Eagles Deli
FAILThursday, October 23, 2025 at 4:02 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In the first floor walk in cooler and in the sandwich cooler furthest from the entrance there are multiple elevated temperatures for TCS items: cut onions cut tomatoes sliced cheeses milk potato salad between 47-55F. The person in charge was instructed by Principal Health Inspector Robert Murad to immediatly contact a repair person to fix the cold holding equipment and to purchase dry ice to lower the temperature of the walk in cooler and the TCS items it is holding. Hold cold TCS items at 41F or below.
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
On the cooking line there were two 1/4 pans of par-cooked chicken held on flat top grills at 80F and had per the employee been out of refigeration since around 10am. The person in charge voluntarily discarded the two hotel pans of chicken after discussing the foodborne illness implications of holding chicken at elevated temperatures for an extended period of time. Hold hot TCS items at 135F and above.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The person in charge did not provide the correct answers for hot holding temperatures the minimum cooking temperatures for chicken ground meats was unable to explain the proper procedures for cooling foods could only provide two out of five reportable symptoms and none of the reportable illnesses and the health inspector had to instruct the person in charge on what corrective actions to take on the observed food code violations.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
There is no consumer advisory on the menu posted on the wall but there is an advisory and reminder on the printed menu; provide a consumer advisory on the menu on the wall.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Have a licensed pest control operator treat for mice and send their IPM report to damien.yee@boston.gov
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
In the back of house near the ice cream freezer there were utensils stored inside water at 75F. Utensils must be stored in water at 135F or above in cool running water or on a clean and sanitized surface.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
In the back of house the stovetop range has encrusted grease and soils and the baffles in the hood are heavily encrusted with grease / the walls and floor underneath the warewashing machine are heavily encrusted in soils; clean and sanitize of soils and grease.
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
In the customer women's restroom the receptacle is not covered; provide a covered receptacle in the women's room.
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.