Anoush' Ella
FAILWednesday, November 12, 2025 at 7:37 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Observed an employee on two or more occurances wash their hands with only water and scrubbed their hands for less than ten seconds. Food handlers must wash their hands following correct procedures.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Rice in large white container in walkin refrigerator is 46F. The owner of the business over the phone states they had checked the temperature of the rice when leaving their Watertown location at 38F and the drive is 20 minutes maximum. The rice had been delivered at 1pm and the temperature was checked by the health inspector at around 2pm. The management decided to voluntarily discard the rice. Hold cold TCS at or below 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In the hot holding drawers chicken skewers 110F cooked fish 109F cooked falafel 120F. The food had been placed in the hot drawers at around 11am and the person in charge decided to voluntarily discard all the foods in the hot holding drawers. Hold hot TCS foods at or above 135F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Quats sanitizer in red bucket and at the three compartment sink tested at 0ppm with the location and the health inspector's QT40 test strips. The cause was hand soap had been hooked up to the sanitizer line. Upon swapping the hand soap with sanitizer still no sanitizer was detected after running the sanitizer mix valve for five or more minutes. The management put a service call out for repair of the sanitizer dispenser and all locations at Timeout Market will be filling sanitizer from a different station tat tested at 200ppm.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The person in charge did not answer correctly: the proper hot holding temperature; the proper minimum cooking temperature for ground meats; the person in charge was not able to name more than two out of five reportable symptoms and none of the reportable illnesses. The person in charge should be knowlegable about food safety and employee health.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
There are multiple in use bottles and containers with foods in them without name labels. Provide name labels for foods removed from their original containers into new containers.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
The air filters at the bottom of the sandwich cooler are heavily encrusted with dust and soils; 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 equipment procedures. Train all staff. Document corrective actions taken.