Four Seasons Hotel Boston
PASSThursday, August 31, 2023 at 2:47 PM
Violations Cited
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shell tags observed missing the last served or sold datemarkings.Maintain the shell tags for 90 days in chronological order dated with the last served or sold.
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.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Employee observed missing a hair restraint.Provide
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.004/4-502.11-C
(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
High temp dish machine rinse guage reading 154F.Repair Maintain rinse 180-194F or per manufactures instructions. Temp disk reading 166F OK to use machine & monitor
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Vacuum packing machine on site.Discussed with the chef. Chef stating it is not used. Remove from kitchen
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.