BACKWOODS PIZZA
PASSWednesday, September 24, 2025 at 2:07 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed individual packed pasta stored in reach in unit @ 48F over 24hrs per PIC. Discussed with PIC to maintain cold holding @ 41F or below. PIC discarded pasta held over 24hrs
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.
590.003/3-202.15-PF
Package Integrity (Pf)
Observed multiple can goods with heavy dents at the seals stored on can good rack. Discussed with PIC to monitor and ensure all are in good condition while stored.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed prep tables in prep kitchen soiled with coffee and food spills; Observed bulk containers and lids inside walk in cooler / underneath prep table in prep kitchen heavily soiled; shelves above and along 3 bay sink / prep tables with heavy dust and grease spills; racks inside pizza station soiled; heavily soiled microwave and soils inside condiment fridge at front counter. Thoroughly clean all stated equipment and maintain cleaning with frequency
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed metal container stored in handsink at prep kitchen. Discussed with PIC to remove and maintain handsinks clear and accessible for handwashing only. COS
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Observed no handsoap at handsink in prep kitchen. Discussed with PIC to maintain handsoap at all handsinks at all times. COS
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Observed boxes of food stored in walk in on the floor. Remove and ensure all foods are properly stored elevated at least 6" off the floor. Observed cut lettuce stored in stagnant water in reach in unit @ grill station. Discontinue and maintain cut lettuce stored dry
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Provide constant running water at 3 bay compartment sink without leaks. Repair
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)
Observed heavy grease on floors under and around fryers. Thoroughly clean to remove all grease
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
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed hood sticker expired August 2025. PIC contact company while on site. Instructed PIC to submit confirmation of cleaning to the Health Division upon scheduling
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.