixer. Remove all paint or re-paint to avoid possible chemical contamination.
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
29-5-201/02.11
Installed and Maintained
No hot water at one of the handwash sink at the cooking area and at the Men's Room hand wash sink. Repair to maintain at 110F or above.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Tiles missing and demaged at the dry storage room ceiling (4th floor). Replace.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
38-6-303.11
Inadequate Lighting
One of the lights out of order at the dry storage area (4th floor). Replace to ensure adequate lighting.
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.