Dirty Water Dough Company
PASSFriday, June 16, 2023 at 4:00 PM
Violations Cited
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
In use sanitizer set up in the 3 bay sink tested at well above 100ppm Corrected to test at 50-100ppm Properly monitor
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No metal stem thermometer available at the time of the inspection- Provide
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Heavy dust buildup on the vents in the kitchen- Clean
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.