Boston Market #175 Improves its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. **Warning**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the front line over the steam table. **Repeat Violation**

Basic - Cove molding at floor/wall juncture broken/missing. In the kitchen.

Basic - Floor area(s) covered with standing water. At the front counter.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Nonfood-contact equipment in poor repair. The large hot box door handle in the back prep area and the small hot box for the whole chickens at the front cook line won't close.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed bread d chicken breast 131°F into the warmer. Discarded due to being over 2 hour holding time frame. **Corrected On-Site**

High Priority - Employee washed hands with cold water. On of the managers. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (46°F); cut lettuce (48°F) at the salad station on the cook line.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed chicken soup 47°F-49°F that was prepared with cold water and ambient cooled in the walk-in cooler at 10am not cooled to 41°F within 4 hours. Operator discarded.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed ribs 124°F on the steam table. Operator reheated. **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken bread stored over raw ground beef (meatloaf). **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken soup covered while cooling.

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.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Marked exit/path to marked exit blocked. For reporting purposes only.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

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

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Hole in wall.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Hole in wall.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Hole in wall.

Basic - Food stored on floor, box of food in walk in freezer.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, after handling money.

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, in dining room.

Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf by walk in freezer.

Basic - Open dumpster lid.

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

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

Observed employee with no hair restraint.

Observed single-service articles stored without protection from contamination, take out containers on shelf by walk in freezer .

Outer openings of establishment cannot be properly sealed when not in operation, reardoor.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken in bain marie, held at 110 degrees F,operator discarded. Corrected On Site.

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 - Observed buildup of slime in the nozzle of the self dispensing nozzle of ice-machine, in dining room.

Critical - Observed buildup of slime on minute maid dispensing nozzles, in dining room.

Observed single-service articles stored without protection from contamination, take out containers on shelf by walk in freezer .

Critical - Outer openings of establishment cannot be properly sealed when not in operation, reardoor.

Observed attached equipment soiled with accumulated dust, ac vents.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro, angelica, juan. This violation must be corrected by : 12-9-2012.

In-use utensil not stored with handle above the top of potentially hazardous food and the container, cheese and bacon, on counter, in kitchen .

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable, black build-up.

Critical - Observed buildup of slime in the interior of ice machine, self service dispenser nozzle.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated dust, ac vents.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust, ac vents.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-20-2011.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, Corrected On Site, by disposing of product.

Critical - Observed food stored in a prohibited area, chicken and dough. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container,in streusel product. Corrected On Site.

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 - Observed buildup of slime in the interior of ice machine, in self service area.

Observed open dumpster lid.

Observed food debris accumulated on kitchen floor.

Observed food debris accumulated on kitchen floor, in walk in freezer.

Observed attached equipment soiled with accumulated dust, ac vents.

Critical - Observed obstructed exits, stairs, hallways or egress, bu garbage and boxes. For reporting purposes only.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-20-2011.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site by disposing

Observed employee with no hair restraint.Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Microwave oven handles.

Observed open dumpster lid. Recyclable

Observed food debris accumulated on storeroom floor.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

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

Critical - Observed hand wash sink used for purpose other than washing hands. Soiled pan storage.

Critical - Observed unlabeled spray bottle.

Ceiling tile missing near freezer .

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in soiled container

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. soiled and clean stored together.

Observed employee with no hair restraint.Corrected On Site.

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Observed soiled reach-in cooler gaskets. freezer .

Ceiling tile missing. Storeroom

Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.

Critical - Observed buildup of a black moldlike substance around soda dispensing nozzles.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Sanitizer not used in accordance with the manufacturer's recommendations. no sanitizer being used Corrected On Site.

Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only.

Critical - Food-contact surfaces not cleaned after being contaminationed. potatoe cutter. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees near walkin cooler.

Critical - Observed interior of microwaves soiled.

Critical - Observed soil buildup inside ice dispenser of soda machine.

Critical - Observed uncovered food in holding unit/dry storage area. cooked potatoes in walkin .

Plumbing system in disrepair. driain for sanitizer compartment of 3 compartmentsink .