W Boston Banquets Main Kitchen
FAILTuesday, October 4, 2022 at 6:58 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
At the start of the inspection the handwash sink with noted as dry During the inspection an employee from the kitchen left and returned to the kitchen multiple times and changed tasks with washing hands prior to putting on gloves- Review handwashing procedures
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dish machine with a rinse temperature of 131F after running numerous times Discontinue use and properly repair 3 bay sink with quats sanitizer at 300ppm from an automated dispenser and an additional warewashing machine in the main kitchen available for use until proper repairs are made
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interiors of refrigeration with soils
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.