Daily Catch
PASSWednesday, July 15, 2020 at 5:08 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No allergen statement on menu or chaulk board. 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 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
No date on shell fish tag indicating date last sold. Provide date sold on all shellfish tag once last one is served or sold.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
No food thermometer. Provide to ensure proper cooking temerature.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Some refrigeration units without equipment thermometers .. Provide to ensure proper cold holding
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Heavly scored cutting boards at prep unit. Resurface or 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.