BFresh
PASSTuesday, October 29, 2019 at 2:34 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Clam chowder just placed for hot holding registering 71F. PIC placed it for reheating. Reheat properly before placing for hot holding.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Some refrigerating units without interior thermometers. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Can opener encrusted. Clean and sanitize properly.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Some of thecooking line shelves and counters soiled. Clean properly.
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.