Liuyishon Hotpot Boston
PASSFriday, May 26, 2023 at 4:10 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked rice in rice cooker at 110F. Discarded. Ensure rice cooker is plugged in on "warm" setting to maintin rice above 135F
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.
590.004/4-203.12-PF
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Wash dial on drink bar dishmachine does not appear to operate. Replace/repair as needed
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.
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Detergent at drinks bar dish machine stored behind machine and is inaccessible. Provide longer tube so that detergent can be stored in cabinet next to dish machine.
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.
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Dish machine at drink bar rinseing at 140F at plate. Discontinue using dish machine. Service as needed to ensure rinse is 160F at plate.
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 temperature control procedures. Train all staff. Document corrective actions taken.