FIRE & ICE
PASSTuesday, September 13, 2022 at 6:27 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temperature dishwasher located in the lower level at the bar/sushi area testing at 0ppm chlorine. A call was made at the time of the inspection for repairs- All equipment will be brought to the High Temperature machine located on the upper level 09/06/22 Low temperature dishwasher at the bar testing at 0ppm Repairs were made by Ecolab- Establishment is priming the machine during the cycle to ensure sanitizer levels were correct Low temperature dish machine must automatically dispense sanitizer
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Irreversible thermometer unavailable at the establishmnet- Provide either thermal stripps or irreversible termometer for the high temperature dishwasher located on upper level. Temperature at the time of the inspection was at 156F Wash/ 183F 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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Wash bay of the 3 bay sink located on the upper level leaking into a bucket below- Make proper repairs
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Adhesive material has been used at all sinks at the walls throughout the kitchen. In numerous areas the adhesive material is damaged with mold like buildup on it. Remove and make prper repairs to make all surfaces smooth durable nonpourous and cleanable
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Ceiling above sushi bar decorative open metal with exposed vents and ducts above Small section of area has been covered with plexiglass Provide surface above bar area that is smooth nonpourous durable and cleanable
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Floors in lower level sushi area/bar and in kitchen located on the upper floor with heavily worn grout between the tiles allowing waterto pool- Make proper repairs
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.