FENWAY HOTEL

High Priority - Dented/rusted cans present. See stop sale. 14lbs of hot fudge topping, 6lb of sauerkraut

High Priority - Food with mold-like growth. See stop sale. 16oz of strawberries molded 12 oz of Blueberries molded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store spray sanitizer. Operator removed sanitizer. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sink and service sanitizer. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of hot fudge topping and 1 can of sauerkraut not separated from undamaged cans. Spoiled strawberries and blueberries in walk in cooler. Not separate from unspoiled product. See stop sale

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from uncovered cup in dry storage area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charges above food and in containers in dry storage area near kitchen. Operator moved items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area,

Basic - Food storage container/container lid cracked or broken. Broken and cracked containers in ware washing area.

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler by cook line rusted

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran the chlorine dish machine in the bar a few times and the chlorine sanitizer tested at 0 PPM. Discussed with the chef on duty.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer of dish machine in downstairs bar testing at 0 PPM. Bar glasses will be sent to kitchen to be sanitized until machine is serviced.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles soiled in bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tilt skillets water hook/hose hanging from hand sink water faucet on cook line. Item moved to allow access to hand sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to five door reach in deli cooler on cook line in dinning room. Roll of paper towels stocked. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing at hand sink at the end of cook line next to tilt skillet.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser batteries dead at hand sink next to mixer across the cook line. Batteries were changed and dispenser is now dispensing soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of light yellow and orange liquid substance hanging from chemical rack next to dish machine. Chef labeled as degreaser and provided mix. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink across from walk in cooler on cook line. The water was shut off due to faucet leaking, the chef turn the water back on..

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled of black mold like substance. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple insects trapped on sticky paper in control device. Manager removed sticky paper. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.

Basic - Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.

Basic - Water leaking from pipe and/or faucet/handle. No hot water at hand sink due to hot water handle in disrepair and causing faucet to continuously leak. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at downstairs bar.

Intermediate - Reduced oxygen packaged/sous vide food lacking bold required information. Sous vide items in walk-in cooler missing start time. Date is observed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Outside bar beer cooler.

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging in the walk in cooler half thawed in reduced oxygen packaging. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging done on site only has date marked on package. No label stating to keep fish frozen until time of use on package. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale Warning - From follow-up inspection 2025-03-14: Stop sale issued for salmon in reduced oxygen packaging. Time Extended

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning - From follow-up inspection 2025-03-14: Operator has purchased monitoring system but it is not installed yet. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-03-14: Operator is placing cooked salmon in reduced oxygen packaging on site and does nitrogen have an approved process waiver. They have submitted a HACCP plan, but it is not yet approved. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. Corrected On-Site Warning - From follow-up inspection 2023-09-14: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Warning - From follow-up inspection 2023-09-14: Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Basic - Food stored on floor. Food on floor in walk in cooler and in dry storage. Discussed the need to store food a minimum of 6" off the floor. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45F stored on the counter. Provided paperwork for time as a public health control.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line and small cutting boards in rack. Discussed the need to replace or refinish cutting boards with deep grooves

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on wire rack with clean dishes. Operator moved beverage. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

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

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on sandwich line with grooves. Warning - From follow-up inspection 2022-05-10: Observed same. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket of right cabinet door torn in salad make table. Warning - From follow-up inspection 2022-05-10: Observed gasket still in disrepair. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior door next to freezer with gap beneath door. Warning - From follow-up inspection 2022-05-10: Observed same. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in cooler with rust build up (prep walk-in cooler). Warning - From follow-up inspection 2022-05-10: Observed same. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of pumpkin stored on dry storage shelf

High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles stored on hand sink on cookline near dry storage Corrected-observed employee remove Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on service line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed no employee coffee stored on prep table Corrected-observed employee discard Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cookline Corrected-observed employee remove tongs Corrected On-Site