BIG DADDY'S PIZZA
PASSSaturday, May 13, 2023 at 6:31 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products stored in fryolator baskets and at the cookline including chicken tenders and chicken breast with temperatures of 105F-110F. Removed at the time of the inspection and placed in refrigeration 05/09/23 Two baskets of cooked chicken tenders being held at the fryolators with a temperature of 104F Per the employees at the station the product is held there for sandwiches. Product was in the basket for less than an hour per employees Reviewed hot and cold holding procedures with staff- Product was removed and placed in refrigeration at 39F
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Rodent droppings noted throughout the upper and lower areas including behind equipment Pest control report provided at the time of the inspection from August 2022 Provide an updated pest control report to the Health Department from a licensed pest control company 05/09/23 Evidence of pest activity at the establishment- Rodent droppings noted in upper and lower areas Numerous sticky traps in restroom used by employees PIC unable to provide and updated pest control report from a licensed pest control company at the time of the reinspection
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.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Multiple employees throughout kitchen with no hair restraints- Corrected
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles at the prep line with no labeling- Provide
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.
590.005/5-501.113-C
Covering Receptacles (C)
Dumpster used by establishment with a missing lid- Repair Grounds around dumpster with soils and debris- Clean
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Wall to the left of the 3 bay sink in the lower level with damage annd missing tiles- Repair to make smooth durable nonpourous and cleanable
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.