110 Grill
PASSWednesday, March 1, 2023 at 5:58 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsink at the bar - had no hand soap or papertowels- Provide; Handsink inside kitchen food prep area was used as dump sink- Discontinue using as dump sink and use for the purpose intended making it easily accessible for staff to wash hands. COS
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.
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Food Contact utensil knives handheld strainer are hung up wet or soiled or rusted on clean rack and or area - Remove all soiled and wet knives and properly wash rinse and sanitize then air dry before storing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Chlorine sanitizer in dishwasher at bar was too high Sanitizer is set up at the high temp dishwasher which was also too high- Discontinue using chloring for high temp dishwasher and make sure concentration for sanitizer buckets and low temp is registering within the proper range and level without being too high and toxic.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Items inside walk in cooler was outdated past the 7 days 1st in 1st out method. Properly date mark all foods thats prepared or opened and stored for 24 hours or more
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
The reminder and disclosure of raw and undercooked foods are really small on the menu- Make sure all disclosure and Reminders are at least 11 points font on menus for consumers to see.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.116-PF
Manual Warewashing Equipment Heaters and Baskets (Pf)
High Temp Dishwasher is not registering at the proper temperature for hot water sanitization PIC states using a chemical assist of chloring which is too high- Discontiue using high temp and utilize 3 bay sink until the warewash machine is repaired.
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
There is a coffee and drink station with a dump sink but no hand sink available there - Use the dump sink as the handwash sink to have staff wash hands while serving drinks to customers
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Handsink at the bar no hand drying towels and cleanser available- Provide the necessities of hand soap and towels so staff can properly wash hands COS
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)
CFPM- Certification is expired- Provide a current CFPM Certification 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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
In use utensils are located on the stove hung there to be used- Discontinue hanging in use utensils and place them in hot clean water and store there while in use or store with handles up in food.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ice Machine is soiled interior and around the perimeter- Clean to remove soils Stove and counter are soiled with old foods and grime- 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.
590.006/6-501.111-C
Controlling Pests (C)
Several areas with immature flies behind the bar area in the kitchen warewash area and also storage area upstairs in restaurant- Provide a an updated copy of IPM style pest control report more frequent visits until controlled. Last date 2/3/23. Provide updated
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Live rodent stuck on trap in the hall leading to tras area- Properly discard
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.
L1
Allergen certification is not posted - Post a current allergen certificate for consumers to see also post a current choke savers certificate
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements