Boston Market #141 Degrades its Sanitary Rating

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead roaches found underneath cabinet in dinning area. Operator was advised to change and cleaned the trap properly .operator cleaned area properly **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing. By ice machine area

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed keys by dry storage area

Basic - Employee with no hair restraint while engaging in food preparation. Manager engaging into food prep and serving no wearing hair restrain

Basic - Equipment and utensils not properly air-dried - wet nesting. By 3 compartment sink wet nesting observed

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop inside dirty bucket by ice machine

Basic - In-use tongs stored on equipment door handle between uses. Tongs by the cookline on over door

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Thongs were used to closed lid on steam table,then proceed to get chicken and placed it on clients plate,without properly sanitizing the utensil.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in prep area utensils stored in standing water

Basic - Missing drain plug at dumpster.

Basic - Observed standing water on top of ice machine and bottom of flip top cooler by cookline area where chicken roasters are located

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket observed next to flip top cooler

Basic - Working containers of food removed from original container not identified by common name. By prep area two plastic buckets with white powder not properly labeled

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed one employee put in gloves without washing hands properly.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. By the steam table on the front during rushed hour, manager touched dirty equipment, then served food on single serve container to client .

High Priority - Toxic substance/chemical stored by or with food near front line by flip top cooler sanitizer bucket.

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. Reviewed with operator

Basic - Missing drain plug at dumpster.

Basic - Objectionable odor at Dumpster

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Floor tiles missing. By 3 Compartment sink

Basic - Floor area(s) covered with standing water. 3 Compartment sink

Basic - Floor tiles missing. By 3 Compartment sink

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Carver

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

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Outer openings of establishment cannot be properly sealed when not in operation.

Basic - Single-service articles not stored inverted or protected from contamination. Cup lids,

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen

Basic - Urinal not flushing/functioning properly. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Ice **Corrected On-Site**

No Violations Were Observed

Basic - Hole in wall.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Food stored in holding unit not covered.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Covered waste receptacle not provided in women''s bathroom.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed attached equipment soiled with accumulated dust.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.

No Violations Were Observed

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Dark meat chicken in hot hold on front line.

Critical - Observed interior of microwave soiled. Bottom left.

Critical - Observed soil buildup inside ice bin at soda machine .

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training is expired.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.

Observed residue build-up on nonfood-contact surface. walk in cooler shelves

Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. food particles in sink in front area Corrected On Site. and cloth in sink in kitchen area Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit dressing and cheese 50 degrees.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw chickens 46 degrees WIC. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC.

Critical - Observed food stored on floor WIC potatoes. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair steamer.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing utensils. Corrected On Site.

Critical - Observed live flies in kitchen.

No copy of latest inspection report.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-ric flip top had ambient air temperature of 47 degrees f. Repeat Violation.

Observed hood filters soiled with accumulated grease.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken salad in ric flip- Corrected On Site-rotated to wic within 4hrs.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mayo ric flip top. Repeat Violation.Corrected On Site-voluntarily discarded.

Critical - Observed toxic item improperly stored-spray bottle of spic and span on counter.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- Corrected On Site.-wif being serviced during inpection-phf items still frozen.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-ric flip top- Corrected On Site-technicians on site repairing coolers-alternative cooling used in the meantime.

Lights missing the proper shield, sleeve coatings or covers-above frontline.

Observed hood filters soiled with accumulated grease.

Observed ceiling in disrepair causing leak in dining room.

Observed employee with no hair restraint.

Observed floor area(s) covered with standing water-dining room floor.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-frontline .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-mayo-ric flip top- Corrected On Site-mayo voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. swiss cheese/ ric flip top. Corrected On Site-voluntarily discarded.

Critical - Observed soiled reach-in cooler gaskets-ric flip top frontline

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-chicken noodle soup on heated display case.