Ester
PASSTuesday, May 5, 2015 at 5:51 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked rice inside of the steam table at 126F. Discontinue and ensure all potentially hazardous foods are being maintained at above 140F. PIC to reheat cooked rice to 165F to ensure no bacterial growth.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
12-3--301.11
Prevention of Contamination from Hands
Employee observed dicing ready to eat lettuce with bare hands. Discontinue and ensure there is no bare hand contact with any ready to eat foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Plastic container being used to dipense out of bulk sugar container. Discontinue and use a handled scoop to prevent contamination from hands.
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.
17-4-204.112/.115
Equipment Thermometers
Small 2 door Beverage -Air cooler with a damaged thermometer. Replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths observed being left out on counter tops in the main kitchen area. Discontinue and provide a proper santitizing solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Faucet not able to reach all 3 bays of the 3 compartment sink in the basement dish area. Provide to ensure staff can properly set up and utilize all 3 compartments of the sink while washing rinsing and santitizing equipment.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No paper towels at hand sink in the basement preparation area. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hood and Ventilation tags with a past expiration date of March 2013. Provide up to date Hood and Ventilation Tags for the re-inspection date. Referral being made to the City of Boston Fire Department for expired tags.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones