Crudo
PASSFriday, October 25, 2019 at 8:24 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
The low temperature dishwashers in the kitchen and bar are not working. Repair to provide sanitizer levels to clean and sanitize equipment. (Items can be washed in the three bay sink until the machines are repaired) 10/18/19 The dishwasher behind the bar is being used and there is still no sanitizer reading at the dishwasher. Repair. (The dishwasher in the basement is sanitizing with 100 ppm quats and the three bay sink was properly setup with 200 ppm quats)
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
The lab test verification for he sushi rice has expired. Provide updated letter. They have run out of 4.0 buffer solution and used the last of the 7.0 buffer up when trying to calibrate the meter during the inspection. Provide buffer solution so results can be verified. (10/18/19 Pass) They are using sushi rice from the previous day but they do not have lab tests to verify that the rice is still safe after 24 hours. Provide 24 hour labe test or discard the rice at the end of the day. (discarded by employee) (10/18/19 The manager instructed employees to stop saving sushi)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There are multiple risk factor violations and repeat violations. Provide a certified food manager to supervise the establishment and be able to take active managerial control. 10/18/19 There is still no manager's certificate available the manager is going to sign himself and the chef up for the class. Provide class verification
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
There are no test strips available to test dishwashers. Provide.
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.
590.003/3-501.13-C
Thawing (C)
Shrimp thawing in the prep sink in stagnant water. Thaw items properly.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
The hood vent is soiled with grease buildup. 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.