DEVLIN'S RESTAURANT
FAILMonday, February 5, 2024 at 7:24 PM
Violations Cited
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Oyster and mussel tags not stored with shellfish. Store tags with shellfish until sold then date tag and hold for 90 days. Holding tags with shellfish ensures effective trace back.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Stewed chicken and chowder cooling in deep plastic containers at 135-145F. Cooked salmon in walk-in coveredin plastic container at 60F. Cooked quinoa in deep pan at 80F cooked in past hour rinse under water. Cool foods spread out in shallow pans. Do not store food covered until it is 41F.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped foods held in walk-in refrigerator without date marking. Date all prepped items- cooked pasta sauces soups cooked proteins- held over 24 hours.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Corner of main bar with spills and debris. Clean to avoid attracting pests.
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.