SOUTH BOSTON YACHT CLUB
FAILThursday, November 18, 2021 at 7:29 PM
Violations Cited
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
High temperature dismachine is not reaching minimum rinse temperature of 160F at the plate. Not temperature above 125F on irreversible thermometer. Discontinue all food service until machine is repaired or replaced as necessary to ensure that food contact equipment and utensils can be properly cleaned and sanitized. There is no 3 compartment sink for warewashing.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Old mouse droppings under sink and refrigeration units on shelf under oven and along ledge behind coffee machine. Clean and monitor for activity. Food grease and debris under cook line. Clean and maintain. Backsplash behind cook line soiled. Clean 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.