Boston Market #253 Degrades its Sanitary Rating

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

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

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.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

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

No Violations Were Observed

Basic - - From inspection on 2016-07-13: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended** - From follow-up inspection on 2016-07-29: **Time Extended**

Intermediate - - From inspection on 2016-07-13: 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** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Equipment in poor repair, front counter reach in cooler **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended**

High Priority - - From inspection on 2016-07-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended**

Intermediate - - From inspection on 2016-07-13: 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** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended** - From follow-up inspection on 2016-07-22: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Equipment in poor repair, front counter reach in cooler **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

High Priority - - From inspection on 2016-07-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Intermediate - - From inspection on 2016-07-13: Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Intermediate - - From inspection on 2016-07-13: 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** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

- From inspection on 2016-07-13: Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site** - From follow-up inspection on 2016-07-14: **Time Extended** - From follow-up inspection on 2016-07-15: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Equipment in poor repair, front counter reach in cooler **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

Basic - - From inspection on 2016-07-13: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

High Priority - - From inspection on 2016-07-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

Intermediate - - From inspection on 2016-07-13: Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection on 2016-07-14: **Time Extended**

Intermediate - - From inspection on 2016-07-13: 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** - From follow-up inspection on 2016-07-14: **Time Extended**

- From inspection on 2016-07-13: Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site** - From follow-up inspection on 2016-07-14: **Time Extended**

Basic - Equipment in poor repair, front counter reach in cooler **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. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **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**

Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 2 cases of fully cooked turkey breast and a case of dinner rolls stored on the walk-in-freezer floor

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The AC vent in the kitchen over the prep table are dusty

Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**

Basic - Floor area(s) covered with standing water. By the ice machine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Several employee's

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee pick tongs up from the floor with gloved hand wand proceeds to prep a chicken sandwich for a customer without changing his gloves and washing his hands

High Priority - Employee washed hands with no soap. Observed the employee working the drive through wash her hands without soap

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

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

Intermediate - Employee used handwash sink as a dump sink. Observed food residue in the kitchen hand wash sink.

Basic - Build-up of grease/dust/debris on hood filters.

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse stored on the shelving with single service item used for the public **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. All pans on the shelving next to the 3 compartment sink **Repeat Violation**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Throughout

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the chicken roasting machine

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

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

Intermediate - Hot water not provided/shut off at employee handwash sink. In the kitchen

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lids removed **Corrective Action Taken**

Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**

Basic - Ceiling tile in disrepair. Kitchen

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.all pans on shelf at dish area **Repeat Violation**

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

Basic - Floor area(s) covered with standing water. By rotisserie **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Hole in ceiling. All areas of the kitchen

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Leaking pipe at plumbing fixture. At 3 compartment sink

Basic - Light shield damaged/in disrepair. All areas of the kitchen

Basic - Rubber/plastic/vinyl spatula cracked/chipped.

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

Basic - Wall in disrepair. Missing tile behind rotisserie

Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°-50°, mac n cheese 50-53°, creamed spinach 46°-48° all cool for over 12 hours

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

High Priority - Employee washed hands with cold water. All staff

High Priority - Evidence of mop/cleaning wastewater dumped onto ground.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Mashed potatoes 47°-50°, mac n cheese 50-53°, creamed spinach 46°-48° all cool for over 12 hours

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

Intermediate - No running water at mop sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Portable fire extinguisher is inaccessible. For reporting purposes only. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 77° f

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer. Zero ppm. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Warmer at front counter with cooked turkey held at 108-110° f.

Intermediate - Items stored in the sink. Wet wiping cloth.

No Violations Were Observed

Basic - Bowl or other container with no handle used to dispense food. Used to dispense ice from ice machine.

Basic - Ice scoop handle in contact with ice.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

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**

No Violations Were Observed

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

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hole in wall. Male bathroom.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Turkey 125° f, beef 120° f

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In the grooves.

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. **Warning**

No Violations Were Observed

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared in a food establishment and dispensed in a vending machine not properly date marked. Observed products Date marked 3/12/13 and 3/13/13 in walk in cooler. Operator discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mash potato, spinach, Mac and cheese 42-44 f. Operator discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Mashed potatoes, spinach. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potato, spinach, and stuffing.

High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Corn, and macaroni and cheese.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Single-service articles not stored inverted or protected from contamination. In storage area.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only three certificates observed.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, after coming from outside, asst. manager.

Observed employee with no hair restraint. Asst. Manager and perep person.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed the use of an unclean thermometer, use of wipe for various food with no time to air dry.

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

Critical - Observed handwash sink used for purposes other than handwashing. Storing pitcher of sauce. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Front counter

Observed floor area(s) covered with standing water, behind rotisserie chicken.

Lights missing the proper shield, sleeve coatings or covers. Under vent hood over rotisserie chicken.

No copy of latest inspection report.

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 : 01/08/21113.

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

Critical - Observed interior of microwave soiled. Prep area Corrected On Site.

Critical - Observed buildup of soiled material on mixer head.Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ice scoop holder, Corrected On Site.

Observed floor area(s) covered with standing water. By the drive thru window.

No Violations Were Observed

In-use utensil not stored on a clean portion of food preparation or cooking equipment.---tongs, knives stored between microwave bottom and table.

Observed employee with no hair restraint.---manager preparing food.

Observed ceiling in disrepair.---some ceiling tiles in kitchen and prep area are damaged.

Critical - Manager lacking proof of Food Manager Certification.This violation must be corrected by : 03/13/12.

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. This violation must be corrected by : 03/13/12.

Critical - Observed food stored on floor.---boxes

Critical - Observed uncovered food in holding unit/dry storage area.---raw chicken and chicken salad

Observed employee with no hair restraint.---Assistant manager

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soil buildup inside ice bin.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.---cutting board

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

Critical - Observed handwash sink used for purposes other than handwashing.---Scrubbie in sink

Observed food debris accumulated on kitchen floor.

Observed attached equipment soiled with accumulated dust.---AC vent

Lights missing the proper shield, sleeve coatings or covers.---over prep table

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

No copy of latest inspection report.

Critical - Observed food stored on floor, box of turkey.

Observed employee with no hair restraint. Corrected On Site.

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

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

Observed single-service articles stored without protection from contamination, lids for takeout containers , front counter

Critical - Observed handwash sink used for purposes other than handwashing, storing pan Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing, rinsing cloth. Corrected On Site.

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

Observed walk-in cooler gasket torn/in disrepair.

Observed build-up of mold-like substance on surface of nonfood-contact surface, around walkin freezer door.Corrected On Site.

Observed gaskets with slimy/mold-like build-up, walkin cooler.

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

Critical - Observed soiled reach-in cooler gaskets, by frontline. Corrected On Site.

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

Critical - Observed buildup of slime on ice dispensing nozzle in dining room. Corrected On Site.

Observed build-up of mold-like substance on surface of nonfood-contact surface, around walkin freezer door.Corrected On Site.

Employee clothing and other possessions hanging from dry food storage shelves. Corrected On Site.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage, walkin cooler door not sealed to the bottom.

Observed attached equipment soiled with accumulated dust, hoid filters.

Observed hole in wall, by walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad @ 50 degrees F when tested. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, meats in walkin cooler.

Critical - Observed soiled reach-in cooler gaskets, in prep area.

Observed wall soiled with accumulated black debris in hot water heater room.

Violation: 15-28-1Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Critical - Violation: 22-17-1Observed soiled reach-in freezer gaskets.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink, in restrooms.

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. This violation must be corrected by : 9/03/08.

Critical - Displayed food not properly protected from contamination, cut lemons in dining area.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Critical - Hot water not provided/shut off at employee hand wash sink, in restrooms.

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. This violation must be corrected by : 9/03/08.

No suitable facilities provided to store employee clothing and other possessions, apron hanging on racks with sanitized pans.

Critical - Observed food stored on floor, in walkin freezer.

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

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

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

Critical - Observed soiled reach-in freezer gaskets.

Observed wall soiled with accumulated black debris by walkin freezer.