Bailey & Sage
FAILThursday, July 2, 2020 at 4:04 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The chicken in hot holding is 110F. Provide proper hot holding of 135F or above. (The manager reheated the chicken in the oven to 165F and turned up the temperature on the unit to hold the chicken at 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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The certificate posted at this location is the manager at the 100 Federal Street location. Provide a full time certified food manager at this location. There are multiple priority violations. Make sure the manager is monitoring critical control points and taking active managerial control to fix any issues that arise.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
There is no irreversible thermometer available to verify the accuracy of the gauges of the high temperature dishwasher. Provide a irreversible thermometer. (Equipment will be cleaned and sanitized in the three bay sink)
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.
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
The high temperature dishwasher is washing at 100F and rinsing at 108F. Provide proper temperature to be sure equipment is being cleaned and sanitized. (The manger was instructed to setup the three bay sink and wash rinse and sanitize all the equipment in the sink until the machine is working properly)
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
There are no paper towels at the handsink near the back room and in the basement near the three bay sink. Ensure that all the handsinks are stocked so employees can properly wash their hands.
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.