Bruegger's
FAILMonday, November 13, 2023 at 5:47 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Cook changing trash and employee entering food service areas donning gloves and handling equipment without washing hands. Review when how to wash hands. Sinks dry during visit.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.002(A)/2-101.11-PF
Assignment (Pf)
No posted certifications for food safety and allergen training. PIC stated Charles Shontell is certified. Post and ensure staff training provided.
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(A). Implement proper food safety 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 Adam Barnes must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed multiple food and non food contact surfaces with dried food soils spills and food debris. Clean to remove soils from cutting boards bagel /produce slicers interior of prep sink Merry chef of heavy carbon build up all storage carts shelving where clean equipment stored and shelving in walkin exteriors / interiors / gaskets of all refrigeration units exterior of non operating soda machine prep counter tops interior of self service beverage unit bakers racks for bagels in walkin.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sinks used in front to dump coffee and grinds. Hand sink in bagel prep used to store sanitizer bucket. Discontinue. Maintain clean accessible.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
No hair or beard restraints on employees. Provide.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Entire scoop stored on top of three cheese blend stored in walkin. Remove
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Multiple refrigeration units without conspicous thermometers. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Soils observed on walls behind front service equipment walls behind bagel kettle floors under and around equipment with accumulated debris. Clean to remove throughout the kitchen. Mop sink and floor of closet soiled and needs organization of tools. Mirrors in rest rooms soiled and mens room is odorous. Compressor and fan covers with dust. Clean and sanitize.
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.
590.004/4-603.16-C
Rinsing Procedures (C)
Middle compartment used to store soiled equipment. Demonstrated proper procedures Wash-rinse-sanitize manually.
Why This Matters
RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.
Code Requirements
ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.
590.006/6-301.14-C
Handwashing Signage (C)
Signage in womens room faded illegible. Replace.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.110-C
Using Dressing Rooms and Lockers (C)
Coats and shoes stored with bag in the box products. Remove and store properly away from food unCoats andt shoes storede with bag in then box products. Remove and stores properlyi away from food utensils equipment disposibles.
Why This Matters
EXTREME CONTAMINATION RISK: Shoes carry 421,000+ bacteria including E. coli (96% of shoes), C. diff (39% of shoes), and other fecal bacteria. Direct contact with food areas transfers these pathogens immediately. Studies show shoes track in more bacteria than toilet seats.
Code Requirements
Remove ALL personal items from food areas IMMEDIATELY. Establish designated storage: employee lockers/areas completely separate from food; at least 6 feet from any food prep; in separate room if possible. This is a CRITICAL violation requiring immediate correction.