D'BENNY'S SUBS
PASSTuesday, May 18, 2021 at 6:33 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Bags of parmesan cheese stored in box from raw chicken. Remove and sanitize bags. Do not store anything food or equipment in boxes that raw chicken was shipped or stored in.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Bucket of chlorine sanitizer on cook line tested above 200ppm. Diluted to 100ppm (corrected on site). Properly measure water to chlorine ratio for 50-100ppm and retrain staff to measure consistently.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Cold cuts and other open containers of ready-to-food without date marking. Container of cooked chicken without date marking. Date mark prepared foods and ready to eat items such that they are not held for more than 7 days.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
5 gallon bucket of marinating chicken on floor of walk-in refrigerator. Store all foods on shelving 6 inches above floor. Corrected on site.
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.
590.003/3-501.13-C
Thawing (C)
Walk-in: portion piece of fish in Reduced Oxygen Package thawed in refrigerator. Fish removed from package. C. Botulism potential reviewed with PIC and need to remove packaging prior to thawing.
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.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Drying racks above warewashing area are cracked and degraded. 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)
Flour debris and possible mouse droppings behind mixer. Clean and maintain to determine if mice are present. Floor of walk-in refrigerator with food debris spills and build up: clean and maintain. Handles of walk-in refrigerator and pizza oven with soils. Clean and retrain staff to change gloves and wash hands regularly between tasks. Four burner stove with spills and debris. Wall behind cook line with soils and oils splatter.
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
No covered receptable in bathroom.
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.
590.006/6-202.14-C
Toilet Rooms Enclosed (C)
Bathroom door is not self-closing.
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 food safety procedures. Train all staff. Document corrective actions taken.