110 Grill
FAILThursday, October 26, 2023 at 5:19 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Tomato soup 148F Squash soup 109F. Reheated two hours prior. Staff placed on hot hold to reheat. Reheat to 165F properly before placing in holding unit. Correctedon site.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002(A)/2-101.11-PF
Assignment (Pf)
Person in charge stated GM has Certification in Food Safety. GM to monitor and retrain staff. Post certifications.
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible thermometer. Provide. Wash and final gauges not registering properly. Repair.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control 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)
Interior of ice machine heavily soiled.Beer tap backs soiled. Interior of glass chiller bottom soiled. Interior of dishroom dishmachine has food debris. Clean all to remove.
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.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
No convenient access to a hand sink required for dishmachine soiled and clean hand washing. Two dump sinks available. Can change one adjacent to dishmachine and supply with soap and paper towels.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple food bottles without labels. Provide
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Fish in ROP package while thawing. Unpackage.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-204.113-C
Warewashing Machine Data Plate Operation Specifications (C)
No data plate information on dishroom dishmachine. Temperature gauges without temperature requirements posted. Provide.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Soils on several shelves in dishroom soils on bottom of slicer table on base of mop sink beer walkin shelving and on all walk in floors. Clean to remove.
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.
590.006/6-501.16-C
Drying Mops (C)
Mops stored in sink basin. Elevate to hang dry.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L2
No Allergen training posted.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements