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Pressed Cafe

PASS

Tuesday, January 7, 2025 at 6:48 PM

Address
800 BOYLSTON ST
Boston, MA 02199
Category
FS
Violations
10 total
⚠️ 2 critical
⚠ 5 major
Facility History
22 inspections
12 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

Employees not washing hand upon return to work station doning on clean gloves

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-304.15-P
✓ Corrected

(A) Gloves Use Limitation (P)

Multiple food handlers prepping foods continously wear single use gloves - Handling many types of food items including raw animal products soiled equipment PIC started taking corrective action during inspection Glove education materials during

Why This Matters

FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.

Code Requirements

Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002/2-501.11-PF
✓ Corrected

Clean-up of Vomiting and Diarrheal Events (Pf)

No kit and written procedures Kit contents discussed with PIC Written instructions provided and reviewed during inspection

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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003/3-603.11-PF
✓ Corrected

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Consumer advisory missing disclosure on menus and menu board Consumer Advisory Wording and Signage If raw undercooked or food cooked-to-order is served insert the following in menus (including take-out menu) and on menu boards: 1. Asterisk (*) food items such as hamburgers steak or eggs cooked to order raw fish shellfish and raw egg Caesar salad. 2. At the bottom of the menu state either of the following statements (exact wording) no smaller than 11 font (the same size as this type): “These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness.” OR “These items are cooked to order and may be served raw or undercooked.Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.”

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.13-PF
✓ Corrected

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

No irreversible measuring device

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.14-PF
✓ Corrected

Sanitizing Solutions Testing Devices (Pf)

No quats test kit (3 bay sink)

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-501.112-PF
✓ Corrected

Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)

Irreversible measure device 150 F on high temp dish machine Dish machine company called during inspection 3 bay sink with quats is being used until high temp dish machine is in compliance

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.003/3-304.14-C
✓ Corrected

Wiping Cloths Use Limitation (C)

Wiping cloths not stored in a sanitizing solution - Ware washing Food prep Food serving Bar Barista areas

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-502.11-C
✓ Corrected

(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

High temp dish machine wash temp 120 F

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR L1
✓ Corrected

Allergen poster not posted - I provided the new poster during inspection Allergen notice not worded and posted on all menus per code Allergen Awareness Wording and Signage ? Post statement in menus on the menu board or at the counter where food is ordered (use the exact wording): “Before placing your order please inform your server if a person in your party has a food allergy.” ? Post in lettering that is no smaller than the smallest font on the menu board or in the menu. The customer needs to be able to read it.

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Data sourced directly from Boston Inspectional Services Department