PHO SO 1 BOSTON
FAILFriday, January 14, 2011 at 1:20 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Cooked pork stored above ready to eat lettuce. Discontinue and store appropriately to ensure no cross contamination from cooked pork.
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
Raw noodles stored under pipe of single bay sink. Discontinue and store appropriately. Container of raw vegetables stored on ground of walk-in cooler. Discontinue and store elevated at least 6 inches off the ground.
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.
10-3-304.12
Food Utensil Storage
Knives stored in between 2 preparation tables. Discontinue and store clean and protected.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Front service cooler with an elevated temperature of 44F. Discontinue use unless able to maintain a temperature of 41F and below. PIC removed all potentially hazardous foods.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Excess ice build-up on inside of front service cooler. Defrost and clean to remove. Lower shelf of front service cooler visibly soiled. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log