Renaissance Boston Waterfront Hotel (Main Kitchen)
PASSTuesday, May 28, 2013 at 2:51 PM
Violations Cited
M-8-103.12
Conformance w/ Approved Procedures
1) Evidence of in house product of non commercial sausage in refrigerator at 60f discontinue process. Voluntarily discarded sausage at time of inspection by chef and sous chef. 2) Charcuterie listed on menu suspend any charcuterie until HACCP plan has been submitted and approved.
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.
M-3-502.11-.12
Reduced Oxygen Packaging
Pulled pork in cryovac packaging done on site without approved HACCP plan apply documentation for city of Boston Health Division approval. Chef put aside cryovac packages of product until HACCP plan has been approved.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.