BROADWAY'S BEST PIZZA
PASSMonday, September 21, 2020 at 8:24 PM
Violations Cited
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Ensure all prep cook working with foods are wearing proper hair restraints during hours of operation uncluding non business
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-602.11-C
Food Labels (C)
Label all bulk food storage containers to properly identify the contents such as sugar flour salt ect.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.004/4-602.11-C
Equipment Food-Contact Surfaces and Utensils-Frequency (C)
Clean large mixing bowl used for pizza dough from all visible food spills stains and 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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Identify the prep sink clearly as discussed. No prep sink on site. Submit variance request to use middle bay with strainer to wash fruits and vegetables.
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.