Back Deck
PASSThursday, May 29, 2025 at 5:44 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked chicken from the previous night with an elvated temperature of 62F. Discontinue and ensure proper cooling methods are in place. Out of temperature chicken was voluntarily discarded at the time of the inspection.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
At the time of the inspeciton there was no Food Allergen Certification posted. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Large pot of cooked eggs observed being placed into hand sink. Discontinue and ensure all food preparation is being conducted in a clean and safe manner.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Last 2 door cooler on the cooking line with excess moisture. Address clean to remove and make any necessay repairs. Unit was functioning properly at the time of the inspection. Drip tray to the 2 door basement freezer appears to have a small leak. Address and make any necessary repaoirs.
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)
Ceiling vents in the dish room with a dust like substance. Clean to remove.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Portion of satinless steel flooring of the second basement walk-in cooler is lifted and coming up posing a tripping hazard. Address and secure floor paneling.
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