MR. DOOLEYS BOSTON TAVERN
FAILFriday, January 8, 2021 at 8:23 PM
Violations Cited
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
There is no sanitizer reading at the glass washer behind the bar. Provide proper sanitizer levels to be sure equipment is cleaned and sanitized (they'll wash the glasses in the kitchen dishwasher until the machine is working properly)
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
The shelf next to the wash sink is made of wood and is splintering from the exposure to water. Remove and provide a smooth cleanable durable surface.
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.
L1
8-304.11 (A) Post the current permit in a location in the food establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements