BOSTON MARKET #3210

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pot pie mix kept overnight on prep walk in cooler with temperature of 45F,cooked chicken kept on prep walk in cooler with temperature of 45F, individual butters kept on prep walk in cooler with temperature of 52F, creamed spinach kept on prep walk in cooler with temperature of 45F. RW chicken kept on chicken walk in cooler with temperature of 48F, raw turkey kept on chicken walk in cooler with temperature of 49F, raw meatloaf kept on chicken walk in cooler with temperature of 47F. Per manager he took temperatures of left over spinach and meat loaf at 8:30 am and temperatures were 41F for both items. Food have been out of temperature for less than 4 hrs. Manager open the freezer door to lower temperature of cooler. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-02-17: Raw chicken 48F Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on drive thru area. - From follow-up inspection 2023-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information.Expiration date on trainings is wrong. Training expiration date is 2 years instead of three. - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table at cook line. - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on hand wash sink located by chicken cooler. - From follow-up inspection 2023-02-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pot pie mix kept overnight on prep walk in cooler with temperature of 45F,cooked chicken kept on prep walk in cooler with temperature of 45F, individual butters kept on prep walk in cooler with temperature of 52F, creamed spinach kept on prep walk in cooler with temperature of 45F. RW chicken kept on chicken walk in cooler with temperature of 48F, raw turkey kept on chicken walk in cooler with temperature of 49F, raw meatloaf kept on chicken walk in cooler with temperature of 47F. Per manager he took temperatures of left over spinach and meat loaf at 8:30 am and temperatures were 41F for both items. Food have been out of temperature for less than 4 hrs. Manager open the freezer door to lower temperature of cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice shut out on soda machine at dinning room.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink located on drive thru area.

Intermediate - Records/documents for required employee training do not contain all of the required information.Expiration date on trainings is wrong. Training expiration date is 2 years instead of three.

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on hand wash sink located by chicken cooler.

Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in at cook line .

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Mashed potatoes cooling overnight at walk in cooler with temperature of 54F, Mac and cheese cooling overnight on walk in cooler with temperature of 46F Warning - From follow-up inspection 2022-10-26: Mac and cheese cooling overnight with temperature of 50F Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken noodle soup kept in walk in cooler overnight with temperature of 45F. Chicken pot pie kept in walk in cooler overnight with temperature of 46.Mashed potatoes cooling overnight with temperature of 54F. Mac and cheese cooling overnight with temperature of 46F. - From follow-up inspection 2022-10-26: Mac and cheese cooling overnight with temperature of 50F Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Whole chicken stored on hot box for 1 hr and half with temperature of 133F. Ask manager to reheat to 165F Corrective Action Taken - From follow-up inspection 2022-10-26: Whole chicken kept on hot box for 1 hr and half with temperature of 127F Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.No back flow preventer on mop sink. - From follow-up inspection 2022-10-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.Unable to answer big six questions . - From follow-up inspection 2022-10-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic questions about allergens. - From follow-up inspection 2022-10-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Potato cutter have debris. - From follow-up inspection 2022-10-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water on hand sinks at kitchen - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone stored oven clean towels. Laminating supplies stored over corn bread bag on prep area. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation.Manager-serving food with no hair restraint, prep cook no hair restraint. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Hot box gaskets are broken and hot box not maintaining temperature. Walk in cooler door not self closing. Walk in cooler not keeping food cold. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Standing water on floor under mixer. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. No ventilation on hood system when on. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over rotisserie chicken machine. - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Mold like substance on multiple walls around kitchen - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak on mop sink faucet. - From follow-up inspection 2022-10-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Mashed potatoes cooling overnight at walk in cooler with temperature of 54F, Mac and cheese cooling overnight on walk in cooler with temperature of 46F Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken noodle soup kept in walk in cooler overnight with temperature of 45F. Chicken pot pie kept in walk in cooler overnight with temperature of 46.Mashed potatoes cooling overnight with temperature of 54F. Mac and cheese cooling overnight with temperature of 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken pot pie kept in walk in cooler overnight with temperature of 46F. Chicken soup kept in walk in cooler overnight with temperature of 45F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Whole chicken stored on hot box for 1 hr and half with temperature of 133F. Ask manager to reheat to 165F Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.No back flow preventer on mop sink.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.Unable to answer big six questions .

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Potato cutter have debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on any hand wash sink.

Intermediate - No soap provided at handwash sink.No hand soap on women's bathroom.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water on hand sinks at kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone stored oven clean towels. Laminating supplies stored over corn bread bag on prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Manager serving food while wearing a watch and ring. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.Manager-serving food with no hair restraint, prep cook no hair restraint.

Basic - Equipment in poor repair.Hot box gaskets are broken and hot box not maintaining temperature. Walk in cooler door not self closing. Walk in cooler not keeping food cold.

Basic - Floor area(s) covered with standing water.Standing water on floor under mixer.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. No ventilation on hood system when on.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over rotisserie chicken machine.

Basic - Single-service items for customer self-service not properly protected to prevent contamination.Black to go containers stored on front counter. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Mold like substance on multiple walls around kitchen

Basic - Water leaking from pipe and/or faucet/handle. Leak on mop sink faucet.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Items kept at walk in cooler for less than 4 hrs. Chicken soup 47F, tomato sauce 47F, corn 46F, pot pie 47F. Walk in cooler door has been staying open. Opened freezer door to cool items quickly. Corrective Action Taken Warning - From follow-up inspection 2022-08-15: Chicken soup 47F. All the other items listed in prior inspection not available at this time. Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-08-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2022-08-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing.Over coke reach in cooler by office. - From follow-up inspection 2022-08-15: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.On floor under prep sink in between walk in coolers. Warning - From follow-up inspection 2022-08-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Gaskets at reach in cooler by rotisserie machine. Warning - From follow-up inspection 2022-08-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler that has raw chicken. Warning - From follow-up inspection 2022-08-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Items kept at walk in cooler for less than 4 hrs. Chicken soup 47F, tomato sauce 47F, corn 46F, pot pie 47F. Walk in cooler door has been staying open. Opened freezer door to cool items quickly. Corrective Action Taken Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Basic - Ceiling tile missing.Over coke reach in cooler by office.

Basic - Floor area(s) covered with standing water.On floor under prep sink in between walk in coolers. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Gaskets at reach in cooler by rotisserie machine. Warning

Basic - Unnecessary items stored in garbage enclosure.Buckets and pallets inside dumpster area. Warning

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