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Red Line Pizza and Grill

FAIL

Wednesday, August 4, 2021 at 6:35 PM

Address
582 DORCHESTER AV
South Boston, MA 02127
Category
FT
Violations
14 total
⚠️ 2 critical
⚠ 5 major
Facility History
75 inspections
39 failures

Violations Cited

⚠️ CRITICAL 590.003(C)/3-301.11-P

Preventing Contamination from Hands (P)

Staff observed handling lettuce for salads with bare hands. Advised staff to wash hands and put on gloves and not to handle ready to eat foods bare handed. Lettuce discarded.

Why This Matters

Inadequate handwashing is a leading cause of foodborne illness transmission

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003(C) | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-302.11-P

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Raw chicken in grill reach-in cooler stored above raw beef. Raw chicken in walk-in cooler stored above grated mozzarella. Corrected on site. Do not store raw chicken above raw beef or other foods that do not require a final cooking temperature of 165F.

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Person in charge is not monitoring hand washing or hand sinks. Train staff on when where and how to wash hands. PIC is not monitoring proper storage of food. Train staff on how to properly store raw foods. PIC needs to provide sanitizer and properly train staff how to wash rinse and sanitize equipment and utensils. PIC needs to schedule hood cleaning immediately.

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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.002/2-301.15-PF

Where to Wash (Pf)

Observed staff rinsing hands at 3 bay sink without using soap. Retrain staff to wash hands thoroughly at hand sinks with soap. Directed staff to use hand 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 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.004/4-303.11-PF

Cleaning Agents and Sanitizers Availability (Pf)

No sanitizer on site for warewashing. Discontinue washing food contact equipment and utensils until sanitizer is made available.

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 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand sink in warewashing area obstructed by equipment and debris. Hand sinks must be accesible and without obstruction. Corrected on site.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-301.12-PF

Hand Drying Provision (Pf)

No towels at hand sink next to warewashing or in bathroom. Provide towels or air dryer at hand sinks so that staff can dry their hands after washing.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.003/3-302.12-C

Food Storage Containers Identified with Common Name of Food (C)

Bulk containers of flours in basement without labels.

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 storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

Multiple containers of prepped food on floor of walk-in. Store food off the floor to avoid contamination.

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 storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-204.112-C

Temperature Measuring Devices-Functionality (C)

No thermometers observed in reach in refrigerators. provide thermometers and monitor cooler temperatures.

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 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Interior of fryer heavily soiled with grease build-up. Floor under fryer with grease build-up. Reach-in cooler at fry station heavily soild doors bottom and shelves. Mouse droppings in basement under shelving. Clean all areas and maintain.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-205.15-C

System Maintained in Good Repair (C)

Hand sink at cook line leaks from drain. Repair as necessary so employees can wash their hands.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-501.14-C

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Hood sticker expired two months ago June 2021 for all three hoods. Filters heavily soiled and missing. Clean and replace filters as necessary.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L1

8-304.11 (A) Post current permit in a location in 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

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Tags

🍽️ Italian 📍 South Boston 🚇 Andrew Square (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Gloves ⚠️ Floor Maintenance ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Plumbing Issues ⚠️ Waste Disposal ⚠️ Restroom Violations
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Data sourced directly from Boston Inspectional Services Department