ARTU
FAILThursday, October 17, 2019 at 3:33 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
They are reheating meatballs on the steam table 89F. Properly reheat items quickly and then store onthe steam table. (Manager reheated items on the steam table)
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
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The refrigerator on the line is running warm; cheese 47F eggplant 47F. Provide proper cold holding of 41F or below. (Items moved to other refrigeration)
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)
The high temp dishwasher in the kitchen is only reaching 100F for wash and rinse. Provide proper temperatures to be sure items are cleaned and sanitized. The low temp machine behind the bar has no sanitizer reading. Provide proper sanitizer levels. (Ecolab was called and employees were instructed to wash all the equipment in the low temperature machine in the back that is working properly)
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
They are saving the shellstock tags but they are not marking the date the bag was emptied. Mark all the tags with the date the bag was emptied.
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
There is no high temperature thermometer to verify the temperature of the dishwasher. Provide.
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.