BOSTON MARKET #258

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken breast and cooked turkey both thawing in same standing water in three compartment. Explained and employee moved raw chicken breast to another compartment. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese 51 spinach dip 46 thawing at room temperature in prep sink by walkin cooler. Raw chicken breast( still frozen solid) and cooked turkey ( 50 f) both in same water thawing in standing water in three compartment sink. Employee turned on the faucet for raw chicken breast and moved spinach dip,macaroni and cheese and cooked turkey to walkin cooler to cool quickly. ( as per manager less than 1 hour Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.emailed

Intermediate - Handwash sink not accessible for employee use at all times. Black plastic trash bag stored in hand sink by the walkin cooler and small green bucket stored in hand sink by three compartment sink. Explained and manager removed both. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat. Using quat for three compartment sink and washcloth bucket.

Intermediate - No soap provided at handwash sink. At hand sink by the walk in cooler and at hand sink by three compartment sink. Explained and manager filled soap in hand sink by walkin cooler. No soap container at hand sink by three compartment sink.

Basic - Accumulation of black and pink mold-like substance in the interior of the ice machine on white plastic deflector.

Basic - Cove molding at floor/wall juncture broken/missing. In walkin cooler and by three compartment sink entrance area. Several broken floor tiles in the back area. Repeat Violation

Basic - Food stored on floor. Oven roasted turkey breast box stored on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance build up on walkin cooler shelves Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Three compartment sink draining slow. ( when draining one compartment water backing in another compartment.

Basic - Time/temperature control for safety food thawed in an improper manner. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese 51 spinach dip 46 thawing at room temperature in prep sink by walkin cooler. Raw chicken breast( still frozen solid) and cooked turkey ( 50 f) both in same water thawing in standing water in three compartment sink. Explained and employee separated both turned on the faucet to thaw chicken breast . Corrective action taken for raw chicken breast. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled chicken 46-48 (4 closed bags cooling overnight) chicken pot pie 45 prepared yesterday, cooked ribs 46, sliced tomatoes 45( sliced tomatoes ambient cooling . Not cooled to 41 within 4 hours )as per GM all prepared yesterday NOT pulled or any kind of preparation done today Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled chicken 46-48 (4 closed bags cooling overnight) chicken pot pie 45 prepared yesterday, cooked ribs 46, sliced tomatoes 45( sliced tomatoes ambient cooling . Not cooled to 41 within 4 hours )as per GM all prepared yesterday NOT pulled or any kind of preparation done today

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 57, creamed spinach 49,cooked rice 52, cooked broccoli 52, on utility cart. As per employee less than 1 hour. Explained and employee moved the cart to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 1 side at mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Manager put paper towel roll. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2x Repeat Violation Admin Complaint

Basic - Cove molding at floor/wall juncture broken/missing. In walk in cooler and three compartment sink area. Several floor tiles broken as well.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat loaf in sealed bag thawing in standing water in three compartment sink. Temperature 43 f. Explained and employee removed from water and moved to walk in cooler. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- operator touched pants - then proceeded to use single service containers- no handwash- educated operator- operator washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- chicken 45-47F- (cooling overnight)- operator states products prepared yesterday evening- products covered with plastic sheet- at warmest spot in cooler- products did not cool to 41F within 4 hrs- see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed corn bread at front counter with no time mark- operator provided time mark for remaining 3 hrs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- chicken 45-47F- (cooling overnight)- operator states products prepared yesterday evening- products covered with plastic sheet- at warmest spot in cooler- products did not cool to 41F within 4 hrs- see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Chicken soup 100F- 105 hot holding, potato wedges 109F-111F hot holding- stored in steam table for 30 minutes- operator reheated products to 165F.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator poster.Repeat Violation * Taken** Corrective Action Taken Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. No manager certification for Jamal Wells.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the restaurant. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish rack- open container of water over clean dishes- operator removed drink. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler not closing and sealing properly. Repeat Violation** Repeat Violation

Basic - Floor area(s) covered with standing water. At walk in cooler. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At womens bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system at front cookline soiled.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with butter pads at (51F cold holding). Per operator product stored for approximately 20 minutes. Operator rotated product Corrective Action Taken - From follow-up inspection 2021-12-15: Same. Observed inside reach in cooler on front counter area Butter pads (53°F cold holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes cutter on prep area. - From follow-up inspection 2021-12-15: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk-in cooler - From follow-up inspection 2021-12-15: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Next to walk-in cooler. - From follow-up inspection 2021-12-15: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On January 2021 - From follow-up inspection 2021-12-15: Same Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.above hot box on prep area by security camera - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the restaurant Repeat Violation - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Inside walk-in cooler Repeat Violation - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Inside walk-in cooler Repeat Violation - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the restaurant Repeat Violation - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On prep area Repeat Violation - From follow-up inspection 2021-12-15: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. By convention oven on front counter area - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On kitchen area - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.inside walk-in cooler - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair Inside walk-in cooler throughout the perimeter walls. - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2021-12-08: Same. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the restaurant - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter area - From follow-up inspection 2021-12-08: Same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.on prep area - From follow-up inspection 2021-12-08: Same Time Extended