Best Fried Chicken
FAILWednesday, July 31, 2024 at 3:49 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Sliced onions inside of the flip top cooler with an elevated temperature of 55F. PIC stated that the onions had just been prepared. Address and ensure all TCS foods are properly cooler prior to being placed out for service. All other foods insde of the unit were at below 41F.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.007/7-206.12-P
Rodent Bait Stations (P)
Open bags of poison observed under the storage shelves on the second floor. Discontinue and use the appropriate pest control equipment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper pest control procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Sinlge use to go container being used to dispense out of bulk food bin. Discontinue and use handled scoops to prevent contamination from 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Excess moisture observed on the lower shelf of the flip top cooler. Clean to remove and make any necessary repairs. Stroage rack above hte 3 bay sink visibly soiled and with food debris. Clean to remove.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hot water faucet at the second hand sink not functioning. Faucets at the first hand sink not functioning . Address and make any necessary repairs.
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.