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Friday, April 26, 2024 at 1:07 PM

Address
42 CHARLES ST
Beacon Hill, MA 02108
Category
FS
Violations
45 total
⚠️ 8 critical
⚠ 16 major
Facility History
84 inspections
40 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P
✓ Corrected

Cleaning Procedure (P)

No evidence of handwashing observed among staff. Retrain staff.

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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.002/2-301.12-P

Cleaning Procedure (P)

No evidence of handwashing observed among staff. Retrain staff.

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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-501.16-P
✓ Corrected

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Eggs in walkin cooler 69F. Voluntarily discarded.

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 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Eggs in walkin cooler 69F. Voluntarily discarded.

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 590.004/4-501.114-P
✓ Corrected

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Low temp dish machine no presence of sanitizer when checked with test kit. Repair. Sanitize equipment at the three compartment sink.

Why This Matters

INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.

Code Requirements

Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠️ CRITICAL 590.004/4-501.114-P

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Low temp dish machine no presence of sanitizer when checked with test kit. Repair. Sanitize equipment at the three compartment sink.

Why This Matters

INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.

Code Requirements

Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠️ CRITICAL 590.005/5-202.13-P
✓ Corrected

Backflow Prevention Air Gap (P)

No food prep sink. Install food prep sink with indirect waste/ air gap drain or apply for variance.

Why This Matters

This violation directly contributes to foodborne illness risk

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
⚠️ CRITICAL 590.005/5-202.13-P

Backflow Prevention Air Gap (P)

No food prep sink. Install food prep sink with indirect waste/ air gap drain or apply for variance.

Why This Matters

This violation directly contributes to foodborne illness risk

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
⚠ MAJOR 590.002(A)/2-101.11-PF
✓ Corrected

Assignment (Pf)

No assigned person in charge. Provide.

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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(A) | FDA Code: Section 2
⚠ MAJOR 590.002(A)/2-101.11-PF

Assignment (Pf)

No assigned person in charge. Provide.

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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(A) | FDA Code: Section 2
⚠ MAJOR 590.002(B)/2-102.11-PF
✓ Corrected

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

No certified manager on site with no designated person in charge. 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 590.002(B)/2-102.11-PF

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

No certified manager on site with no designated person in charge. 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 590.002/2-102.11-PF
✓ Corrected

(C)(2) (3) and (17) Demonstration (Pf)

Food employees do not have knowledge of illness policy. Retrain staff.

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

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-102.11-PF

(C)(2) (3) and (17) Demonstration (Pf)

Food employees do not have knowledge of illness policy. Retrain staff.

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

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.004/4-301.11-PF

Cooling Heating and Holding Capacities-Equipment (Pf)

Walkin cooler 60F. Repair. Provide invoice from refrigeration maintenance company.

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 590.004/4-301.11-PF

Cooling Heating and Holding Capacities-Equipment (Pf)

Walkin cooler 60F. Repair. Provide invoice from refrigeration maintenance company.

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 590.005/5-205.11-PF
✓ Corrected

Using a Handwashing Sink-Operation and Maintenance (Pf)

Handsink blocked with utensils and bucket. 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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Handsink blocked with utensils and bucket. 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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-301.11-PF
✓ Corrected

Handwashing Cleanser Availability (Pf)

No soap at kitchen and pizza station handsink. Provide.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-301.11-PF

Handwashing Cleanser Availability (Pf)

No soap at kitchen and pizza station handsink. Provide.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-301.12-PF
✓ Corrected

Hand Drying Provision (Pf)

No paper towels at kitchen handsink. 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-301.12-PF

Hand Drying Provision (Pf)

No paper towels at kitchen handsink. 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.111-PF
✓ Corrected

Controlling Pests (Pf)

Evidence of rodent activity with gnaw marks and droppings on window sill in dining room near front window droppings under handsink at pizza station droppings in basement on top of refrigerators on floors under equipment and in trash room. Numerous small flies observed. Provide updated IPM pest control report to isdhealth@boston.gov at once.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.111-PF

Controlling Pests (Pf)

Evidence of rodent activity with gnaw marks and droppings on window sill in dining room near front window droppings under handsink at pizza station droppings in basement on top of refrigerators on floors under equipment and in trash room. Numerous small flies observed. Provide updated IPM pest control report to isdhealth@boston.gov at once.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.003/3-305.14-C
✓ Corrected

Food Preparation (C)

Sheet pans of meatballs out of oven cooling on dining room tables still above 135F prior to cooling method. Stage foods in protected areas. Corrected on site.

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 590.003/3-305.14-C

Food Preparation (C)

Sheet pans of meatballs out of oven cooling on dining room tables still above 135F prior to cooling method. Stage foods in protected areas. Corrected on site.

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 590.003/3-501.13-C
✓ Corrected

Thawing (C)

Ground meat thawing in standing water. Corrected on site.

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 590.003/3-501.13-C

Thawing (C)

Ground meat thawing in standing water. Corrected on site.

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 590.004/4-602.11-C
✓ Corrected

Equipment Food-Contact Surfaces and Utensils-Frequency (C)

Meat Slicer not cleaned after use. Clean and sanitize.

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 590.004/4-602.11-C

Equipment Food-Contact Surfaces and Utensils-Frequency (C)

Meat Slicer not cleaned after use. Clean and sanitize.

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
✓ Corrected

Nonfood Contact Surfaces (C)

Floors throughout with buildup of soils under and around equipment. Rodent droppings on floors at bar and in basement droppings on top of refrigerators in basement. Clean and sanitize under around behind and on top of equipment. Standing water on floors in kitchen near walkin. Clean to remove. Buildup of filth and soils under pizza oven behind dish machine. 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
• MINOR 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Floors throughout with buildup of soils under and around equipment. Rodent droppings on floors at bar and in basement droppings on top of refrigerators in basement. Clean and sanitize under around behind and on top of equipment. Standing water on floors in kitchen near walkin. Clean to remove. Buildup of filth and soils under pizza oven behind dish machine. 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
• MINOR 590.005/5-501.13-C
✓ Corrected

Receptacles (C)

Trash barrell in basement missing cover. Replace.

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 590.005/5-501.13-C

Receptacles (C)

Trash barrell in basement missing cover. Replace.

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 590.006/6-202.15-C
✓ Corrected

Outer Openings Protected (C)

Gaps around pipes in basement trash room. Indentify and Seal all entry points with pest proof materials.

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 590.006/6-202.15-C

Outer Openings Protected (C)

Gaps around pipes in basement trash room. Indentify and Seal all entry points with pest proof materials.

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 590.006/6-303.11-C
✓ Corrected

Intensity-Lighting (C)

Light out in cookline hood. Replace.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-303.11-C

Intensity-Lighting (C)

Light out in cookline hood. Replace.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.111-C

Controlling Pests (C)

Establishment has increased pest control at the location to 2x weekly to address any pest control issues Continue to provide updated pest control eports to the Health Department

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.114-C
✓ Corrected

Maintaining Premises Unnecessary Items and Litter (C)

Remove debris and paneling behind walkin cooler..

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.114-C

Maintaining Premises Unnecessary Items and Litter (C)

Remove debris and paneling behind walkin cooler..

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.12-C
✓ Corrected

Cleaning Frequency and Restrictions (C)

The business physical facilities and equipment are not being cleaned with the proper frequency. Develop cleaning schedules to address.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.12-C

Cleaning Frequency and Restrictions (C)

The business physical facilities and equipment are not being cleaned with the proper frequency. Develop cleaning schedules to address.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.14-C

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Hood tag expired. Provide current.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.14-C

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Hood tag expired. Provide current.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

📍 Downtown 🚇 Charles/MGH (Red Line) ⚠️ Rodent Activity ⚠️ Flies ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Handwashing ⚠️ Floor Maintenance ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Protection ⚠️ Manager Certification ⚠️ Test Kits ⚠️ Plumbing Issues ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department