Bon Me Restaurant
PASSMonday, August 15, 2022 at 5:20 PM
Violations Cited
590.003/3-202.11-P
Temperature (P)
No receiving temperatures taken or recorded per on site PIC for chicken recieved from commissary and not documented on temp logs provided at the time of inspection.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Person in charge could not provide invoices for foods being served on site. Provide detailed invoices sourced from a reputable licensed supplier.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Establishment is dicing cooked chicken from commissary at room temperature and placing into deep covered plastic containers product was 64F from room temperature preparation temperature loss. Instructed food worker to cool using indirect contact with ice. Product will be eventually reheated to above 165F upon use. COS
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Floor covering coming up in some area missing patch of floor covering near service line. REPEAT.
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.