Wings Over Boston
FAILThursday, December 9, 2021 at 6:11 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Chemical sanitizer not registering at ;ow temperature dishmachine. Wash and sanitize equipment and utensils in 3 compartment sink unitl dish machine is calibrated and reading sanitizer per manufacturer requirements.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
PIC stated wings are steamed to 125F. Process not observed at time of inspection. Submit plan for noncontinuous cooking process to ISD for approval. Discontinue steaming chicken tp 125 and cook all wings to 165F.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Water cooler soiled with splashes. Clean and maintain. Drain catch of dish machine soiled. Clean.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloth used to wipe counter and gloved hands is not stored in sanitizer. Store wiping cloths in sanitizer.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Basin of hand sink at cook line soiled. Table under grill with food debris. Service line reach-in cooler doors soiled with spills soiled handles. Floor and drain board under dish machine soiled. Walk-in cooler handle soiled. Backsplash behind fryers with grease build-up. Clean all areas to prevent contamination or attracting pests.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hand sink at cook line has a slow drain. Repair as necessary.
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.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Dead roach or water bug in dry storage. Monitor floors and under shelves for dead insects and dispose.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.