Boston's Bar & Grill

Inspector notes: Observed in several containers of dried goods to have scoops stored in the product and the handle was buried below the surface. Discussed with PIC in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed thawed salmon in the reduced oxygen packaging (ROP) in the walk-in cooler. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed several bulk seasonings/dry ingredients stored with scoops with handles touching the product or a bowl as scoop stored in the product. Discussed with person in charge (PIC) all scoops stored in the product shall have handles and be stored upright so the handle does not come into contact with the product. Or the scoops shall be stored outside of the product. PIC stored all scoops with handles upright and switched the bowl out to a scoop with a handle

Inspector notes: Observed heavy black grease build up with signs of drippage from the oven above the grill under the ventilation system. Observed grease build up on the outside of the rib cooking equipment and food/plastic debris/ black organic matter on the ground behind the ice machine and below the clean equipment shelf in the dish area. Also clean equipment shelf in the dish area to have a buildup of a clear tackiness on the shelves. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed missing 1 inch air gap of the floor sink and drainage pipes of the dishwashing machine and steamer table drainage. Discussed with PIC to incorporate a minimum of 1 inch of air between all drainage pipes and floor sinks to prevent back syphoning contaminants. Discussed with PIC to repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a large single use buckets originally used for pickles being labeled with "ranch only". Also observed a sour cream container used to storing salt. Per PIC the buckets have been cleaned and repurposed. Discussed with PIC that the single use containers are not designed to be washed and reused for food products. Discussed to replace containers designed to be washed and are reusable for food products prior to next routine inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed 2 large single use buckets originally used for pickles being used for transporting ice from the machine to the bar. Per PIC the buckets have been cleaned and repurposed. Discussed with PIC that the single use buckets are not designed to be washed and reused for food products. Discussed to replace with buckets designed to be washed and are reusable for food products prior to next routine inspection

Inspector notes: >>>Observed cooked chicken wings in the deep fryer basket dripping from being taken out of the hot oil waiting to be placed into a bin of ice to rapidly cool. Per employee the wings were completely cooked. An internal temperature of 122*F was registered on multiple pieces of chicken wings within the basket. Employee opened and exposed the center meat of the chicken wing to show a dark pink uncooked center. Discussed with employee all raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Observed on the communication board next the walk-in door, the establishment has a posted a policy in the kitchen stating to cook chicken wings to 165*F the first time. Also observed chicken wings within the walk-in refrigerator at a temperature of 38*F and upon exposing the center inside of the wing it also showed a dark pink uncooked center. Discussed with Person in Charge (PIC) Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. PIC stated they will not be partially cooking the chicken wings and will follow the written procedure on the communication board of initially cooking all chicken to 165*F. PIC had employee cook all the chicken wings to 165*F at the time of inspection

Inspector notes: >>>Observed no Certified Food Protection Manager (CFPM) at time of inspection. Discussed with PIC a CFPM is required to be on the premises during all hours of operation. 2nd Consecutive Violation Correct prior to next routine inspection