Istanbul Doner Burrito
PASSMonday, May 12, 2025 at 4:37 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Cashier observed handling money and then putting new pair of gloves without washing hands prior to handle RTE foods. PIC to train staff on when to wash hands.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Staff observed multitasking different areas of the kitchen and working with RTE foods without changing gloves in between. PIC to train staff on glove use and to understand that gloves are task specific and should never be worn continuously.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Black beans 126F and pinto beans109F . PIC reheated both foods to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.14-P
Cooling (P)
Chopped romaine 82F Sweet corn 53F pico de gallo 54F diced tomato 63F All foods were placed back into the walk in to cool down to 41F and below before serving (corrected on site) PIC to train staff on monotoring temperature
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked diced chicken 109F in the hot holding unit . PIC reheated the chicken to 165F and up. (corrected on site) PIC to train staff on monotoring temperature
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
P's and PF's violation noted on the inspection report. Unsatisfactory handwashing observed during the inspection process. Advised staff to stop and wash hands more often PIC/CFPM to provide active managerial control and to train staff on violations noted.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Facility observed without a microwave to facilitate with reheating and cooling of RTE foods before servings. Staff have to go to the sister store across the hall to use walkin. Provide equipments for cooling and reheating.
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.
590.005/5-103.11-PF
Capacity-Quantity and Availability (Pf)
Hot water throughout the establishment observed fluctuating between 75F-121F. Repair
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Old mice droppings observed on the floor in the warewashing/prep area bottom shelvings in under counter area. Clean to remove PIC to provide current detailed IPM report from a licensed exterminator at: Inca.Prince@Boston.Gov.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Refrigeration unit observed without a conspiciuous thermometer. Provide and maintain visible
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood vent system observed without sticker. Provide sticker from a certified licensed hood cleaner.
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.