BIRCH STREET BISTRO
PASSThursday, October 7, 2021 at 5:52 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed beef in walk in unit @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in shallow pans in walk in unit. Corrected on site
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Observed no sanitizer for chemical dishmachine. PIC stated the order has been placed for sanitizer and delivery is pending. The 3 Bay sink is being used as the alternative at this time of inspection. Quats - 200ppm.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible thermomete on site for high temp machine. Provide
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Observed hood filters removed and secured in place. Maintain filters tight fitting
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed soiled ice build up and food spills in upright freezer and deep freezer. Clean to remove soils
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)
Observed leaky faucet @ 3 Bay sink and leak underneath Bar handsink. Repair
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.
L1
Post the current permit for food establishment in a conspicuous place for consumers
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements