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Dig Inn

FAIL

Thursday, January 19, 2023 at 3:51 PM

Address
25 THOMSON PL
Boston, MA 02210
Category
FS
Violations
9 total
⚠️ 2 critical
⚠ 4 major
Facility History
26 inspections
13 failures

Violations Cited

⚠️ CRITICAL 590.003(D)/3-501.19-P

Time as a Public Health Control (P)

Observed beets being placed out for service under TPHC at 52F cut apples 54F. Ensure product is 41F or below to meet initial required temperatures. Product prepared within the hour removed from service and placed into the blast chiller to cool to below 41F.

Why This Matters

This violation directly contributes to foodborne illness risk

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
⚠️ CRITICAL 590.003/3-501.14-P

Cooling (P)

Sides being presented for TPHC are not being cooled to 41F or below prior to being introduced for service. Apples placed out for service after prep step at 54F. product removed from service and placed into blast chiller to cool to below 41F. COS.

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
⚠ MAJOR 590.002(B)/2-102.11-PF

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

PIC could not properly demonstrate or explain criteria for TPHC process in use for side dishes. Priority violations cited. Provide active managerial control.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(B) | FDA Code: Section 2
⚠ MAJOR 590.003(D)/3-501.19-PF

Time as a Public Health Control ( Pf)

Establishment is using TPHC to hold beets cut apples. No TPHC procedures readilly available on site for review at the time of inspection. Submit detailed TPHC procedures to isdhealth@boston.gov

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 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Roasted carrots not date marked in cooler. COS.

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.005/5-202.12-PF

Handwashing Sinks Installation (Pf)

Hot water at service line handsink is 76F. Repair. Handwashing practices satisfactory.

Why This Matters

WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.

Code Requirements

Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Soup ladels stored in standing water. Store properly

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-501.11-C

Good Repair and Proper Adjustment-Equipment (C)

Knob to hot plate is missing. Heat lamp hanging from ceiling in disrepair electrician on site repairing heat lamp in ceiling handled unit and witnessed sparks eminate from wires. To refer to ISD electrical.

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Floors under combi oven with grease. Clean to remove.

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
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Data sourced directly from Boston Inspectional Services Department