🚨 Recent Restaurant Closures 🚨

THE TAP

FAIL

Thursday, October 14, 2010 at 4:12 PM

Address
17 UNION ST
Beacon Hill, MA 02108
Category
FS
Violations
4 total
⚠️ 2 critical
Facility History
39 inspections
21 failures

Violations Cited

⚠️ CRITICAL 31-5-204/05.11

Location Accessible

Do not block access to hand sink in warewashing area in kitchen.

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

Mass. Code: 105 CMR 590.005(D) | FDA Code: Section 5-204.11, 5-205.11
⚠️ CRITICAL 41-7-102.11

Labeled Common Name

Properly label all chemical spraybottles in kitchen area.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.

FDA Code: Section 41.7.102
• MINOR 13-2-304/402.11

Clean Cloths Hair Restraint

Provide proper hair restraints for all food prep personnel.

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.

FDA Code: Section 13.2.304
• MINOR 16-4-501.11/.15

Dishwashng Facilities

Properly repair final rinse temperature gauge on high temp dishwasher in kitchen. (Need to be 180F.)

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.

FDA Code: Section 16.4.501
View Facility Profile →
Data sourced directly from Boston Inspectional Services Department