Boston Market #257

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up on top lid .nB. Soda machine in lobby with mold build up.

Basic – Buildup of food debris/soil residue on equipment door handles. Double glass doors at walk in cooler with old debris.

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee foods held in walk in cooler not identified nor separated

B. Foods stored on floor in walk in freezer .

Basic – Hole in or other damage to wall. Wall in disrepair by bathrooms .

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer . Repeat Violation

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in back prep area .

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cooked cornbread with gloves, corrected action taken , inspector discussed with employee proper glove usage on ready to eat foods. Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw eggs stored over box of frozen vegetables, corrected , employee placed raw eggs in walk in cooler. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times. Ladder blocking employee hand wash sink on back cooks line. Repeat Violation

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment using chlorine sanitizer in three compartment, with quaternary test papers .