ASHMONT GRILL
PASS W/ CONDITIONSMonday, February 7, 2022 at 7:29 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Employee observed slicing ready to eat lettuce with no gloves. Discontinue all bare hand contact with any ready to eat foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
Sliced tomatoes and onions inside of the deli style cooler at 50F. PIC stated that the produce had just been prepared. Discontinue adn ensure all foods are being properly cooled prior to being placed pout for service. All other foods inside of the unit were at below 41F.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
At the time of the inspection there were no test strips available. Provide. Test strips have been ordered and manmagement is waiting on delivery. Invoice provided at the time of the re-inspection.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanititizing solution.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe under the 3 bay sink with a small leak. Address and make any necessary repairs. Work order has been placed for repairs to be done.
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.