110 Grill
PASSThursday, March 24, 2022 at 4:20 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Staff was prepping and preapring to cook for lunch I notice that all handsink had no paper towel or soap- PIC corrected and had soap and towels at each sink - Properly store soap and paper towels at handsink to ensure safe food handling
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Seasoned chicken wings stored over cooked rice in walk in cooler - Remove and place chicken on botttom store away from ready to eat foods
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not training staff on the importance of handwashing - Proper storage and food contact equipment was not clean.- Train staff on all areas of mentioned
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Several soiled knives and utensils on table with food debris or stored on clean knife racks or wedged between soiled equipment- Remove and properly wash- rinse and sanitize do not store knives wet or soiled air dy after cleaning
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
at the handsinks at the prep area and cookline no handsoap available- Provide handsoap at all handwash sinks for staff to wash hands properly- PIC change the soap container .
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No papertowels at handsinks at prep and cookline - Provide hand drying towels at handsink to ensure staff are washing hands properly
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No Certified Food Protection Manager Certification available- Provide a CFPM certificate from an Accredited food safety program
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths all over on cookline in warewash area and prep areas - Store all wiping cloths in sanitizer solution
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ice Machine in kitchen is soiled arounf the perimeter- Clean to remove soils Stove Oven and fryolators on the cookline is soiled encrusted with grease interior bottoms and exterior of equipment - Clean to remove soils
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
Post a current health permit in the establishement in a conspicuous area for consumers to see .
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements