Boston's Bar & Grill

Inspector's notes

Observed organic matter build up behind white panel inside ice machine. Ice machines need to be cleaned more frequently to prevent growth of organic matter. Informed PIC to increase cleaning frequency. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: According to the cook, dishes had been run through the dish washer earlier that day. When tested, observed no sanitizer (chlorine) at the food contact surface. Bleach bottle was below the machine was found empty. PIC re-stocked sanitizer and ran dishwasher. Dishwasher was corrected and found dispensing at 50-100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple metal scoops, and plastic bowl (used as scoop) buried in bulk dried seasonings in front of freezer. Advised PIC If utensils are stored in food, the handles must be stored above the surface of the food. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hole in wall underneath 3 comp sink, and bigger gaps along wall attached to mopsink. PIC mentioned that water line was in the process of being repaired. Informed PIC all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation.

Inspector's 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. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed 2 ounce portions of homemade ranch, homemade salsa and sour cream with an internal temperature of 53*F to 56*F in the small refrigerator on the server line. Ambient Air temperature of the unit was 55*F. Per PIC the homemade ranch, homemade salsa and sour cream were in the unit for more than 4 hours. Embargoed the homemade ranch, homemade salsa and sour cream and PIC discarded at the time of inspection. PIC adjusted the temperature of the unit. Discussed with PIC to not use refrigerator for temperature control for safety (TCS) items until the unit is at an ambient air temperature of 41°F or below. Discussed with PIC, except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 2nd Consecutive Violation Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed no chlorine sanitizer being dispensed into the warewashing machine that was observed in use by employee at time of inspection. Ran the warewahing machine 5 times and tested the chlorine level which was 0 ppm each time. The Person in Charge (PIC) called a repair technician to come fix the issue and will be in later today to look at it. Instructed the PIC they can use the warewashing machine, but must use one of the compartments from the 2 compartment sink for the final sanitizing stage until the warewashing machine gets fixed and the sanitizing step must get done. Long Term Intervention (LTI) scheduled 5-2-24 Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking. >>>Observed partially cooked chicken wings in the walk-in. Per PIC there is a policy but there are no logs kept and there is not a section in the policy about corrective action. Discussed with the PIC the requirements for non-continuous cooking are to be monitored and documented by the permit holder and within the policy it is required to list the corrective actions to be taken if the cooking and cooling requirements are not met. Provided Cooling log for Non-continuous cooking. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. >>>Observed 2 ounce portions of homemade ranch, homemade salsa and sour cream with an internal temperature of 55*F in the small refrigerator on the server line. Ambient Air temperature of the unit was 48*F. Per PIC the homemade ranch, homemade salsa and sour cream were in the unit for more than 4 hours. Embargoed the homemade ranch, homemade salsa and sour cream and PIC discarded at the time of inspection. PIC adjusted the temperature of the unit. Discussed with PIC to not use refrigerator for temperature control for safety (TCS) items until the unit is 41*F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed no sanitizer being dispensed into the warewashing machine that was observed in use by employee at time of inspection. Ran the warewahing machine 5 times and tested the chlorine level which was 0 ppm each time. The PIC called a repair technician to come fix the issue and will be in later today to look at it. Instructed the PIC they can use the warewashing machine, but must use one of the compartments from the 2 compartment sink for the final sanitizing stage until the warewashing machine gets fixed and the sanitizing step must get done. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>Observed ice buckets on the floor in the bar area. Instructed PIC they need to be off the floor. PIC moved the buckets at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed raw bacon and chopped lettuce with temperatures between 45 to 46*F in the walk-in cooler. Per person in charge (PIC), items were placed in the walk-in less than 2 hours prior to re-inspection and PIC moved items to prep table and reach-in cooler to rapid cool to 41*F at time of inspection. Ambient minimum air temp was measured with max/min thermometer to be 48.7*F. PIC will discontinue use of walk-in refrigerator until repaired. Adequate cooling was found onsite (prep table, 4 freezers and reach in cooler, reach in cooler at bar). Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair walk-in cooler so that it maintains all TCS foods at 41*F or below. Repair walk-in cooler prior to re-inspection on 8/1/2023. Repeat violation. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 57*F in the walk-in refrigerator: Soup containing cooked vegetables, raw chicken breast, ground beef, salsa containing tomato, milk, buttermilk, shredded lettuce, mozzarella cheese. Per PIC, all items listed above were placed in cooler more than 4 hours prior to re-inspection. PIC voluntarily discarded all items at time of inspection. Also, observed the following TCS food items in same refrigerator at up to 44 *F: Cole slaw, raw whole beef, tomato soup, egg wash, raw chicken wings, raw shelled eggs. Per PIC, items were placed in cooler less than 4 hours prior to re-inspection. PIC relocated to other coolers to rapidly cool to 41*F or below at time of inspection. Ambient minimum air temp was measured with max/min thermometer to be 46.1 *F. PIC will discontinue use of walk-in refrigerator until repaired. Adequate cooling was found onsite (prep table, 4 freezers and reach in cooler, reach in cooler at bar). Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Re-inspection will occur Monday July 31st, 2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.---Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 56*F in the walk-in refrigerator: shredded lettuce, cut lettuce, re-fried beans, cut tomatoes, ground beef, shredded cheese mix, American cheese slices, swiss cheese slices, provolone cheese slices, salmon, whole raw beef, raw chicken breast, chicken wings uncooked, buttermilk, orange juice that stated keep refrigerated before opening, milk, salsa containing blended tomatoes, cooked bean dip, shredded cooked chicken, cheese dip, blue cheese, parmesan cheese, raw shelled eggs, tomato sauce. Per PIC, all items listed above were placed in cooler more than 4 hours prior to inspection. PIC voluntarily discarded all items at time of inspection. Also, observed the following TCS food items in same refrigerator at 44 *F: Raw fish, raw chicken wings, chicken breast, cut steak, beef patties, steak slices. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC relocated to other coolers to rapidly cool to 41’F or below at time of inspection. Ambient minimum air temp was measured with max/min to be 47.1 *F. PIC will discontinue use of cooler until repaired. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Reinspection will occur in 24 hours on 07/27/2023. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed 4 unlabeled bottles in the chemical storage area. The chemicals were identified to be degreaser, Windex, bleach and fabuloso. Discussed with person in charge that all chemicals must have their common name labeled on the container. Person in charge labeled the containers at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed walk-in refrigerator temping at 47.1 *F using the min/max thermometer. A repair technician was called in and arrived during inspection. Temperature below 41 *F was not found after technicians’ arrival. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair walk -in so that it maintains all TCS foods at 41*F or below. Adequate cooling was found onsite (prep table, 4 freezers and reach in cooler). Re-inspection will occur in 24 hours on 07/26/2023. Correct By: Correct Prior To Reinspection