THE SPORTS CLUB/LA-BOSTON
PASS W/ CONDITIONSTuesday, October 14, 2008 at 4:03 PM
Violations Cited
01-3-202.11-.17
Recieving/Sound Condition/Proper Temperatures
Tuna can(s) were observed within the store room with dent(s) along the bottom seam. Dented food storage cans should not be placed into service and should be returned to the vendor. Staff should be retrained to recognize and refuse damaged product upon delivery.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
03-3-501.16(A)
Cold Holding
Food temperatures within the main walk in refrigerator ranged in temperature from 40 to 46 degrees F. Food products must be maintained below 41 degrees F within the walk in refrigerator.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
31-5-204/05.11
Location Accessible
A cooling rack was present in front of the hand sink beside the vegetable preparation sinks. Store the cooling rack in another location to provide ready access to the hand sink.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-8-103.12
Conformance w/ Approved Procedures
According to the staff withinthe main office the restaurant is no longer owned by the sports club. Commonwealth of MA and Federal regulations require the submittal of written notification to the local authority/Board when there is a change of ownership. A representative of the new owner must submit a change of ownership form to the department. This should be completed by 10/28/08.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
On the main cooking line within the kitchen raw burgers were stored in sliding shelving above vegetables and other items with lower final cooking temperatures. Review proper food storage with staff to eliminate the potential for cross contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
09-3-301.11(C)
Handling of Food & Ice
At the bar staff were observed scooping and serving ice with the top cup of a drink shaker. Servers fingers and hands were observed contacting the beverage ice. Provide proper ice scoops to avoid hand contact with beverage ice.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Discard all plastic food storage containers that are cracked and chipped to avoid physical contamination of food.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Repair the walk in refrigerator to eliminate dead spots and/or areas of elevated temperature within the unit. The interior of the reach in/flip top refrigerator used for salad item storage and located in front of the panini press has iced up. Defrost the interior of the unit.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
The dish machine within the kitchen area has a leaking valve resulting in water accumulation beneath the unit. Repair the leaking valve. During 10/14 inspection observed IFES service request for new dish machine part. The dish machine within the main service area appears to have a faulty wash temperature thermometer. Repair the thermometer so that it registers a proper wash temperature.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Inspect and clean the refrigeration gaskets where necessary. Food has accumulated within several of the unit's gaskets within the kitchen. Mold was observed on others.
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