Boston Market #357 Improves its Sanitary Rating

Basic - Employee personal items stored in or above a food preparation area. Cellphone by cookline area **Corrected On-Site**

Basic - Employee with ineffective hair restraint while engaging in food preparation. One of the employees in the prep area, long hair and not effective restraint. Operator was notified **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Standing water inside reach in cooler by cookline

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light by the walk in cooler where raw chicken and turkey is stored

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee half full shake in reach in freezer.

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

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

Basic - Floor area(s) covered with standing water. In prep area.

Basic - In-use ice scoop stored on soiled surface between uses. Found on cardboard box on shelf.

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

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

Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts and other food pans **Repeat Violation**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the kitchen floors

Basic - Cove molding at floor/wall juncture broken/missing throughout

Basic - Equipment and utensils not properly air-dried - wet nesting. All the pans on the shelving next to the walk-in-cooler

Basic - Floor area(s) covered with standing water. Next to the McCall reach-in-freezer **Corrected On-Site**

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

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

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. The prep cook **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed cooked ribs stored in the walk-in-cooler not date marked **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked turkey breast in the walk-in-cooler not date marked

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottles in use with out a label.

Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food inserts.

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

Basic - In-use ice scoop stored on soiled surface between uses.Ice Scoop found on storage racks next to ice machine.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sauce found in standing water in prep sink. **Corrected On-Site**

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Chicken cooler.

Basic - Wiping cloth sanitizing solution stored on the floor.

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

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

Basic - Dead roaches on premises. 2 dead roaches found on premises. 1 behind the soda machine, one under the front line by the catering materials.

Basic - Employee personal items stored in or above a food preparation area. Cellphone.

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

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 48° f.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom .

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area next to ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts and other food containers.

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees F. Shredded cheese.

Intermediate - Observed: Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperature. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WRONG DATE.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE. CORRECTIVE ACTIONS TAKEN.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN. CORRECTIVE ACTIONS TAKEN.

Observed employee with ineffective hair restraint.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. LIDS NOT INVERTED. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SHREDDED YELLOW CHEESE. Corrected On Site.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. TURKEY. CORRECTIVE ACTIONS TAKEN.

Critical - Observed soil buildup inside ice bin. INSIDE LID.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. FOIL PANS. Corrected On Site.

Observed attached equipment soiled with accumulated dust. FANGUARDS IN "CHICKEN" WALK IN COOLER.

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. ALL EXPIRED. THIS VIOLATION MUST BE CORRECTED BY 3/8/12.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). GARLIC BUTTER. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHREDDED CHEESE. Corrected On Site.

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

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ICE PAN REAR KITCHEN.

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

Observed employee with ineffective hair restraint.

Observed employee with no hair restraint.

Observed single-service articles stored without protection from contamination. NOT INVERTED. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NEED DATES NOT JUST COLOR CODES.

Observed employee with ineffective hair restraint.

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

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

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

Lights missing the proper shield, sleeve coatings or covers. IN KITCHEN.

Critical - Observed frayed/spliced electrical wires. For reporting purposes only.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN. 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 employee with no beard guard/restraint.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN. less than 4 HRS. BROUGHT UP TO greater than 135 degrees. Corrected On Site.

Dressing and/or locker areas not clean and orderly or used as needed. PURSES.

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

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

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

Unwrapped single-service utensils not presented so that only the handles are touched. SPOONS.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Air gap not installed. ICE MACHINE.

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

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

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

Critical - Observed encrusted, soiled material on slicer.

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

Critical - Observed potentially hazardous food thawed in standing water. VARIOUS MEATS.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHICKEN IN A BAG.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM# 1.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM# 2.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HAM# 3.

Critical - Observed soiled reach-in freezer gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. COOKED CHICKEN# 1. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. COOKED CHICKEN# 2. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN PIES# 2.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN PIES# 3.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN PIES# 4.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN PIES#1.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/28/08.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 10/28/08.

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. INCOMPLETE. NO PROOF TRAINING WAS PERFORMED BY A CERTIFIED FOOD MGR. This violation must be corrected by : 8/28/08.

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

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Observed utensils stored in crevices between equipment. KNIVES.