MIAMI RESTAURANT
FAILThursday, March 3, 2022 at 7:54 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Currently an Unpaid fee for your 2022 City of Boston Health permit - needs to be addressed immediately
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No food thermometern on site - address as discussed
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Ensure all food handlers are wearing proper hair restraints when working with foods
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up in the kitchen prep area as discussed to reduce potential contamination - change sanitizer as needed throughout the day
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.
590.003/3-501.13-C
Thawing (C)
Discontinue thawing out pork in stagnant water - water should be running over frozen product to not allow water to pool - address
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Clean to remove all visible grease and grime where needed
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floors throughoutt he kitchen area as well as the walls behind all the cooking equipment from visible food spills stains and soils
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
L2
8-303.11 - UNPAID 2022 HEALTH PERMIT FEES
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements