Inspection Report

Business Name
Boston's Bar & Grill

Business Address
1730 E ELLIOT RD TEMPE AZ 85284

Permit Number
FD-06529

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/9/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl 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.

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. 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.

Addl 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.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl 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.

Comments/Details

No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.