MR. DOOLEYS BOSTON TAVERN
FAILFriday, June 25, 2010 at 3:30 PM
Violations Cited
03-3-403.11
Reheating
Reheating foods in steamtable(gray at 100F and onions at 80F).Properly reheat all foods on oven or microwave to 165F then hot hold at 140F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Foods sitting on flat top(ham steaks) at room temperature without means of temperature control and ontop of pan in steam table(onion)-insufficient room in steamtable.Provide adequate means to hold all phf's hot at 140F.Please train staff adequately-repeat issue from previous nspection.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken beef-hamburg stored over produce vegetables and many ready to eat foods in refridge.Please train staff adequately-repeat issue from previous inspection.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Tortilla chips stored in chemical containers in basement.Product potentially has been contaminated.Product should be disposed of.Provide proper food safety and food storage containers.
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.