HARVARD CLUB OF BOSTON
PASSWednesday, March 2, 2011 at 5:12 PM
Violations Cited
31-5-204/05.11
Location Accessible
Handsink set up as water pitcher fill up for customer also.Staff observed filling water pitcher from handsink in kitchen.Handsink is for Handwashing only!!Provide a seperate station for front of house to fill water pitchers from.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-305-307.11
Food Protection
Food production is going on at dishwasher area/table???Provide proper procedure.Train staff on food safety.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Seperate kitchennette never disclosed during both Inspections last year has an ice unit in use that has visible mold/mildew growing on interior of unit.Clean/sanitize and or replace part if necessary.(ice units should be cleaned 1x monthly).ALL areas must be discloised for Inspection purposes.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.