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Dans Mini Dogs

FAIL

Tuesday, June 10, 2025 at 12:40 PM

Address
1010 MASSACHUSETTS AV
South End, MA 02118
Category
FS
Violations
20 total
⚠️ 6 critical
⚠ 4 major
Facility History
19 inspections
17 failures

Violations Cited

⚠️ CRITICAL 590.002/2-201.12-P

Exclusions & Restrictions (P)

Observed employee with jaundiced eyes and skin working in prep area of kitchen. Exclude and discard product ill employee was working on review illness policies and restriction and exclusion requirements for ill employees.

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003(C)/3-301.11-P

Preventing Contamination from Hands (P)

In prep area employees observed handling prepared sandwiches not in wrappings with bare hands and placing them in the grab-and-go case. Provide single use gloves for hanlding RTE foods.

Why This Matters

Inadequate handwashing is a leading cause of foodborne illness transmission

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(C) | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-301.12-P

Preventing Contamination When Tasting (P)

On hot holding line employees were observed tasting multiple foods with the same utensil. Discontinue practice.

Why This Matters

Cross-contamination can spread dangerous pathogens throughout the facility

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.14-P

Cooling (P)

Chopped romaine lettuce 82F Diced tomato 63F Slice red onion 54F on salad station unit. All food were placed back in the walk-in to cool down to 41F and below before serving. (Corrected on site) PIC to train staff on monitoring temperature

Why This Matters

TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.

Code Requirements

Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Observed cooked diced chicken 109F in the hot holding unit- PIC reheated the chicken to 165F and up.( corrected on site) train staff on monitoring temperature

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.005(A)/5-101.13-P

Bottled Drinking Water (P)

Behind restaurant observed employees filling water bottles from stream and putting them in tubs of ice in sales area for customers. Discontinue only get water from approved sources.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005(A) | FDA Code: Section 5
⚠ MAJOR 590.003(D)/3-501.19-PF

Time as a Public Health Control ( Pf)

On serving line multiple bowls of prepared salads held outside of cold holding. PIC states they are held by time but could not provide documentation and no TPHC procedures submitted to regulatory authority.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(D) | FDA Code: Section 3
⚠ MAJOR 590.003/3-502.12-PF

Reduced Oxygen Packaging Criteria (Pf)

Establishment is ROP Packing raw salmon and Chicken thigh/submit HACCP plan and apply for varience

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-601.11-PF

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Knives in knife block next to grill area stored with dried encrusted food debris. Clean to remove soils and clean and sanitize between uses.

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.007/7-102.11-PF

Common Name-Working Containers (Pf)

In cleaning closet there are multiple clear spray bottles with colored liquids with none bearing labels. Attach labels to clearly identify what is in each spray bottle.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
• MINOR 590.002(C)/2-102.12-C

(A) Certified Food Protection Manager (C)

PIC was left in charge by manager but is not a CFPM.

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.

Mass. Code: 105 CMR 590.002(C) | FDA Code: Section 2
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

observed soiled wiping cloths on grill station counter / provide proper storage for all wiping cloths in sanitizing solution.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

Observed boxes of food stored on the floor in the walk-in cooler.Discussed with PIC to ensure food is properly stored elevated 6 inch off the floor.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-501.13-C

Thawing (C)

In kitchen area multiple packages of frozen of frozen beef observed in prep sink at the start of inspection. Employee stated they were defrosting after being removed from walk-in freezer. Use proper thawing methods to safely use frozen product.

Why This Matters

SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.

Code Requirements

Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.16-C

Sponges Use Limitation (C)

Sponges observed at warewashing 3 compartment sinks. Discontinue using sponge to wash food contact surfaces.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-402.12-C

Grease Trap(C)

Observed heavy grease build up on grease barrel. Clean to remove build up

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-201.11-C

Floors Walls and Ceilings-Cleanability (C)

Ceiling in kitchen prep area directly above where food is prepared is porous and non-cleanable. Submit plans from licensed contractor to replace ceiling with cleanable non-porous materials.

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-202.15-C

Outer Openings Protected (C)

Observed gap on the exit door in compacter room. provide door sweep to prevent pest entry

Why This Matters

PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.

Code Requirements

Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.008/8-201.13-C

When a HACCP Plan is Required (C)

In basement multiple containers were observed with fermenting kimchii. PIC explained location makes their own kimchii no HACCP plan with regulatory authority was on file. Discontinue kimchii production and sale until HACCP submitted and approved by regulatory authority.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.008 | FDA Code: Section 8
• MINOR 590.008/8-201.13-C

When a HACCP Plan is Required (C)

Establishment is ROP packing raw salmon and Pulled Pork . Submit HACCP Plan. Product voluntarily discarded

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.008 | FDA Code: Section 8
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Tags

📍 South End 🚇 Andrew Square (Red Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Food Protection ⚠️ Test Kits ⚠️ Waste Disposal
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Data sourced directly from Boston Inspectional Services Department