Dig Inn
PASSThursday, September 9, 2021 at 2:49 PM
Violations Cited
590.003(D)/3-501.19-P
Time as a Public Health Control (P)
The items were just put out for time as a pulic health control and the initial temperature reading is not correct. The tag is saying the items were 41F but the actual temperature of the product is 70F and the sticker says the product was 41F five minutes earlier. Be sure records are accurate and the items are under temperature control before starting the timer for time. (Items were placed in the blast chiller since they just finished prep and the staff will be retrained in the procedure)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
There is no irreversible thermometer available they are measuring the temperature by putting the probe in after the cycle is over. Provide an irreversible thermometer to accurately measure the temperature that the equipment is reaching.
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.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
The water is turned off at the handsink near the cooking line. Provide water so employees can wash their hands. (employees were instructed to use other sinks in the area and the manager is going to tightent he screw to repair the sink)
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.