Amelia's Cluck & Smash
FAILMonday, December 6, 2021 at 5:06 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Case of tomatoes on walk-in floor stored under cases of raw beef. Corrected on site. Raw meat can contaminate ready to eat vegetables. Do not store ready to eat vegetables under raw meat or on the floor.
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Cooked rice in hot holding at 109F. PIC stated rice had been reheated for hot holding less than an hour prior. Rice was reheated to 165F and placed into hot holding. Use thermometer to confirm that foods reheated for hot holding are correctly reheated to 165F and above.
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
590.003/3-501.14-P
Cooling (P)
Full 4 gallon bucket of cooked black beans from previous day in walk-in cooler at 50F. Discarded by PIC. Cool foods in shallow metal pans stirring frequesntly to release heat. Use thermometer to monitor cooling time and temperature.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.007/7-207.11-P
Restriction and Storage-Medicines (P)
Burn spray stored next to beverage dispenser. Removed by PIC. Store medicines away from food and dispensing equipment.
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 food storage procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC neds to monitor cooling and reheating processes and retrain staff. Use thermometer to confirm that foods are hot or cold as required. Monitor and retrain staff on importance of hand washing and do not alllow hand sink to be blocked.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink blocked by laptop computer. Removed by PIC. Hand sinks must always be available for staff to wash hands. Do not block obstruct or store anything in a hand sink. Hand sinks are for hand washing only.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloth on cook line observed soiled and not stored in sanitizing solution. Replaced by PIC with chlorine bucket and new cloth. Discontinue washing and reusing soiled towels. Launder towels in washer and dryer.
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Foil used to cover shelves for take out containers. Remove foil and maintain shelves clean and sanitized. Do not use foil because it can break and melt and potentially contaminate food.
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)
Old mouse dropping at back door to kitchen. Clean and monitor for activity. Spilled rice and other debris under shelves in basement storage. Clean to avoid attracting and haboring pests.
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.