EVA
FAILFriday, October 27, 2023 at 3:25 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed multiple employees handling and preparing products with bare hands Corrected on site and reviewed PIC shall review proper glove use with all employees
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple priority violations noted on inspection report Review all violations with staff
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.
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
Gauged on the high temperature dish machine are not properly measuring water temperatures- Repair Thermal strip indicates water is reaching 180F during rinse
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.
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Low temperature dish machine at the bar is not properly dispensing chlorine sanitizer Ecolab contacted to make repairs to ensure chlorine is at 50-100ppm
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
At the time of the inspection numerous wiping cloth buckets and the automated dispenser at the 3 bay sink for quats sanitizer were tested and all tested at 0ppm. The quats sanitizer bottle under the 3 bay sink was observed as being empty. Bottle was replaced and the sanitizer tested at Ensure sanitizer is available at all times for use and is properly tested
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths throughout kitchen in sanitizer solution that tested at 0ppm- Corrected
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Observed employees taking vegetatbles from the shipping containers without washing and slicing the products- Shipping container does not indicate that the product is prewashed Reviewed at this time and corrected
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-501.13-C
Thawing (C)
Numerous products in various stages of thawing on counters and in the 3 bay sink at the time of the inspection Reviewed proper thawing measures- corrected at the time of the inspection
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Area behind the establishment with large amounts of unused equipment and debris on the ground Clean area with proper frequency and remove unnessesary items
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.