Durgin Park Restaurant
FAILMonday, April 10, 2017 at 2:41 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Observed comingling of two species of shell fish at raw bar oysters and cherry stones mixed together. Store seperately. Observed raw ground beef being stored above bread pudding in downstairs cookline reach in cooler. Store Raw and ready to eat foods properly.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
CFPM not monitoring equipment and facility maintenance proper storage of PHF foods proper shellstock identification. Provide active managerial control as it is defined in the 1999 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
01-3-202.18
Shellstock ID
Raw whole cherry stone clams and oysters inside refrigerated unit at raw bar salad station without indentifying shell stock tags being maintained with the product itself. Maintain shellstock tags for each individual bushell of product until it is exhausted per code requirements. PIC voluntarily disposed of product in question on site at the time of inspection.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Portion of sneeze guard glass panel missing at raw bar display. Replace to maintain proper food protection of raw shellfish. Discontinue using until sneeze guard is repaired.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
. Inoperable refrigerated unit being used to hold raw shellfish at raw bar on ice. Unit is not designed for holding of ice lacks proper drainage. Inside unit is corroded and rusted and doors are missing. Remove unit and replace with fully operational mechanical refrigerated unit or ice bin for raw bar usage with properly plumbed indirect waste drain for shaved ice. Exposed wood adjacent to salad unit at raw bar. Seal all wood at raw bar to maintain smooth durable and cleanable. Raw wood shelf next to robo coup. seal. Flip top cooler doors at third floor cookline broken. Repair to shut properly. Reach in cooler door at raw fish cooler at third floor cookline not shutting properly. Repair. Unit temperatures 41F 38F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Downstairs cookline unit without working inside thermometer. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Observed plates and glasses being stored in disarray in attic storage area with plates and glasses being stored directly on the floor. Wash/rinse/sanitize/air dry and store all equipment off the floor by 6". Organize area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Floor drain cover near grease barrells loose. Repair. Secure all floor drain covers throughout.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
Floors on second and third floor cooklines and kitchens with missing grout and water and food particle collecting in voids. Issue was sighted on most recent pest control report from Page on 3/28/17. Seal and make all necessary repairs to grout in floors to maintain smooth durable and cleanable.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
36-6-501.11-.12
Improper Maintenance of Floors
Floors at raw bar area with standing water and buildup under and around refrigerated units. Clean to remove. Thoroughly clean floors under and around all equipment at raw bar.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Celing tiles above dumb waiter elevator access at second floor cookline flaking and corroded. Replace with smooth durable cleanable non porous material and immediately remove any material that could become a physical contaminant.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Attic storage found with large barrel full of old insulation empty bottles and debri. Attic area accumulated with multiple pieces of equipment and furniture out of use. Storage racks old furniture and chairs. Remove all items not in use and not neccessary to the business. Remove trash from attic.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.