Berklee Noodles
FAILThursday, January 21, 2021 at 6:13 PM
Violations Cited
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit /diarrhea clean up kit on site.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Datemarkings missing on prepped items in the refrigeration units.Provide proper datemarkings on all items held 41F or below for more than 24 hours.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
Provide an irreversible temperature indicator for the high temp dish machine. Dish room:High temp dish machine wash guage reading 120F.Repair Maintain wash temp minimum 150F or per manufactures guidelines. Rinse gauge reading 188F
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No food thermometer on site.Provide proper food thermometer at the cook line.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Provide paper towels in each rest room.
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)
Items in the large walk in freezer observed stored directly on the floor.Elevate items at least 6 inches off the floor during storage. Clean & organize freezer storage.
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.
590.003/3-501.13-C
Thawing (C)
Frozen pork items observed thawing on table top in the basement.Discontinue. Thaw items under cool running water or under refrigeration. PIC removed to refrigeration. Discussed proper thawing procedures with the PIC
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Clean cutting boards observed stored on the floor.Discontinue.Store clean cutting boards in a designated location at least 6 inches off the floor.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Hood sticker observed expired on 5.14.20.Provide proper hood cleaning.Post new sticker PIC instructed to forward E-mail confirmation to the Health Division for an appointment.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Replace worn/damaged door sweep at the basement entrance.
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 food safety procedures. Train all staff. Document corrective actions taken.