Eurest @ Griffith Properties
FAILWednesday, January 17, 2024 at 6:34 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Greek salad wrap out for self service behind sneeze guard at 68F. Maintain at below 41F. Product discarded voluntarily.
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)
Retail portion of market is unattended when kitchen is closed and no PIC present. Apply for variance on form provided and email it to isdhealth@boston.gov. No retail license listed on permit. Apply for retail food permit by emailing 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 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
Ready to eat prepared sandwiches out of temperature control using time rather than temperature as a control per on site PIC. Discontinue until detailed procedures are sent to isdhealth@boston.gov. Sandwiches must remain under temperature control until procedures are reviewed and on file with the health division. PIC voluntarily discarded sandwiches on site.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Soiled untensils in handsink at service line. Corrected on site.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.