Crave Mad For Chicken
FAILWednesday, March 24, 2021 at 5:53 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked mushrooms in the first flip top cooler at 90F. Discontinue and ensure proper cooling methods are in place prior to being place in these units for service.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several cooked chicken wings under the heat lamp at 124F. Discontinue and ensure all TCS foods are at 135F and above. Chicken wings to be reheated to 165F to ensure no bacterial growth.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
At the time of the inspection the last of the buffer solution was used. Provide an additional buffer solution in order to properly test acidification of the rice. At the time of the inspection rice was measured at the righ PH.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles filled with sauces and dressings have no labels. Provide.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed out on counter tops. Discontinue and provide a proper sanitizing solution.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Several ceiling tiles in the main kitchen area missing and damaged. Replace. Several floor tiles in the main kitchen area missing and damaged. Replace.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior and exterior fo the first Pepsi cooler visibly soiled and with food spills. Clean to remove. Interior of the first single door deli cooler near the stove top visibly soiled. Clean to remove. Storage shelf behind next to the stove top visibly soiled and with food debris. Clean to remove. Floor near the fryers visibly soiled and with grease spills. Surface of the first 6 top burner with excess carbon build-up. Clean to remove. Exterior of the second hand sink visibly soiled. Clean to remove. Door handle to the walk-in cooler with cacked on foods. Clean to remove.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Middle compartment of the 3 bay sink not draining properly. Address and make any necessary repairs. Second hand sink near the diah machine is not draining properly. Address and make any necessary repairs.
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.
L1
8-304.11 Post Health Permit in the establishment in a conspicuos place visible to condumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements