Poke Bento
FAILMonday, May 21, 2018 at 12:37 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw fish stored with cooked foods and ready to eat foods on top of open prep unit - Serving line
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Observed no hand washing during inspection. Observed cutting raw tuna proceded to open refrigerated doors and other food contacts and equipment without removing contaminated gloves and washing hands. Observed employee placing hair restraint on in ware washing area and proceded to resume duties without proper removal of contaminated glove and washing hands. Main and only hand sink in kitchen/prep not equipped with hand soap and drying device. Certified food protection manager must train all employees on proper glove use hand washing to prevent contamination
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Chef coughing into hands and resuming duties without washing hands same chef was coughing in the food prep/warewashing areas and not properly covering cough and continued with duties. Educate employees on proper hygienic practices.
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.
20-4-703.11
Food Contact Surfaces Clean
Low temp dish machine 0 PPM - PIC was instructed that all ware washing must be performed in 3 bay sink in compliance with the food code. Observed ware washing staff washing large pot and proceeded to place pot in storage without properly sanitizing and air drying
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
31-5-204/05.11
Location Accessible
Hose from ice machine draining into hand sink - Kitchen Spoon in hand sink basin - Serving/food handling line Stains in hand sink basins - evidence hand sinks are use for other purposes - Serving areas
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-102.11
Labeled Common Name
Toxic chemical spray bottles not labeled - Kitchen/prep/serving/warewashing/storage areas
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Toxic chemical stored with clean equipment on shelving - Ware washing area Cement containers stored with food items - Storage room Plant in soils stored on food prep table - Prep/kitchen
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Person in charge could not demonstrate proper knowledge in food safety and santiation and overseeing day to day operations to ensure establishment operates as required by 105CMR590.000/1999 FDA food code. Employees could not provide/show that they have been propely trained in food safe and sanitation as it relates to their assigned duties by the certified food protection manager. Provide proper training in food safety and sanitation as it relates to their assigned duties per code. Owner/operator must provide proof of training prior to reinspection. Mulitple risk factors critical and non critical violations noted on inspection.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
Current Status of Consumer Advisory Language Regarding § 3-603.11 Advisory regarding raw and under cooked animal products incomplete and is not in compliance. Allergen advisory missing from menus menus boards and/or point of sale - advisory is not worded per code. (2) Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a) Effective Date. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards no later than October 1 2010. (b) Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Evidence of rodent droppings on floor under and behind all equipment throughout out prep/kitchen/serving/storage and ware washing areas Provide full extermination and IPM report prior to reinspection.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
Mouse trap on top of soy sauce container. Container under direct piping from hand sink - Ware washing Open food not stored in food grade covered containers - Kitchen/prep/storage/serving area Food equipment/utensils stored under hand sink - Serving line Per PIC the food the food prep sink as he indicated as being used is being used for other purposes. Waste hose from coffee units draining into prep sick apron stored in prep sink green scrub pad and dirty equipment stored in food prep sink - Kitchen
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
Wooden spoon stored in standing water - Food prep Plastic utensil to scoop rice stored in standing water - Serving/prep line
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
Using crates for shelving - Discontinue and provide adequate shelving with a 6" clearance above floor. Interior of walk in unit leaking - Repair
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.
17-4-204.112/.115
Equipment Thermometers
Thermometers missing from refrigerated units throughout Kitchen/prep/serving/storage/ware washing areas
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.
17-4-302.14
Test Kit Provided
No quats test kit for sanitizing at 3 bay sink
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.
21-3-304.14
Wiping Cloths Clean Sanitize
In use wiping cloths not stored in a sanitizing soluntion between uses - cloths stored on equipment shelving between uses.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Built up soils on exterior of dish washing machine Built up soils on interior and exterior of refrigeration and freezer units - Kitchen/prep/serving and storage areas
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
24-4-903.11
Clean Equipment & Utensils Storage
Pots pans etc not inverted - Kitchen/prep/storage/ware washing area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Built up soils food and organic material on floor under and behind all equipment - evidence of rodent droppings - Kitchen/prep/serving/ware washing/storage areas Tape on ceiling in ware washing area
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Gap exist on bottom of doors to the exterior - Pest proof Front door open - Keep closed or provide proper outer openings to prevent pest/rodents etc. from entering establishment Heavy built up soils on walls curtains all attached fixtures throughout out Kitchen/prep/serving/storage/ware washing area Block of wood between hood filters above fry station
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Establishment clutted with unnecessary and unused items/equipment Personal items stored with food storage and food contact equipment Unused refrigeration units and equipment shall be removed to declutter
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.
44-4-802/03.11
Soiled Linen Storage
Dirty cloths stored on equipment throughout establishment Dirty linen stored in ware washing area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.009(E)
Anti-Choking
No employee on the premises trained in anti choking - While food is being stored there shall be an employee on the premises trained in anti choking
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.009(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.