BERTUCCI'S
PASSThursday, May 8, 2025 at 3:34 PM
Violations Cited
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
PLease have the dishwasher wash gauge repaired. I ran the dishwasher 6 to 8 times it it only got to 120F. The rinse and at the plate in the proper range.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of rodent droppings in prep rooms mop sink area and under/in pizza oven that is not being used. Please do a deep cleaning of all areas and have pest control come out as much as it takes before re-inspection date. Please email them to me as you get them. PIC stated that pest control did not show up last week. Pest control should be inspecting each week. PIC will need to be sure that pest control is checking ceilings in back rooms and dinning room and under tables in dinning room.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
PIC will need to post and up to date Allergen certificate.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
PIC will need to clean... exterior of the inplace cooking equipment Wire shelves in walk insBrown grime build up on top of dishwasher.
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.
590.004/4-904.11-C
Kitchenware and Tableware-Preventing Contamination (C)
In basement storage found the to go containers on the floor. All boxes need to be stored off the floor 6 inches.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Grout lines in warewashing filled with debris. Please clean and replace grout
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
PIC will need to clean the floor along the walls in prep room back prep area cookling line under and behind cooking equipment and under shelves in walk ins.
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
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In basement by back door the old dishwasher is leaking grime onto the floor. please remove and clean floor.
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.