Health Inspection: Warm Food, Mold/Mildew in Ice Unit, Unsanitzed Bar and Prep Area

The Framingham Health Department inspector ordered The Chicken Bone to toss all of its food and identified more than a dozen violations that posed an imminent health hazard. There were 8 violations related to food borne illness risk factors. 

Framingham Board of Health Sanitarian Matt Armendo inspected The Chicken Bone on Tuesday, April 16 - the day after the Boston Marathon.

Armendo re-inspected the Route 135 restaurant & pub on Wednesday, April 17 for the critical violations identified the day before to make sure they were fixed and corrected.

Many of the violations identified were almost identical to issues brought up during the production of the Spike TV show Bar Rescue 2 years ago, said Framingham Board of Health Chair Michael Hugo.

During the Tuesday, April 16 inspection Armendo noted the following issues in his written report:

• Small flip-top cooler temperature inside recorded at 52 degrees. Inside the cooler was chicken breasts (45 degrees), blue cheese (46 degrees) and burgers (45 degrees). All food was above temperature requirements. Inspector orders all food in cooler tossed into the trash.
• Inspector found another cooler at 52 degrees. He ordered all products tossed into trash.
• Inspector found milk at 50 degrees. Ordered tossed into trash.
• Inspector ordered ice unit shut down, cleaned and sanitized. Large build up of mold and mildew discovered.
• Fried chicken sitting out. Unknown when cooked. Inspector ordered chicken tossed in trash.
• Fried chicken batter dripped all over surfaces and not cleaned up.
• Salad dressings not refrigerated. Temperatures taken at 62-64 degrees. Inspector orders all open salad dressings tossed in the trash.
• Open 5-pound container of teriyaki glaze not refrigerated. Inspector ordered tossed into trash.

• Paper cups used to dispense sauces. Inspector orders all sauces, with paper cups tossed due to cross-contamination issues.
• Carrot dicer is not being cleaned after each use. Inspector identified a large build up of carrot debris in unit. Ordered to be cleaned and sanitized.
• Knife rack needs to be cleaned and sanitized. Inspector identified large visual buildup of debris/food.
• Microwave not cleaned or sanitized

• Onions in a bin were rotten. All ordered disposed into trash. Bins need to be cleaned and sanitized.
• Prep sink is being used for both prep and hand washing, a violation. Ordered to have designated prep sink and separate hand washing sink.
• Chemicals not stored in a designated area away from food. Ordered to be moved.
• Pizza kitchen steel door is not tight, allowing rodents and insects in.
• French fry freezers lacked thermometers.
• In the bar area, ice wells that have ice that are in contact with soda dispensing tubes need to be disposed of and all food for human consumption must be stored in a clean and sanitary environment. It was not and all food in that area was tossed.
• Floor areas need to be cleaned. Large build up of food and debris identified on all equipment.
• Certified food manager is needed at the establishment.
• Sanitizers were not mixed and at the strength recommended.
• Paper towel dispenser was located above where hot food is placed, a violation, due to cross contamination with food.
• Can opener located next to prep sink was covered in food and debris. Cross-contamination concern. Can opener ordered to be taken out of service, cleaned and sanitized.
• Allergen certification needed in 30 days
• Choke savers certification needed in 30 days
• Soda stored in unfurnished basement under drainage pipes and loose insulation. Inspector ordered soda must be moved.
• Food can not be stored in an unfinished area of the basement. Must be moved to a finished area of the basement.
• Consumer advisory for undercooked meat is incomplete on takeout, menus and online menus. No allergen statement on takeout menus.
• All cutting boards have deep slices and defects. Regulations call for smooths surfaces.

Hugo said the restaurant has fixed several violations, including all the critical violations, and it  will be re-inspected again to make sure all violations have been corrected.

At this time, the owner and the restaurant will not appear before the Health Board, Hugo added.