SABATINO'S ITALIAN KITCHEN
PASS W/ CONDITIONSTuesday, November 8, 2011 at 5:24 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
the site cleanliness permit has expired- RE- NEW PERMIT--call 617-635-5300 ask for site cleanliness permit dept-
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.
21-3-304.14
Wiping Cloths Clean Sanitize
between use- store the wiping clothes in a sanitizing solution --set up 2 buckets of sanitizer- 1 bucket for clothes used on RAW food contact surfaces EXAMPLE-clothes used when cutting RAW chicken- & 1 bucket for clothes used on ready to eat food contact surfaces -EXAMPLE clothes used when cutting salad ingredients-MARK buckets RAW & RTE ( ready to eat ) OR RED bucket for RAW & WHITE or GREEN buckets for rte 9 ready to eat ) -change solution at least every 4 hours once used--
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
CLEAN the small white trash container of built-up soil- ( located at grill )
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