Bon Me
FAILMonday, April 1, 2024 at 3:52 PM
Violations Cited
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
All employees are not changing and wearing single-use disposable gloves. Leaving and returning to work station handling food clean equipment door handles of refrigeration units etc. Gloves are task specific and should not be worn continuously.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No written procedures for responding to the clean up of vomiting and diarrheal events - I provided via email during inspection Kit missing items - reviewed with PIC
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
3 refrigeration units missing thermometers 3 refrigeration units thermometers are broken
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
In use and in storage food containers are not labeled
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Using disposable bowls to scoop food condiments in food storage areas
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Using milk crates for storage in storage area
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.
590.003/3-305.14-C
Food Preparation (C)
Dipping cooked noodles in standing water at Noodle prep station
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 safety 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)
Old labels and residue on food storage containers in Storage
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.
590.004/4-901.11-C
Equipment and Utensils Air-Drying Required (C)
We nesting clean and sanitized bowls pans etc in ware washing and storage areas
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.
L1
Food Allergy Awareness Requirements: Poster - food establishments shall prominently display in the employee work area a poster approved by the Department no smaller than 8.5 by 11 inches relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy; and (d) Emergency procedure to follow if a customer has an allergic reaction to a food. Notice on printed menus and menu boards -food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer’s allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. Anti choking: While food is being served there must be an employee on the premises trained in Anti-Choking - During inspection there was not proof of an employee on the premises trained in Anti Choking
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements