Courtyard Boston Downtown
FAILMonday, January 3, 2022 at 5:16 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Handsinks visible dry throughout kitchen- Food prep in process PIC must ensure all employees are correctly washing hands when entering the kitchen or changing tasks
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges in use in kitchen- Discontinue
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.