Boston's Restaurant, 7375 Boston Blvd, Springfield, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Boston's Restaurant
Address: 7375 Boston Blvd, Springfield, Virginia
Total inspections: 18
Last inspection: Mar 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. Observed rice and onions stored on the floor.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried food bar
  • 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: observed food in prep units and reachins must be labeled.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. Observed two units not operating.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed pest control powder.
March 31, 2009Critical Procedures32Details / Comments
  • 2-102.11(C) - Critical (CORRECTED DURING INSPECTION) The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  • 2-301.14(A)-(I) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
  • 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw hamburger and raw chicken being stored above RTE vegetables in the reachin freezer.
  • 3-302.11(A)(2) - Critical (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw pork in the walkin cooler.
  • 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.14(A) - Critical (CORRECTED DURING INSPECTION) The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
  • 3-501.15(A)(1)-(7) - (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1) Observed potatoes (76F) being cooled in a 6-8 inch deep plastic container.
  • 4-101.11(D) - Repeat Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.1) Observed wooden/wire strainer being used in food prep.
  • 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in cardboard boxes.
  • 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining the exterior of the microwave.
  • 4-202.16 - Repeat Soda crate(s) found used for the following purpose(s):1) Shelving
  • 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Interior shelving of the walkin cooler (rusted),2) Missing condenser covers on the reachin units.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Thermo Kool walkin cooler,2) Hobart reachin freezer,3) Hobart prep cooler.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units,2) Sides of the fryers.
  • 4-903.11(D) - Observed equipment and single service items being stored on the floor.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) GE toaster,2) Proctor Silex toaster.
  • 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
  • 5-501.113(B) - Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Floor tiles in the food prep area,2) Walls in the hallway,3) Walls in the dry storage area,4) Walls around the mop sink,5) Mildew overgrown caulking in the dishwashing area.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  • 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the dishwashing area,2) Ceiling tiles,3) Walls in the dry storage area,4) Walls in the food prep area.
  • 6-501.14(A) - Repeat Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  • 6-501.16 - Observed that mops are improperly stored between use.
March 11, 2008Routine622Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw chicken being stored above cooked gyro in the walkin freezer,2) Observed raw sausage being stored above RTE tuna salad in the reachin cooler,3) Observed raw hamburger being stored above RTE milk in the prep cooler.
  • 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Ham (TPC--48F),2) Cheese (TPC--46F),3) Cheese (DPC--45F),4) Canteloupe (Buffet--53F).
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1) Observed food being stored in plastic grocery bags.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed food covered with cloths.
  • 43.1-1-5(b) - Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.1) Observed True prep cooler at 47F.
November 02, 2007Critical Procedures46Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed bowls being used to dispense food.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Beef (HRC) 44F,2) Liquid Eggs (ice bath) 51F,3) Ham (TPC) 48F,4) Cheese (TPC) 45F
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:1) Steak,2) Hamburgers,3) Eggs,4) Sushi.
  • 4-101.11(D) - The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:1) Observed wooden/wire strainer being used in food prep.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed utensils being stored in a cardboard box,2) Observed wooden shelving in the dry storage area.
  • 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed aluminum foil lining equipment.
  • 4-202.16 - Soda crate(s) found used for the following purpose(s):1) Shelving,2) Storage.
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Food containers,2) Interior shelving of the prep cooler (rusted).
  • 4-501.11(B) - The door gaskets of the following are damaged:1) ThermoKool walkin cooler,2) Delfield reachin cooler,3) Delfield prep cooler.
  • 4-502.13(A) - Tofu containers were observed reused for the storage of food.
  • 4-602.12(A) - The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Exterior of pots (grease build up).
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Sides of fryers,2) Shelving in the food prep area.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Panasonic rice cooker,2) Proctor Silex toaster.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the front food prep area is blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 6-201.11 - Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-303.11(C) - Observed burned out lights in the dishwashing areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Walls in the food prep area,2) Walls in dry storage.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor drains,2) Ceiling tiles,3) Walls in the dry storage area,4) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
June 22, 2007Routine321Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when 1) in refrigerated storage, 2) in hot holding, 3) being cooled and/or 4) being reheated.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken and beef stored together.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  • 3-501.15(A)(1)-(7) - Corrected During Inspection The methods used for cooling were not adequate. Observed chicken being cooled in a four inch deep pan.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
  • 4-903.11(D) - Observed equipment being stored on the floor.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
December 08, 2006Critical Procedures46Details / Comments
  • 3-501.15A - Repeat The methods used for cooling were not adequate.
  • 4-501.11A - The Delfield 2DR prep reachin in kitchen did not maintain 41F ambient air temperature.
  • 4-501.11B - Repeat The door gaskets of the following equipment are damaged: 1) Hobart over/under refrigerator2) Delfield 2DR prep refrigerator in kitchen.
  • 4-502.11C - The water pressure gauge on the Hobart dishwasher is not in good repair and/ or not accurate in the range of use.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: plastice STRAINERS
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-303.11B - Inadequate lighting was noted in BOTH Hobart refrigerators in the kitchen.
  • 6-303.11C - Inadequate lighting was noted in the hood area. Light bulbs are out.
June 12, 2006Routine08Details / Comments
  • 3-501.17C - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli turkey loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
  • 4-502.11C - Repeat The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
December 20, 2005Follow-up13Details / Comments
  • 2-103.11L - Staff were not monitoring temperatures of foods at buffet and were not stocking buffet with ice to keep foods cool.
  • 3-302.11A1 - Critical Repeat Raw chicken stored above ready to eat beef dish in walk in freezer.
  • 3-302.11A4 - Critical Unwrapped or uncovered chicken in freezer.
  • 3-305.12G - Food storage under table used to store dirty utensils and where water is regularly used.
  • 3-501.15A - The methods used for cooling rice, breakfast sausage and other foods were not adequate.
  • 3-501.16B - Critical Repeat Buffet items such as dressing, macaroni sld etc found above 45 F.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) tuna salad potato salad etc in the refrigeration unit is not properly dated for disposition.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed deli ham loaf in the refrigeration unit was not properly dated for disposition after opening.
  • 4-301.11 - Buffet mechanism did not maintain potentially hazardous foods at required temperatures. Upright refrigeration unit at left of wok station was not maintaining foods at required temperatures as air inside was at 50 F.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration [observed less than 50 ppm]
  • 4-501.11B - Repeat The door gasket of the two door upright refrigeration unit was torn.
  • 4-502.11C - The ambient air temperature gauge on the two door upright unit left of wok station is not in good repair and/ or not accurate in the range of use.
  • 4-903.12A - Clean meat slicer stored on floor under bar sink.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- PS toasters- Hamilton Beach mixer.
  • 6-501.111C - Critical Methods are not being used to control pests.
  • 7-201.11A - Corrected During Inspection Critical Containers of homegrade pesticide were stored adjacent to a meat slicer on the bar floor.
December 13, 2005Routine88Details / Comments
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A2 - Repeat Observed no splashguard installed on the front handsink.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken salad (TPC#1-47F) cold holding at improper temperatures.
  • 3-501.16C - Critical Repeat Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) True Prep Cooler #1--48F.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Rust on shelving underneath grill,2) Sprayhose.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-602.12A - Repeat Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Walkin condenser fans.
  • 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-202.11A - Repeat Lights bulbs in the buffet are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Cove molding in the dishwashing area,5) Gaps along cove molding behind the ice machine,6) Floor tiles around the back handsink,7) Walls in the front food prep area,8) Duct tape on the wall in the front food prep area.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
July 07, 2005Follow-up217Details / Comments
  • 2-301.14A - Critical Repeat Observed no handwashing.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used to dispense bulk food.
  • 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs being stored above vegetables.
  • 3-302.12 - Repeat Unlabeled food containers.
  • 3-304.12 - Observed ice scoop being stored in the ice bin.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11A2 - Observed no splashguard installed on the front handsink.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-306.11 - Observed unprotected open pitchers of water on table for customer self service.
  • 3-501.16B - Corrected During Inspection Critical Repeat Cheese (PC#1-55F), Chicken salad (TPC#1-51F), Shell eggs (TWC-45F), Cheese (TWC-45F), Ribs (TPC#2-53F), Cheese (TPC#2-52F), Fish (HRC#2-44F) cold holding at improper temperatures.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed the following:1) Prep Cooler #1--53F,2) Silver King Reachin Cooler--51F,3) Delfield Reachin Cooler #1--54F,4) True Prep Cooler #1--52F,5) True Prep Cooler #2--56F.
  • 4-101.11A - Critical Observed food being stored in trash bags.
  • 4-101.11D - Repeat Observed the following being used:1) Paintbrush,2) Wire and bamboo wood strainer.
  • 4-204.112B - There was no temperature measuring device located in the reachin units.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Missing cover plate on condenser fans on the reachin units,2) Rust on shelving underneath grill,3) Sprayhose,4) Food containers.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Food debris on the knives in storage,2) Slicer3) Carrot slicers.
  • 4-602.12A - Observed the following soiled with accumulations of grime and debris:1) Exterior of pots.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Sides of the grills and fryers,3) Exterior of dishwasher,4) Shelving in the walkin unit,5) Walkin condenser fans,6) Interior of the walkin unit.
  • 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 4-904.11B - Repeat Utensils were not stored with the handles up.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Carrot slicers,2) Panasonic rice cooker.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 6-201.11 - Repeat Observed nonsmooth ceiling tiles in the bathrooms.
  • 6-202.11A - Lights bulbs in the buffet are not covered by a protective shielding.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Walls around the mop sink,2) Cove molding around the mop sink,3) Walls in the dry storage area,4) Mildew overgrown caulking in the dishwashing area,5) Cove molding in the dishwashing area,6) Gaps along cove molding behind the ice machine,7) Floor tiles around the back handsink,8) Walls in the front food prep area,9) Duct tape on the wall in the front food prep area.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Ceiling tiles,2) Walls in the dry storage area,3) Floor/wall junctures underneath and behind equipment and shelving,4) Floor drains,5) Wall behind three compartment sink,6) Walls in the dishwashing area.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
June 08, 2005Routine--Details / Comments
  • 4-101.111 - Repeat The nonfood contact surface of the wooden shelving in dry storage is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  • 4-501.11A - Repeat Walkin unit door were observed in a state of disrepair and damaged.
  • 6-501.11 - Repeat Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
  • 3-501.16B - Critical Repeat Tuna (50), Chicken (49), Pasta (48) cold holding at improper temperatures.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 4-101.11D - Repeat Observed wooden/wire strainer being used in food prep.
  • 6-201.11 - Repeat Observed nonsmooth acouistic ceiling tiles in the bathroom.
  • 6-501.12A - Repeat Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
November 04, 2004Follow-up18Details / Comments
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-901.11A - Food containers were not found stacked while wet after cleaning and chemical sanitization.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.12 - Unlabeled food containers.
  • 6-501.12A - Ceiling tiles, walls behind sinks,floor/wall junctures around dishwasher, walls around water heater, walls arouind dry storage, walls throughout facility noted in need of cleaning.
  • 4-903.11D - Observed utensils, pots, and pans being stored on the floor.
  • 4-101.111 - The nonfood contact surface of the wooden shelving in dry storage, aluminum foil lining shelving, cardboard boxes used for utensil storage are not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11B - The door gaskets of the reachin and walkin units are damaged.
  • 4-904.11B - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior of ice machine, slicer, soda nozzles
  • 4-501.11A - Interior of ice machine (rust), and walkin unit door were observed in a state of disrepair and damaged.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-501.11 - Wall behind three comaprtment sink, cove molding in the dishwashing/food prep areas, and missing ceiling tiles are not maintained in good repair.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.16B - Critical Tuna (W), Chicken (RI), Pasta (RI) cold holding at improper temperatures.
  • 4-903.11B - Clean utensils were observed stored with the food-contact surface facing upward.
  • 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  • 5-202.13 - Critical Observed spray hose extend below the flood rim on the prewash sink.
  • 5-501.113B - Outside refuse container was uncovered.
  • 2-301.14A - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 4-101.11D - Observed wooden/wire strainer being used in food prep.
  • 6-201.11 - Observed nonsmooth acouistic ceiling tiles in the bathroom.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 7-201.11B - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-903.11C - Single service cups were observed stored unprotected at the soda fountain area.
October 25, 2004Routine718Details / Comments
No violation noted during this evaluation. October 21, 2004Follow-up00Details / Comments
43.1-3-5 - Critical Observed first and second generation live roaches around in the dishwashing area and in the bulk food containers by the dishwasher.October 20, 2004Other--Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw hamburger patties were stored next to bread and above vegetables inside the double-tier refrigerator.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in coolers..
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food other than the original foods.
  • 4-501.11B - Repeat The door gasket of the refrigerator doors are damaged.
  • 3-501.16B - Critical Repeat The tuna salad and on the deli line and on the buffet were cold holding at improper temperatures.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris : rubber gaskets on some refrigerator doors.
  • 6-501.11 - The walls in some areas are not maintained in good repair.
  • 4-202.16 - Repeat Milk crate(s) found used for the following :
  • 6-501.12A - The floor under stationary equipment in the kitchen are in need of cleaning.
  • 6-301.12A - Observed that no paper towels were available for hand drying at the dish machine area hand sink.
October 20, 2003Routine29Details / Comments
No violation noted during this evaluation. June 23, 2003Follow-up00Details / Comments
  • 4-301.11 - The salad bar is not capable of maintaining potentially hazardous food at 41F or lower.
  • 4-204.114 - The warewashing machine is not properly equipped with baskets to minimize internal cross contamination. Only one basket was noted in he dish area.
  • 3-501.16B - Critical Repeat All of the potentially hazardous foods including salads and salad dressings were cold holding at improper temperatures on the salad bar.
June 03, 2003Follow-up12Details / Comments
  • 4-903.11B - Clean pans were not observed stored in a position to allow air-drying in the dish machine area..
  • 5-501.113B - Outside refuse container was uncovered. The side door of the dumpster was found opened.
  • 4-202.16 - Milk and bread crate(s) were found used as racks for storing pans and food supplies.
  • 6-202.15 - The base of the back door to the restaurant has an opening.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees were seen handling sandwiches with their bare hands in the deli section.
  • 4-501.11B - The rubber gaskets on the doors of the prep-line refrigerator in the kitchen are torn.
  • 6-501.16 - Mops and brooms not hung up to air dry. A wet mop was found placed directly on the floor near the mop sink.
  • 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-302.11A4 - Critical Uncovered food containers were noted in the walk-in refrigerator.
  • 5-205.15B - Critical Repeat The floor sink at the dish machine is slow to drain.
  • 3-501.16B - Critical Repeat Several food items on the buffet table were cold holding at improper temperatures.
  • 4-501.14 - The temperature display case on the dish machine is heavily soiled.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-502.13A - Repeat Manufacturer containers such as butter and tofu cans were observed reused for the storage of other food items.
May 28, 2003Routine411Details / Comments

March 31, 2009 (Critical Procedures)


Violations: Comments:
The purpose of today's visit was to conduct a critical procedures inspection. If there are any questions please contact the EHS inspector.

March 11, 2008 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Rice (HH--136F, 166F), Potatoes (cooling--76F), Chicken Noodle Soup (HH--170F), Tuna Salad (buffet--37F), Melon (buffet--36F), Chicken Salad (buffet--38F), Deviled Eggs (buffet--38F), Wings (buffet--138F), Fried Rice (buffet--135F).
Facility Data Sheet
Hot Water Heater: Rheem G75-125 which uses 125,000 BTU's to produce 113 GPH of 120oF water at an 80oF rise--NSF rated.
Dishmachine: Hobart AM-14 hot water dishamachine which uses 64 GPH
Grease Trap Cleaning: Semi-annually (last service November 2007)
Ventilation Hood Cleaning: Semi-annually (last service 11.09.07)
Ventilation Hood Filter Cleaning: N/A
Pest Control Service: Monthly (last service 02.25.08)
Applicable Consumer Advisory: Yes

November 02, 2007 (Critical Procedures)


Violations: Comments:
This is a critical procedures evaluation.
Additional Temperatures: Canteloupe (Buffet--53F), Scrambled Eggs (Buffet--143F), Habsh Browns (Buffet--140F)

June 22, 2007 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Consumer Advisory
If an animal food such as Meat, Poultry, Seafood, Shellfish, or Eggs is served or sold raw, or undercooked, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a consumer advisory, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The advisory shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
1. Regarding the safety of these items, written information is available upon request;
2. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or
3. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Facility Data Sheet
Hot Water Heater: Rheem RF250-76A which uses 250,000 BTU's to produce 225 GPH of 140oF water at a 100oF rise--NSF rated
Dishmachine: Hobart AM-14 heat dishmachine which uses 64 GPH
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months
Pest Control Service: Monthly
Applicable Consumer Advisory: Yes

December 08, 2006 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

June 12, 2006 (Routine)


Violations: Comments:
Deli meat - True 2DR prep - 44F.
The purpose of this visit was to conduct a routine inspection.
The hot and cold hold temperatures on the buffet were very good. Date marking was in place in the walkin refrigerator. It was clarified that the "count" of seven days stops while the food is in the freezer. When the prepared food is removed from the freezer the count continues to a total of seven days under refrigeration.
The CFM stated that the mechanical dishwasher is not used. It is functional. It must work properly. The pressure gauge is registering too high a pressure during the rinse cycle on the machine. Have the machine serviced to register 15-25psi during the rinse cycle.
Owner/manager must monitor handwashing. No handwashing was observed during the inspection. Gloves were worn during the preparation of ready to eat foods.
The next routine inspection will be in approximately six months.
Water heater: Rheem F250 74A; 250000BTU; 227.9gph recovery rate @ 100F rise.
Dishwasher: Hobart AM-14; 150F wash/180F rinse.

December 20, 2005 (Follow-up)


Violations:

December 13, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Buffet temperatures are not being monitored and ice supply was non existent as it had melted. Please correc this situation promptly.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – Raw Poultry
MIDDLE SHELF – Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSMith, BTR 410 A; 399,000 BTUs; recovery rate is 439 Gallons per Hour.
Dishwasher: Hobart chemical dish machine
Hood System: Every 6 Months
Pest Control: Monthly
Consumer Advisory: in place for beef items. asterisks lacking at this point in menus.

July 07, 2005 (Follow-up)


Violations: Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

June 08, 2005 (Routine)


Violations: Comments:
Cheese (PC#1) 55F, Steak (SKRC) 37F, Sausage (DRC#1) 23F, Hamburger (TPC#1) 34F, Chicken Salad (TPC#1) 51F, Shell Eggs (TWC) 45, Cheese (TWC) 45F, Ham (HRC#1) 39F, Ribs (TPC#2) 53F, Cheese (TPC#2) 52F, Fish (HRC#2) 44F.
Buffet:
Potato Salad 37F, Deviled Eggs 39F, Sushi 39F, Egg Roll 147F, Pork 148F, Fried Rice 190F.
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

November 04, 2004 (Follow-up)


Violations:

October 25, 2004 (Routine)


Violations: Comments:
Hot Water Heater-Rheem RF250-76A

October 21, 2004 (Follow-up)

Comments:
This is a follow up in response to a closure yesterday 20 October. Observed no roaches during inspection and that the facility has been and is undergoing a thorough cleaning. Permit is hereby reinstated.

October 20, 2004 (Other)


Violation: 43.1-3-5 - Critical Observed first and second generation live roaches around in the dishwashing area and in the bulk food containers by the dishwasher.
Facility needs to be treated by a professional pest control company as soon as possible to eliminate any pests or pest harborage.
Comments:
This inspection started as a routine but was not completed. Observed first and second generation roaches in the dishwashing area and in the food supply by the dishwasher. Discussed with the manager the situation. In the discussion it was decided that facility must cease all operations immediately after lunch provided that the food being served is safe. After closure the pest control company is to treat the facility to eliminate any and all pests and pest harborage. After the pest control campany is finished, the facility must be cleaned thoroughly. Page me when the facility has been treated and cleaned so that the permit may be reinstated.

October 20, 2003 (Routine)


Violations: Comments:
This was a routine inspection. Correct all remaining violations as soon as possible or by the next inspection. The buffet unit was cold holding at good temperatures. The dish machine was operating properly.

June 23, 2003 (Follow-up)

Comments:
This was a follow-up inspection to verify completed corrections regarding the cold-holding of foods on the buffet table.Previously, foods on the buffet were not held at proper temperatures on the cold holding section of the buffet unit.These foods were ordered to be discarded.
The buffet table is maintaining foods at 41F and lower during today's inspection. The temperature of the unit was adjusted and is now working properly. Continue to hold all potentially hazardous foods at proper temperatures at all times. Hold cold foods at 41F or lower and hot foods at 140F or higher to prevent the growth of harmful bacterial that cause foodborne illness.

June 03, 2003 (Follow-up)


Violations: Comments:
This is a follow-up inspection to check the salad bar, clogged floor drain at the dish machine area, and other violations cited during the recent routine inspection. The drain now flows freely and the machine has been cleaned. However, the salad bar is still not able to maintain foods at 41F or lower. All of the foods checked were above 55F in temperature. These foods were ordered to be discard and salad bar closed immediately.
During the inspection, it was revealed that the salad bar was turned off and was providing no cooling. The unit was filled with water but the temperature of the water was only 49F and could not possibly hold any food at 41F or lower. The manager indicated that the salad freezes if it is not turned off. The manager has been advised to fix the salad bar within the next 10 days and that the unit must be capable of maintaining all foods at 41F or lower to prevent harmful bacterial growth causing a food borne illness outbreak.
A follow-up inspection will be conducted tomorrow to verify proper set-up of the ice bath on the salad bar unit and an other follow-up inspection will be conducted within 10 days to verify completed correction in fixing the unit ensuring proper cold-holding temperatures.

May 28, 2003 (Routine)


Violations: Comments:
Other foods temperatures were checked and noted as follow: sushi = 70F, lomein = 150F, general tso chicken = 144F.
A follow-up inspection to verify compliance, will be conducted within five working days.The drain at the dish machine must be flowing properly and the temperatures of the food on the cold-holding section of the buffet table must be 41F or lower by the follow-up date. Also, all other violations cited must be completely corrected by that time.

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