Spirit of Boston
PASSThursday, September 10, 2015 at 2:53 PM
Violations Cited
21-3-304.14
Wiping Cloths Clean Sanitize
keep all in use wiping cloths in a bucket of sanitizer when not in use.
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 exterior of the hand sink located in the kitchen. Clean out ovens on hot line. Clean interior of 2 door true refrigerater at the pantry area kitchen and clean out all refrigerators and freezer with buildup on the inside of the unit.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
replace missing ceiling tile on ceiling at the wait station on deck 2 In the main kitchen put out of place ceiling tiles back into place. Repair wall surface at base of wall below the 3 compartment sinlk.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition