DUBLIN HOUSE
FAILTuesday, October 5, 2021 at 5:00 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Chicken Stored on top of Raw Fish and shrimp- Discontinue storing raw meat on top of different species and ready to eat foods- PIC removed and stored correctly.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Staff is not properly washing hands Sink was blocked and items stored inside to prevent handwashing Soiled knives stored on clean rack improper storage of raw meat.- CFPM need to train staff on aboved mentioned.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Soiled knives stored on clean knife rack- Remove and properly wash rinse and sanitize equipemnt then air dry. Discontinue storing soiled knives on clean equipment.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
Handsink had aprons food containers towels inside sink and trash barrel bloccking sink- Remove items from inside handsink and trash barrel from infront to ensure accessible access to wash hands properly. Corrected on site.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No Handsoap was available when I went to wash hands - Provide handsoap at all times to properly wash hands- Corrected on site
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Reach in coolers are heavily soiled on exterior fronts and sides also bottom interior and exterior- Clean to remove
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.