FIG'S
FAILFriday, November 5, 2021 at 6:47 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Employees are working preparing food and they are unable to wash thier hands because the sinks are not working. Train employees in the improtance of handwashing so they know not to continue to operate if sinks aren't working.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
The cooked eggplant cooling at room temperature is 67F after fifteen minutes there is no change in the temperature. Provide proper cooling methods. (Items discarded by the manager)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no certified manager supervising this location. Provide full time certiifed manager at this location.
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
There are no test strips available for the low temp machine. Provide (my test showed that the machine was properly santiizing) The area around the dough mixer is soiled. Clean.
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.
590.005/5-103.12-PF
Pressure (Pf)
There is no hot water at the sink in the kitchen. Provide.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
There is no soap at the sink in the kitchen. Provide. (manager 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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
There are no paper towels at the sink in the kitchen. Provide. (manager 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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Food products are stored on the ground in the walk-in. Store elevated. (Pass) They are washing fruits in the middle compartment of the three bay sink but there is a leak between the compartments. Provide separation so the fruits and vegetables can be washed without protential for contamination.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-204.13-C
Dispensing Equipment Protection of Equipment and Food (C)
They are using a bowl in the ice machine to dispense ice.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Equipment is soiled with flour buildup. 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.
590.004/4-901.11-C
Equipment and Utensils Air-Drying Required (C)
Employees are using rags to dry equipment. Let equipment air dry.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
The paint on the wall on the kitchen are peeling. Remove loose paint and provide a smooth surface.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
There is excess clutter in the back room. Remove unecessary 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.