Boston Market #213 Improves its Sanitary Rating

Intermediate - - From inspection on 2016-09-07: 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. 5/16 - From follow-up inspection on 2016-11-10: New manager on site, unable to locate certificates, **Time Extended** - From follow-up inspection on 2016-11-18: Still not available **Admin Complaint**

High Priority - - From inspection on 2016-09-07: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection on 2016-11-10: Still the same. **Time Extended**

Intermediate - - From inspection on 2016-09-07: 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. 5/16 - From follow-up inspection on 2016-11-10: New manager on site, unable to locate certificates, **Time Extended**

Basic - Cutting board has cut marks and is no longer cleanable. Salad unit, front line

Basic - Equipment in poor repair. Cracked plastic containers, discarded, **Corrected On-Site**

Basic - Food storage take out containers stored on floor. Outside shed, operator placed boxes above floors. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 47 f, tomatoes 45 f, RIC, cooks line, operator replaced product and placed containers in WIC, to cool down. **Corrective Action Taken**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator set up solution to 400'ppms, Quats **Corrected On-Site**

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

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. 5/16

Intermediate - Hot water not provided/shut off at employee handwash sink next to ice machine 80°F. Manager Hector stated Plummer had been called yesterday. **Corrective Action Taken**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced empty roll. **Corrected On-Site**

Basic - Wall soiled with accumulated black debris under sink in prep area.

No Violations Were Observed

Basic - No handwashing sign provided at a hand sink used by food employees in Ladies room. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor at cook line Put on shelf **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in bathrooms and food storage area. **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line

Intermediate - Hot water not provided/shut off at employee handwash sink next to ice machine , no running hot water.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - In-use spatula stored in cracks between pieces of equipment. At front counter

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - scoop handle in contact with cheese at front line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At sink next to exit door in the back

Basic - Employee with no hair restraint while engaging in food preparation. Manager and prep cook in the front.

Basic - Soil residue build-up on nonfood-contact surface. On AC vents over dish area.

Basic - Soiled dry wiping cloth in use. Front prep cook using cloth to wipe hands and put it in his apron.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.In back prep area 0 ppm.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

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

Basic - Stored food not covered in walk-in cooler.cut tomatoes **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.cut vegetables **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.server red shirt on line

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface.reach in flip top cooler

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.storage **Corrected On-Site**

Basic - Missing drain plug at dumpster.

Basic - Wall soiled with accumulated food debris.near hand sink

Basic - Light shield damaged/in disrepair.rear storage area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.rear storage area

High Priority - Toxic substance/chemical stored by or with food.commercial cleaner/marshmallows **Corrected On-Site**

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

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

Observed single-service articles improperly stored.take outs not inverted Corrected On Site.

Floors not maintained smooth and durable.broken tile rear prep

Light bracket falling off ceiling freezer walk in.

Light not functioning.over auto shaam

Critical - Working containers of food removed from original container not identified by common name-marshmellows, cinamon on prep table.

Observed utensils stored in crevices between equipment-knife holder next to office.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-*48 degrees walkin with glass doors-doors left open-called for service to check out.-fan blows at 43 degree.Corrected On Site.

Observed water draining onto floor surface-walkin-called for service.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.-back door corner Repeat Violation.

Observed employee with no hair restraint-carverRepeat Violation.

Nonfood-contact equipment not designed and constructed in a durable manner-walkin freezer floor rusty Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-Stuffing at 50 degress made this morning at 9am.-Operator threw away.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--45-50 degrees cheese-stuffing-walkin

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-stuffing.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-blowers at 50 degrees.--Droped to 43 degrees when kept closedCorrected On Site.

Observed employee with no hair restraint.

Nonfood-contact equipment not designed and constructed in a durable manner-walkin floor rusty.

Observed nonfood-contact equipment in poor repair--glass door on right-side staying open where stuffing is stored-walkin

Critical - Observed soil buildup inside ice bin--white shelf inside.

Critical - Observed buildup of slime on soda dispensing nozzles-dining room-very soiled.Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. front counter.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers.

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

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed food not maintained frozen in a freezer. food not frozen solid in WIF, according to mgr the WIF door was open during the delivery.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar. Corrected On Site.

Observed nonfood-contact equipment in poor repair. front counter handsink table.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter in prep aa. Corrected On Site. (ice bath)

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, chicken, sauces in WIC. Less than 4 h out of temperature according to Mgr the door was open during the delivery. (41 degrees fahrenheit ambient temperature at the time of the inspection ).

Observed single-service articles stored without protection from contamination. front counter.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, chicken in steam table. Corrected On Site. (unit was turned higher).

Lights missing the proper shield, sleeve coatings or covers. WIF area.

Lights missing the proper shield, sleeve coatings or covers. front counter menu display.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers in prep area.

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

Observed gaskets with slimy/mold-like build-up. WIC.

Observed nonfood-contact equipment in poor repair. front counter handsink table.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken in WIC.

Observed single-service articles stored without protection from contamination. not stored inverted, front counter.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated black debris in dishwashing area.

Lights missing the proper shield, sleeve coatings or covers. WIF area.

Lights missing the proper shield, sleeve coatings or covers. menu display sign.

Critical - No conspicuously located thermometer in holding unit. salads RIC.

Observed attached equipment soiled with accumulated dust. WIC fan covers.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on menu display sign.

Observed build-up of grease on nonfood-contact surface. hood and hood filters.

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

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed employee with no hair restraint.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat in WIC.

Observed residue build-up on nonfood-contact surface. shelves in prep area.

Observed single-service articles stored without protection from contamination. take out boxes not stored inverted. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Lighting provided as required. Fixtures shielded

Critical - Outer openings protected from insects, rodent proof

Critical - Toxic items labeled and used properly

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Critical - Exiting system - adequate, good repair

Critical - Exiting system - adequate, good repair

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Potentially hazardous food properly thawed