BRIGHTON HOUSE OF PIZZA
PASSMonday, July 24, 2023 at 7:44 PM
Violations Cited
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Observed employee handle raw meat use the register and then went to handle frozen french fries at the fryolator- Corrected on site Review glove use procedures and properly changing/ removing gloves between tasks
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.
590.007/7-207.11-P
Restriction and Storage-Medicines (P)
ersonal items vitamins and creams stored in food service area- Designate area for storage of personal health items
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Multiple soiled wiping cloths throughout- Sanitizer solution set up at the time of the inspection and corrected
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Multiple areas including floors shelving and the top of the knife rack with built up soils- Clean
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.