City of Boston
 
 
Boston Inspectional Services
Mayor's Food Court - What the Violation Codes Mean

Category: Food Protection Management
Example: Manager not monitoring proper food temperatures.
Consumers not advised when ordering undercooked "rare" hamburger.

Code Number M-1 (590.003(A))
Person In Charge (PIC) Assigned
Risk Factor Critical Violation

Code Number M-2 (590.003(B))
Person In Charge Knowledgeable
Risk Factor Critical Violation

Code Number M-3 (2-103.11)
Person In Charge Performing Duties
Risk Factor Critical Violation

Code Number M-4 (590.003C/F/G)
Reporting of Diseases by Employees and Person In Charge
Risk Factor Critical Violation

Code Number M-5 (8-103.12)
Conformance w/ Approved Procedures/HCAPP Plans
Risk Factor Critical Violation

Code Number M-6 (3-502.12)
Reduced Oxygen Packaging, Criteria
Critical Violation

Code Number M-7 (3-603.11)
Consumer Advisories
Risk Factor Critical Violation

Category: Food
Example: Food prepared at home being served in a food service establishment. Shellfish purchased without proper identification tags.

Code Number 1-1 (590.004A/B)
Approved Source
Risk Factor Critical Violation

Code Number 1-2 (3-101.11)
No Spoilage
Risk Factor Critical Violation

Code Number 1-3 (3-202.11-.15)
Receiving/Sound Condition
Risk Factor Critical Violation

Code Number 1-4 (590.004(J))
Labeling of Ingredients, Accuracy, Allergies
Risk Factor Critical Violation

Code Number 1-5 (3-202.18)
Shellstock ID
Critical Violation

Code Number 1-6 (3-203.12)
Tags & Records
Critical Violation

Code Number 1-7 (3-202.12)
Approved Food or Color Additives
Risk Factor Critical Violation

Category: Food
Example: Prepackaged sandwiches without sell-by dates or ingredient labels. Raw meats packaged without safe handeling instructions.

Code Number 2-1 (3-602.11)
Food Container, Properly Labeled

Code Number 2-2 (3-201.11F)
Food Safe Handling Instructions
Critical Violation

Category: Food Protection, Time & Temp. Controls
Example: Turkey stored in refrigerator overnight at 65F (should be at 45F or below). Cooked sausage held on grill at 100F (should be 140F or above).

Code Number 3-1 (3-401.11-.12)
Cooking Temperatures
Risk Factor Critical Violation

Code Number 3-2 (3-403.11)
Reheating
Risk Factor Critical Violation

Code Number 3-3 (3-501.14)
Cooling
Risk Factor Critical Violation

Code Number 3-4 (3-501.16)
Hot and Cold Holding
Risk Factor Critical Violation

Code Number 3-5 (590.004(H))
Time as a Public Health Control, Variance
Risk Factor Critical Violation

Code Number 3-6 (3-402.11-.12)
Parasite Destruction/Records Maintained
Risk Factor Critical Violation

Category: Food Protection, Time & Temp. Controls
Example: Inadequate number of refrigeration or hot hold units to maintain food products at below 45F or above 140F.

Code Number 4-1 (4-301.11)
Facilities to Maintain Product Temperature

Category: Food Protection, Time & Temp. Controls
Example: Staff without thermometers to check food product temperatures. Refrigeration or hot holding units without registering thermometers.

Code Number 5-1 (4-302.12)
Food Thermometers Provided

Category: Food Protection, Time & Temp. Controls
Example: Shrimp thawed at room temperature.

Code Number 6-1 (3-501.13)
Potentially Hazardous Food Products Properly Thawed

Category: Food Protection From Contamination
Example: Salad bar items removed from customer self-services and restocked for dinner. Unwrapped foods served to more than one customer.

Code Number 7-1 (3-306.14)
No Reservice of Potentially Hazardous Food Products or Unwrapped Foods
Critical Violation

Category: Food Protection From Contamination
Example: Risk Factor Critical - Raw scallops stored with cooked shrimp in display area. Non-Critical - proper washing of fruits and vegetables.

Code Number 8-1 (3-305-07.11)
Food Protection, Storage, Display, Transportation

Code Number 8-2 (3-302.11)
Separation, Segregation, No Cross Contamination
Risk Factor Critical Violation

Code Number 8-3 (3-302.15)
Washing Fruits and Vegetables

Category: Food Protection From Contamination
Example: Bare hand contact with ready to eat food products.

Code Number 9-1 (3-301.11(C))
Handling of Food and Ice Minimized

Category: Food Protection From Contamination
Example: Ice cream scoops stored in stagnant water at room temperature.

Code Number 10-1 (3-304.12)
In-Use Food Utensils Properly Stored

Code Number 10-2 (4-302.11)
Food Utensils Available for Self-Service

Category: Personnel
Example: Employee preparing food with open, infected sores.

Code Number 11-1 (590.003 D/E)
Personnel With Infections Restricted/Excluded
Risk Factor Critical Violation

Category: Personnel
Example: Foodhandlers smoking and eating while preparing food.

Code Number 12-1 (2-301.12)
Proper, Adequate Handwashing
Risk Factor Critical Violation

Code Number 12-2 (590.004(E))
Prevention of Contamination From Hands
Risk Factor Critical Violation

Code Number 12-3 (2-401.11-.12)
Good Hygenic Practices
Risk Factor Critical Violation

Category: Personnel
Example: Food staff wearing soiled aprons and no hair restraints.

Code Number 13-1 (2-304.11)
Clean Clothes

Code Number 13-2 (2-402.11)
Hair Restraints

Category: Equipment and Utensils
Example: Cutting board has deep knife marks and not easily cleanable.

Code Number 14-1 (4-202.11)
Food Contact Surfaces Designed, Maintained, Installed

Category: Equipment and Utensils
Example: Wooden shelf has peeling paint.

Code Number 15-1 (4-202.16)
Non-Food Contact Surfaces Designed, Maintained, Installed

Category: Equipment and Utensils
Example: Dishwasher not effectively removing soil from tableware.

Code Number 16-1 (4-501.11/.15)
Dishwashing Facilities Designed, Maintained, Installed, Operated

Code Number 16-2 (4-301.12)
Three Compartment Sink Provided, Drainboards

Code Number 16-3 (4-204.117)
Low Sanitizer Alarm Installed (New Installations)

Category: Equipment and Utensils
Example: No test kits available to check concentration of sanitizer.

Code Number 17-1 (4-204.112/.115)
Equipment Thermometers and Pressure Gauge

Code Number 17-2 (4-302.14)
Test Kit Provided

Category: Equipment and Utensils
Example: Employee putting dishes into dishwasher with food still on dishes, not prescraped or rinsed.

Code Number 18-1 (4-603.12)
Pre-Flushed, Scraped, Soaked

Category: Equipment and Utensils
Example: Wash water is dirty and is not being changed frequently.

Code Number 19-1 (4-501.18-.110)
Wash, Rinse Water Clean, Proper Temperature

Category: Equipment and Utensils
Example: High temperature dishwasher final rinse is below 180F.

Code Number 20-1 (4-501.112/114)
Food Contact Surfaces Cleaned and Sanitized
Risk Factor Critical Violation

Category: Equipment and Utensils
Example: Wiping cloths used for raw food without being stored in separate sanitizing solutions.

Code Number 21-1 (3-304.14)
Wiping Cloths, Clean, Sanitized, Use Restricted

Category: Equipment and Utensils
Example: Tableware encrusted with dried food.

Code Number 22-1 (4-602.11)
Food Contact Surfaces Clean
Critical Violation

Category: Equipment and Utensils
Example: Dry food storage shelves have build-up of soil.

Code Number 23-1 (4-602.13)
Non-Food Contact Surfaces Clean

Category: Equipment and Utensils
Example: Pots and pans are not inverted on open storage rack.

Code Number 24-1 (4-903.11)
Clean Equipment and Utensils Properly Stored

Code Number 24-2 (4-904.11)
Clean Equipment and Utensils, Handled/Dispensed

Category: Equipment and Utensils
Example: Straws at self-service are not individually wrapped.

Code Number 25-1 (4-904.11)
Single Service Articles Stored, Dispensed

Category: Equipment and Utensils
Example: Shucked shellfish containers re-used to store other food products.

Code Number 26-1 (4-502.13)
No Re-Use of Single Service Articles

Category: Water
Example: Restaurant operating without hot water.

Code Number 27-1 (5-101.11)
Water Safe, Approved System
Risk Factor Critical Violation

Code Number 27-2 (5-103.11-.12)
Sufficient, Hot and Cold Water Under Pressure
Risk Factor Critical Violation

Category: Sewage
Example: Waste water backing into prep sink.

Code Number 28-1 (5-402.13)
Sewage and Waste Water Disposal
Critical Violation

Category: Plumbing
Example: Drainpipe below 3-compartment sink is leaking.

Code Number 29-1 (5-201/02.11)
Plumbing Installed and Maintained

Category: Plumbing
Example: Hose attached to mop sink faucet without backflow device.

Code Number 30-1 (5-203.14)
Cross Connection, Back Siphonage, Backflow
Critical Violation

Category: Toilet and Handwashing Facilities
Example: Food preparation sink being used for employee handwashing.

Code Number 31-1 (5-503.11)
Number, Convenient
Risk Factor Critical Violation

Code Number 31-2 (5-204/05.11)
Location, Restricted Use, Accessible
Risk Factor Critical Violation

Category: Toilet and Handwashing Facilities
Example: No soap or drying device at hand wash sink.

Code Number 32-1 (6-202.14)
Toilet Enclosed, Self-Closing Doors

Code Number 32-2 (6-501.11-.12)
Fixtures Clean, Good Repair

Code Number 32-3 (6-301.11-02.11)
Hand Cleanser, Hand Drying, Toilet Tissue, Signage

Category: Refuse Disposal
Example: Refuse containers do not have tight fitting covers.

Code Number 33-1 (5-501.13-.17)
Adequate Number, Frequency, Covered, Clean

Code Number 33-2 (5-501.116)
Vermin Proof

Category: Refuse Disposal
Example: Dumpster overflowing and area littered.

Code Number 34-1 (5-501.111/.115)
Outside Storage Area Clean, Properly Constructed

Category: Insect, Rodent, Animal Control
Example: Evidence of rodents or insects throughout the establishment.

Code Number 35-1 (6-501.111/.115)
Insects, Rodents, Animals, Outer Openings
Critical Violation

Category: Physical Facilites
Example: Floor under cooking line equipment is encrusted with grease.

Code Number 36-1 (6-201.11)
Floors Properly Constructed, Installed

Code Number 36-2 (6-501.11-.12)
Clean, Good Repair, Dustless Methods

Category: Physical Facilities
Example: Ceiling tiles are damaged or missing.

Code Number 37-1 (6-201.11)
Walls, Ceiling, Attached Equipment, Constructed, Clean

Code Number 37-2 (6-501.11-.12)
Good Repair, Dustless Cleaning Methods

Category: Physical Facilities
Example: Light fixtures above food products do not have protective shields.

Code Number 38-1 (6-303.11)
Adequate Lighting

Code Number 38-2 (6-202.11)
Fixtures Shielded

Category: Physical Facilities
Example: Kitchen areas are excessively hot with lack of ventilation.

Code Number 39-1 (6-304.11)
Rooms and Equipment Vented

Category: Physical Facilities
Example: Personal clothing is stored on shelf over food prep table.

Code Number 40-1 (6-305.11)
Dressing Rooms Clean, Lockers Provided

Category: Other Operations
Example: Chemicals stored on shelf above food prep area.

Code Number 41-1 (7-101.11)
Toxic Items: Original Labeled Container
Risk Factor Critical Violation

Code Number 41-2 (7-102.11)
Labeled, Common Name
Risk Factor Critical Violation

Code Number 41-3 (7-201.11)
Separation
Risk Factor Critical Violation

Code Number 41-4 (7-206.12/.13)
Pesticides Use Restricted
Risk Factor Critical Violation

Code Number 41-5 (7.207-09.11)
Medicines, First Aid Storage Restricted
Risk Factor Critical Violation

Category: Other Operations
Example: Mops and brooms are dirty, stored on floor.

Code Number 42-1 (6-501.113/.114)
Premises, Maintained, Unnecessary Articles, Maintenance Equipment Properly Stored

Code Number 42-2 (502.13)
Mop Sink Provided

Category: Other Operations
Example: Sleeping quarters not separated from food prep areas.

Code Number 43-1 (6-202.111/.112)
Separation From Living/Sleeping Quarters, Laundry

Category: Other Operations
Example: Soiled linens stored on floor and not in proper container.

Code Number 44-1 (4802/03.11)
Soiled Linen Properly Stored

Code Number 44-2 (4-903.11)
Clean Linen properly Stored

Category: Highly Susceptible Populations
Example: Ceasar Salad, Hollandaise Sauce, EggNog made with unpasteurized eggs.

Code Number 45-1 (3-801.11)
Food Restrictions and Food Preparation
Risk Factor Critical Violation

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