Seven 86 Market
FAILTuesday, August 18, 2020 at 2:34 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Employees unable to properly wash hands at hand wash sink- Ensure sink is clear and accessible
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
No warewashing available for scoops used for slush- Discontinue use until warewashing facilities are available
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.014(B)/SummaryS-P
uspension of Permit with Notice (P)
Condition of issuance for nonpayment of 2020 Health Permit. Contact Health Department for information 617-635-5326. Provide payment to the Health Department located at 1010 Mass Ave Boston -fourth floor
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Owner must provide proper warewashing facilties and provide training to employees for proper use
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.12-PF
Manual Warewashing Sink Compartment Requirements (Pf)
Store is serving slush and does not have equipment to wash rinse and sanitize scoops- Provide 3 bay sink for proper warewashing
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 food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwashing sink blocked- Per PIC rinsing slush scoops in handsink- Discontinue
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Multiple areas of floor throughout service area with damaged tiles- Replace Floors in lower level with soils and debris- Clean
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 food safety procedures. Train all staff. Document corrective actions taken.