Boston Market #230 Improves its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded. **Corrected On-Site**

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

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Washed hands put on new pair of gloves. **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no hair restraint while engaging in food preparation. Manager on duty - working manager.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Admin Complaint** **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. All buckets stored on the floor.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Ceasar salad @ 52°f and Santa Fe salad @47°f. Pre cut and pre washed salads.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter @ 43° **Admin Complaint** **Repeat Violation**

Intermediate - Accumulation of dust like substance in the interior of the ice scoop holder.

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

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. FRONT COUNTER. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER @ 47°. CORRECTIVE ACTIONS TAKEN. **Warning**. AT CALL BACK: BUTTER @ 44°. At callback butter @ 43°.

Basic - Food stored on floor. ZUCCHINI AND SQUASH IN WALK IN COOLER. **Warning**. AT CALL BACK: SQUACH ON FLOOR IN WALK IN COOLER.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. FRONT COUNTER. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER @ 47°. CORRECTIVE ACTIONS TAKEN. **Warning**. AT CALL BACK: BUTTER @ 44°.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING FOOD AT LEAST 6" OFF FLOOR. **Warning**. AT CALL BACK: SQUACH ON FLOOR IN WALK IN COOLER.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**. AT CALL BACK: "ICE WATER TO 40°."

Basic - Food stored on floor. ZUCCHINI AND SQUASH IN WALK IN COOLER. **Warning**

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. FRONT COUNTER. **Warning**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. MOP SINK. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BUTTER @ 47°. CORRECTIVE ACTIONS TAKEN. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING FOOD AT LEAST 6" OFF FLOOR. **Warning**

Intermediate - Manager lacking proof of food manager certification. 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**

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

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.

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

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

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.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DISH PERSONNEL USE OF TEST STRIPS.

No Violations Were Observed

Basic - Employee personal items stored in or above a food preparation area. CELL PHONE WITH HONEY.

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. IN KITCHEN BY OFFICE.

Basic - Reuse of single-service articles. PLASTIC SPOONS.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. MOP SINK. **Repeat Violation**

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.

Intermediate - Employee used handwash sink as a dump sink. ICE.

Intermediate - Hot water not provided/shut off at employee handwash sink.FRONT COUNTER.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Manager lacking proof of food manager certification.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Baking trays **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

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

Basic - Inside/outside of dumpster not clean. **Warning**

Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. This violation must be corrected by 3/30/13 **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Frozen Meat loaf on top of oven **Warning**

Basic - Stored food not covered in walk-in cooler. Stuffing **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sweet potatoe **Warning**

High Priority - Employee washed hands with no soap. Cook **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Baking trays **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

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

Basic - Inside/outside of dumpster not clean. **Warning**

Basic - Dumpster rusted out on bottom. **Warning**

Basic - Open dumpster lid. **Warning**

Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. This violation must be corrected by 3/30/13 **Warning**

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. takeout container Corrected On Site.

Critical - Vacuum breaker mising at hose bibb at mop sink

In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container. scoop inn bacon chips

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. exceed 400ppm

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

Equipment and utensils not properly air-dried. plastic and metals inserts

Critical - Observed live flies in kitchen.

Critical - Observed unlabeled spray bottle. water found in kitchen

Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. BBQ chicken , Corrected On Site by reheating more.

Observed employee with no hair restraint. CookCorrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched. Spoons under the front counter .

Violation: 36-11-1Floors not maintained smooth and durable. missing grout in several areas in kitchen and walkin

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. back door bottom corrosion and gaps between door and florr/threshold

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom of alto sham

Observed build-up of food debris, dust or dirt on nonfood-contact surface. sheet pan rack

Observed gaskets with slimy/mold-like build-up. walkin side of door near gasket

Clean utensils not stored inverted or in a protected manner front counter should be in same direction.

Floors not maintained smooth and durable. missing grout in several areas in kitchen and walkin

Observed attached equipment soiled with accumulated dust. fan covers walkin

Observed dusty air conditioning vent covers. intake vents

Observed moldy air conditioning vent covers.

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. EXPIRED

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Please see inspection report for more details.

Please see inspection report for more details.

Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.

Please see inspection report for more details.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Non-food contact surfaces clean

Critical - Toxic items properly stored

Walls, ceilings, and attached equipment, constructed, clean

Critical - Electrical wiring - adequate, good repair

Critical - Exiting system - adequate, good repair

Critical - Food contact surfaces of equipment and utensils clean

Critical - Foods handled with minimum contact

Plumbing installed and maintained

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

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

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

Observed attached equipment soiled with accumulated dust, fan cover in walkin.

Observed attached equipment soiled with accumulated dust, vent ice machine.

Observed attached equipment soiled with accumulated grease, some hood filters.

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

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice crem scoop prep table.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, not inverted, front counter.

Critical - Observed soiled reach-in cooler gaskets.