BOSTON FISH SUPREME health score and inspection history

6-303.11(B) Provide at least 20-foot candles of light in self-service areas (buffets and salad bars) and where fresh produce or packaged foods are sold.// Repair/Replace lightbulbs throughout the facility. 6-501.14 Clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chlorine test strips observed at 3-Compartment Sink.

Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Observed grease and debris on and around the waste grease receptacle.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Observed food debris on the interior of the RI-Cooler.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or 4) if for immediate cooking, in the microwave.// Observed fish thawing in standing water in the 3-Compartment Sink.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Observed a small leak from the faucet at the 3-Compartment Sink.

Clean facilities (floors, floor drains, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

Keep dumpster doors and lids closed.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Observed non-functional equipment in the facility.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service/single-use articles.// Observed employee preparing food without proper hair restraint.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Replace missing and damaged ceiling throughout the facility. 6-501.12 Clean (floors, floor drains, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness throughout the facility.

6-303.11(B) Provide at least 20 foot candles of light in self-service areas (buffets and salad bars) and where fresh produce or packaged foods are sold.// Replace lightbulbs throughout the facility. 6-501.14 Clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Observed no available paper towels at the handwashing sink.// COS

Store scoops left in TCS foods with handles above the top of the food of the container. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Observed grime and residue buildup on rails and interior floors of RI-Coolers.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or 4) if for immediate cooking, in the microwave.// Observed fish being thawed in standing water at 3-Compartment sink. //COS

6-501.111(A-B)(D) Eliminate harborage conditions and inspect the premises for evidence of pests.// Observed evidence of insect activity in food preparation area.// Observed heavy presence of flies around and on waste grease receptacle.

Clean throughout facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace ceiling tiles in facility.// Repair/Replace damaged floor tiles throughout facility.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Observed grease buildup in ventilation hood filters in kitchen area. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single-service/single-use articles. (sleeves and end caps). 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Replace lightbulbs throughout facility.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Observed non-functional equipment in facility underneath handwashing sink.

Remove the dumped/spilled waste grease from the outside premises.//Observed waste grease leaking and spilled on the grounds on and around the waste grease receptacle.

Change the sanitizing solution for wiping cloths when visibly soiled.