Berklee Noodles
PASS W/ CONDITIONSThursday, August 14, 2025 at 3:34 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In kitchen inside toaster oven observed cooked beef slices. PIC states they had been cooked at around 10:00am today. Temped at 90F. Hold all cooked foods at 135F or above.
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.
590.005/5-202.13-P
Backflow Prevention Air Gap (P)
At prep sink provide proper air gap. 8/14/25: On compliance visit PIC stated there is a plumber coming in the next day or two to evaluate the air gap at the prep sink. Send plumbers report once received to damien.yee@boston.gov
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Provide training in food protection temperatures to all employees and PIC when CFPM is not present. 8/14/25: On compliance visit there was still improper storage of raw chicken stored directly on top of raw fish. Provide training for food storage for employees.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed rodent droppings under seta in dining area underneath storage racks in basement. Clean and sanitize floors and shelving of droppings. Provide detailed pest control reports to damien.yee@boston.gov
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
In standing fridges in kitchen observed raw animal product stored directly over cooked animal product and RTE produce. Store raw animal product below RTE foods and cooked animal foods. 8/7/2025 On compliance visit observed raw chicken stored directly above and touching raw beef and fish in standing two door fridges. PIC corrected on site. 8/14/25: On compliance visit in standing two door fridge in back of kitchen there was raw chicken stored directly on top of raw fish. Store raw meat products properly according to cooking temperatures.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Throughout kitchen observed foods stored directly on ground. Eleveate all foods and food contact items at least 6" off ground.
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.
590.006/6-201.18-C
Walls and Ceilings Studs Joists and Rafters (C)
Provide enclosed ceiling in food prep area. Remove bucket hanging from HVAC duct in kitchen area. 8/14/25: On compliance visit PIC said someone had come to evaluate the installation of the ceiling in the prep area. Provide a contractor's estimate of work to damien@yee@boston.gov
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
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
In basement the lightbulbs have no shieldings or coverings. Provide shielding or coverings. 8/14/25: On compliance visit LEDs have been purchased and are getting ready to be installed in the next few days. Install protected lights in basement area.
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.