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Vaanga

FAIL

Tuesday, June 3, 2025 at 5:36 PM

Address
102 WATER ST
North End, MA 02109
Category
FT
Violations
27 total
⚠️ 4 critical
⚠ 11 major
Facility History
27 inspections
14 failures

Violations Cited

⚠️ CRITICAL 590.003(A)/3-201.11-P

Compliance with Food Law (P)

provide invoice for frozen yogurt packaging

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

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

Mass. Code: 105 CMR 590.003(A) | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-302.11-P

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

walk in/properly store all raw foods(chicken) below vegetables and ready to eat foods

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P1

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

rice in rice warmer 58 degrees/ prodcuct must be 135 degrees or above/ PIC discarded product

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
⚠️ CRITICAL 590.005/5-202.13-P

Backflow Prevention Air Gap (P)

food prep sink/provide proper air gap to sink drain/provide work from licensed plumber

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.002(D)/2-103.11-PF

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

PIC must be knowledgeable in cooking temperatures cold and hot holding cooling temperatures warewashing cleaning and sanitiation post proper allergen warning on all menus

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
⚠ MAJOR 590.002/2-103.11-PF

(O) Person in Charge-Duties (Pf)

PIC unable to explain employee illness/review employee illness and train staff

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 food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

Provide proper vomit clean up kit

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
⚠ MAJOR 590.003/3-401.14-PF

Non-Continuous Cooking of Raw Animal Foods (Pf)

chicken par cooked to unknown temperature/ PIC must provide written procedures for non continous cooking to ISD Health for review and approval/ PIC reheated all chicke to 165 degrees. Discontinue the process until wrtiien procedures are submitted and approved.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

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

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.15-PF

(A )Cooling Methods (Pf)

Kitchen/tuparaka 84 degrees/ cooling covered on the prep table/provide proper cooling methods to meet proper time and temperature requirements repair/ replace all non working reach in units to provide adequate storage of all foods at 41 degrees or below repair steamtable or provide commercial hot holding units to properly maintain all hot foods at 135 dgerees or above

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

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

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

walk in and reach in units/properly date mark all ready to eat foods cheese that is not further cooked and heald for more than 24 hours

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

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

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.003/3-602.11-PF

Food Labels (Pf)

dislplay case/provide proper labeling to all prepackaged drinks and desserts

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

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

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.12-PF

Food Temperature Measuring Devices (Pf)

provide properly working metal stem cooks thermometer

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-302.14-PF

Sanitizing Solutions Testing Devices (Pf)

3 bay sink/provide proper drain plugs to all 3 bays/provide institutional sanitizer and proper test kit

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

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

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-601.11-PF

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

kitchen/clean and sanitize soiled can opener and blade to remove soils front line and kitchen/clean and sanitize knives between use clean and resurface or replace all worn white cutting boards

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
⚠ MAJOR 590.006/6-301.12-PF

Hand Drying Provision (Pf)

restroom handsink/provide paper towels

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
• MINOR 590.002(C)/2-102.12-C

(A) Certified Food Protection Manager (C)

provide up to date certified food managers certificate/expired in 2024 provide up to date allergen certificate for certified food manager/ expired 2/2025

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(C) | FDA Code: Section 2
• MINOR 590.002/2-402.11-C

Effectiveness-Hair Restraints (C)

kitchen/provide proper hair restraints for all staff

Why This Matters

CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.

Code Requirements

All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-302.11-C

Packaged and Unpackaged Food-Separation Packaging and Segregation (C)

walk in reach in units/foods stored uncovered in units/properly cover all foods remove all foods from open #10 containers/properly store in covered food service grade container walik in unit and storage areas food prep sink/foods stored on floor/properly store all foods 6inchesoff the floor store all pots under food prep sink /6inches off floor and store all paper products 6 inches off floor kitchen/discontinue storing food containers for service on sanitize bay of 3 bay sink/removed by PIC

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

kitchen/walkin/ provide proper scoop with handle for all bulk food bins/remove bowls

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

provide proper storage of all wiping cloths in a sanitizing solution

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 safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

walk in/provide proper storage of all food products 6 inches off floor/ Kitchen/properly store all paper prodcuts and pots and pans 6 inches off 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
• MINOR 590.004/4-101.16-C

Sponges Use Limitation (C)

remove all sponges

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
• MINOR 590.004/4-202.16-C

Nonfood-Contact Surfaces (C)

front line/clean interior/ exterior of all reach in units/door gaskets/cabinets/storage shelving to remove soils and debris remove all cardboard boxes for storage kitchen/clean interior/ exterior of all cooking equipment/reach in units/microwaves/strorage shelving to remove heavy soils and debris/rust from lower shelving hot line hoods/clean interior/exterior of exhaust hoods to remove heavy grease build up kitchen and storage room/restroom/clean floors walls and ceiling to remove heavy soils and staining from ceiling tiles/under around and behind all equipment replace missing ceiling tile in restroom kitchen storage room/ restroom/clean floor area and floor drains to remove heavey soils and food debris

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
• MINOR 590.004/4-204.112-C

Temperature Measuring Devices-Functionality (C)

front service case/ provide internal thermometer to unit to measure 41 degrees or below

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-501.113-C

Covering Receptacles (C)

restroom/provide covered waste receptacle

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.005/5-501.115-C

Maintaining Refuse Areas and Enclosures (C)

outside trash and grease cntainer/replace missing covers to trash container/provide channel locks to grease container repair holes in wall to restaurant behind dumpster

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-201.17-C

Walls and Ceilings Attachments (C)

rear door /provide proper door sweep to remove all daylight repair exhaust vent in restroom

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

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

📍 Financial District 🚇 State Street (Orange Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Hair Restraints ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Food Protection ⚠️ Test Kits ⚠️ Plumbing Issues ⚠️ Waste Disposal ⚠️ Restroom Violations
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department