Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Various Ready To Eat high protein products on the inserts of the Build Line are above 41*F including but not limited to the following: A. Chicken-45.7*F B. Ham slices-45.2*F C. Pork-46.2*F As all temperatures in the six drawer lower storage ranged from 38.3*F to 36.3*F, It appears that these products are pre-staged during prep work and not promptly refrigerated to prevent possible contamination. Internal temperatures of product monitored between 12:31PM and 1:39PM.
Materials in Multiuse Utensils & Food-Contact Surfaces (46.521)
--Fry basket showing missing and or torn cross members presenting possible source of physical contamination.
Cutting Surfaces Maintained (46.672)
--All of the cutting boards are deeply scored with discoloration in some as well as melted edges presenting a surface not readily cleanable.
Maintenance & Operation of Mechanical Warewashing Equipment (46.675(a)-(c))
--The utensils are not being properly pre-scraped as inidicated by free floating food material in the base of the ware washer and an accumulation of food material in the drain tray.
Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--There is no detecable chlorine residual at the Ecolab single bay ware washer at the bar. While priming the unit, there is no observable liquid chlorine being pulled into the unit. The 5 gallon supply is almost full. During interview it was determined that the product has "not been changed in a while, as it is still full."
Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
--The interior of the Hoshizaki ice maker show black mold on the water curtain covers and the interior of the plastic water recirculation feed line.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Dried spilled food product observed on the shelving in the walk in cooler. Some spilled food material, dropped utensils, etc. on floor under the hot side of the kitchen.
Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--The hand wash sink in the bar used for discharging straws, garnishes, etc.
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