Great Taste Bakery and Restaurant
FAILFriday, March 19, 2021 at 2:13 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked rice and pork wrapped in banana leaves observed being left out at room temperature. Discontinue and ensure all TCS foods are being maintained at below 41F. Banana leaves were removed at the time of the inspection and placed into a refrigeration unit. Raw eggs observed being stored at room temperature in the basement dry storage area. Discontinue and ensure Raw eggs are beng stored at a minimum of below 45F.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths obserevd being left out on counter tops. Discontinue and store in a proper sanitizing solution.
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Boxes of meats observed being stored on the ground of the walk-in refrigeration unit. Discontinue and store elevated a minimum of 6 inches off the ground. Boxes of frozen meat observed being stored on the ground of the small basement walk-in freezer. Discontinue and store elevated a minimum of 6 inches off the ground.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Frozen raw shrimp observed being thawed in stagnant water. Discontinue and ensure proper thawing methods are being followed.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Cover of the basement grease trap not securely fastened. Address.
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Long cutting board over the deli style cooler near WOK station heavily scoared and soiled. Clean to remove resurface or replace.
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)
6 Top burner near the WOK station with heavy carbon build-up. Clean to remove. Hand sink near the WOK station with cacked on foods. Clean to remove. Storage racks inside of the small basement walk-in cooler visibly soiled and with food debris. Clean to remove. Wall of the small basement walk-in cooler visibly soiled. Clean to remove. Floor neafr the dough kneeding machine with heavy flour build-up. 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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Cold water faucet near the dish machine is damaged and not operating properly. Address and make any necessary repairs. Pipe under the hand sink near the WOK station is leaking. Repair. Middle pipe of the basement 3 bay sink is leaking. Address and make 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 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a past expiration date from Jan. 2021. Address and provide updated tags for the re-inspection. Referral to be made to the City of Boston Fire for expired tags. Hood Cleaning has been scheduled for Monday 3/22/2021.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Sticky fly paper observed hanging above 3 bay sink in the basement prpearation area. Remove during all hours of operation.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.
L1
8-304.11 Post current Permit is Food Establisjhment in a conspicous location to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements