AMRHEIN'S
PASSFriday, April 2, 2021 at 4:48 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Cover all exposed foods in the refrigeration / freezer units during extended periods of storage to ensure integrity and quality of the unwrapped food
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Ensure all ice scoops have a handle and if stored in ice do not store too deep so that the handle is in the ice
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Clean inside and outside of all equipment on the cooking line from visible food spills stains and soils - clean under toasters and waffle irons
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.
590.005/5-203.13-C
Service Sink (C)
Enclose exposed areas as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.111-C
Area Enclosures and Receptacles Good Repair (C)
Address issues concerning the rear entrance as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
Clean as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean kitchen floor walls and ceiling from all visible food spills stains and soils as discussed
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
Missing light covers above the ice machine and prep station in the kitchen replace
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Replace missing door sweep on the rear kitchen door leading into the kitchen
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove any broken equipment tables and rusted pieces of old equipment collecting outside by the kitchen swing door
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.