Brandy Petes
PASSWednesday, July 1, 2020 at 6:03 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The refrigerator next to the grill area is running warm fish 50F chicken wings 54F. Provide proper cold holding of 41F or below. (The manager discarded all the items in the refrigerator and will just use the other refrigeration since the volume is very light)
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.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
There is no irreversible thermometer available for the high temperature dishwasher in the kitchen. Provide an irreversible thermometer to verify the hot water sanitizing temperature.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is some buildup under the fryers along the back of the grill and in the corners of the kitchen and dry storage room. Clean areas to remove food debris.
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.