Did SUN PIZZA pass their Boston health inspection?

SUN PIZZA FAILED their Boston health inspection on September 24, 2020 with 13 violations including 2 critical violations.

Where is SUN PIZZA located?

SUN PIZZA is located at 46 WASHINGTON ST, Boston, MA.

SUN PIZZA - Failed Health Inspection

Q: What critical health violations were found at SUN PIZZA?

Critical violation: (A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P). RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Raw hambergers on cooking line at 45F. Unit at 49F. Must be keep below 41F. Have serviced and move product out until repaired.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠️ CRITICAL 590.003/3-501.16-P1

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Meatballs on cooking line at 122F. PIC removed and reheated them to 165F and then put into hot holding unit. The unit was missing a one container so the heat could have been escaping that way.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

PIC will need to monitor staff for proper hand washing holding temperatures and general cleaning and repairs of location.

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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

PIC will need to provide a vomit clean up kit. Also know as a blood pathogen clean up kit. A hand out will attached to your health inspection email.

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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠ MAJOR 590.004/4-301.11-PF

Cooling Heating and Holding Capacities-Equipment (Pf)

Small one door refrigerator on cooking line at 49F. Repair to keep food at or below 41F.

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand sink next to warewashing blocked with mop bucket and mops. Discontinue. Must be accessible at all times.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

⚠ MAJOR 590.006/6-301.12-PF

Hand Drying Provision (Pf)

PIC will need to be sure all hand sink have paper towels. At this time restroom and cooking line did not.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

Product storted on the floor under shelves in walk in. Discontinue. Must be 6 inches off the floor.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.004/4-202.16-C

Nonfood-Contact Surfaces (C)

Clean all in place cooking and prep equipment. Soiled. Clean all shelves in back prep cooking line and walk in. Soiled. Clean all bulk food containers. Soiled Clean interior and exterior of all refrigerators and defrost freezers of ice build up. Replace gasket on small one door refrigerator on cooking line.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.004/4-202.18-C

Ventilation Hood Systems Filters (C)

Hood filters visibly soiled. Clean to remove

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.004/4-502.13-C

Single-Service and Single-Use Articles-Use Limitations (C)

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.006/6-101.11-C

Surface Characteristics-Indoor Areas (C)

Replace door sweep on back door. Paint peeling paint next to three bay sink and any other areas its peeling. Restroom door needs to be self closing. Correct Replace cover for light above pizza dough mixer.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

• MINOR 590.006/6-201.11-C

Floors Walls and Ceilings-Cleanability (C)

Clean walls on cooking line warewashing area and prep areas. Visibly soiled. Clean floor under and behind all equipment in back room cooking line walk in and prep areas. Visibly soiled

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6

📖 Boston ISD 📚 FDA Food Code 🎓 CDC Info

SUN PIZZA

Violations Cited

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Why This Matters

Code Requirements

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Why This Matters

Code Requirements

(A)-(P) Person-In-Charge-Duties (Pf)

Why This Matters

Code Requirements

Clean-up of Vomiting and Diarrheal Events (Pf)

Why This Matters

Code Requirements

Cooling Heating and Holding Capacities-Equipment (Pf)

Why This Matters

Code Requirements

Using a Handwashing Sink-Operation and Maintenance (Pf)

Why This Matters

Code Requirements

Hand Drying Provision (Pf)

Why This Matters

Code Requirements

Food Storage-Preventing Contamination from the Premises (C)

Why This Matters

Code Requirements

Nonfood-Contact Surfaces (C)

Why This Matters

Code Requirements

Ventilation Hood Systems Filters (C)

Why This Matters

Code Requirements

Single-Service and Single-Use Articles-Use Limitations (C)

Why This Matters

Code Requirements

Surface Characteristics-Indoor Areas (C)

Why This Matters

Code Requirements

Floors Walls and Ceilings-Cleanability (C)

Why This Matters

Code Requirements

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