Boston Chops Downtown

Inspector notes: TCS items in the cold rails and inside the reach in units where the expo station is are all elevated 55F-62F staff placed items in the cold holding unit around 5pm. The external readout on the unit says 40F but an internal thermomter was reading 60F. The person in charge voluntarily discarded all the elevated TCS items and placed an emergency call to their repair company; and the staff will be utilizing the walk in cooler to retrieve items until the cold holding unit is fixed. The only items that were at 41F or below were the shelled oysters and the cooked shrimp. At the saute station minced shallots and garlic were being held at ambient without any ice or active cold holding at 66-80F; the person in charge voluntairly discarded the shallots and garlic and produced a hotel pan with ice to hold the TCS items properly. Hold cold TCS items at 41F or below.

Inspector notes: At the saute station mac and cheese sauce was 80F held in a hotel pan on top of the stovetop and had been out of the walk in refigerator since 5pm. The person in charge voluntairly discarded the cheese sauce. Hold hot TCS items at 135F or above.

Inspector notes: At the high temperature warewashing machine in the barrel room the temperature at the plate using the location's irreversible thermometer did not go above 149F after four attempts. The person in charge placed a call to get the unit repaired and the staff in the barrel room will utilize a different location's warewashing machine. All other high temperature dish machines were observed working properly.

Inspector notes: Throughout the kitchen there are in use squeeze bottles without name labels; provide name labels for items removed from bulk packaging and placed into new containers.

Inspector notes: Vegetable stock in the walkin made at 10am this morning at 71F. Discarded by PIC/Voluntarily. Discussed the cooling procedures

Inspector notes: Vent in the dish area has accumulated dust. Clean with frequency

Inspector notes: Hood vent wraped with foil/ Remove and clean with frequency.

Inspector notes: Dry cloth in the refrigerated drawer in contact with food. Removed by PIC

Inspector notes: Per a reported Hep A case by BPHC Affected employees must discontinue working and exit the establishment. Employees must provide all necessary documentation as requested by BPHC before approval to return to work

Inspector notes: Per Boston Public Health Commission. The establishment has a reported Hep A case(infectious disease) Exposed employees were observed on site per a list provided by the Boston public health Commission Establishment issued a Voluntary closure Employees on the list were asked to leave the establishment Manager instructed to remain voluntarily closed until staff is cleared to return to work by the Boston public health Commission

Inspector notes: Ensure all designated " hand sinks in the kitchen / food prep areas are clearly and properly identifies as such " Hand Washing Only " - this includes the " warewashing area as well as behind all bar areas - identify all " dump" sinks and "prep sinks " accordingly as well to minimize potential contamination and confusion -also label to properly identify all clear plastic spray bottles accordingly such as [ liquid soap - water - sanitizer - vegatable oil - olive oil - bleach ] as we discussed during the inspection

Inspector notes: Discard any plastic food grade containers that are being reused again in the restaurant - plastic containers with cracked lids - containers with visibly broken edges - smaller plastic containers being reused that retain food soils such as [ tomato sauce - pesto sauce - sauces with oils and such ] from addition use - discard at the earliest visible onset of contamination -Replace immediately with new containers that have not been previously used

Inspector notes: Curtains at the low temperature dish machine are visibly soiled and appear compromised [ on the area where soiled dishes are being loaded into ] contact " Suburban Supply" and have them replace the compromised blue curtains with newer and clean curtains as wse discussed dring inspection

Inspector notes: Kitchen dish machine not rinsing above 140F. Service as needed to reach 160F on rinse cycle.