SMITH & WOLLENSKY OF BOSTON
PASS W/ CONDITIONSWednesday, October 14, 2009 at 5:34 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
Store wiping cloths in sanitizer when not in use. A cloth was observed within the salad station of the main cooking line and several others were observed within the preparation kitchen.
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
Within the salad preparation area of the main cooking line/kitchen mold growth was observed along the exterior of the refrigerator alongside the gaskets. The mold should be removed with a sanitizing solution.
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