Friendship BBQ
PASSFriday, July 31, 2020 at 2:21 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Container of raw meat inside of the walk-in cooler with an elevated temperature of 50F. Discontinue and ensure all TCS foods are being maitained at below 41F.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Skewers with cooked chicken wings observed being cooled at room temperature (81F). Discotinue and ensure all staff have been trained in proper cooling methods.
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.
590.004/4-203.12-PF
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Several refrigeration units with no thermometers. 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 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
At the time of the inspection there were no test kits available. 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Food Safety Certification. Provide documentation of at least one full time employee who has been enrolled in some form of Food Safety Course for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Compressor of the walk-in cooler appears to be leaking on top of open bags of produce. Discontinue and ensure all foods are being stored in a clean and sanitized manner away from any possible contaminates.
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.
590.003/3-602.11-C
Food Labels (C)
Squeeze bottles filled with sauces have no labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Single butane burners observed being used in the main kitchen area. Discontinue use unless otherwise authorized from the City of Boston Fire Department. Compressor of the walk-in cooler is leaking. Address and make any necessary repairs. Walk-in cooler with an elevated temperature of 48F. Address and make any necessary repairs. Management is to discontinue use unless the unit is able maintain a temperature of below 41F. A service call was placed at the time of the inspection for any necessary repairs.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of the first single door refrigeration unit with heavy soils. Clean to remove. Storage shelves located near the dish machine with food spills. Clean to remove. Clean all soiled storage shelves in the main kitchen area. Floor of the walk-in cooler with excess moisture. 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.
590.004/4-901.12-C
Wiping Cloths Air Drying Location (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitzing solution.
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.