Flaming Grill & Buffet
FAILThursday, February 22, 2024 at 6:25 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored inside the walk in refrigeration unit on the topshelf. Remove and store on proper shelving. Corrected onsite.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Tuna Sushi at 51F. PIC removed. Corrected onsite. Ensure that all cold holding temperatures are 41F or below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple items on the buffet table out of temperature. Ensure that all hot foods are held at 135F or above. Ham- 107F Prime rib-119F Salmon- 115F- PIC - Removed and corrected onsite.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Toliet in the womens room is not working. Contact a licensed plumber. No drain plug at the 3 bay sink. Provide drain plug.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed crab meat cucumbers and tomoatoes inside the pepsi cooler not date marked. Provide proper date marking.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control 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)
Observed mold- like substance inside both ice machines in the waitstation areas. Clean to remove mold-like substance. Observed mold-like substance on the fan vents inside both M3 turbo air refrigeration units. Clean to remove mold- like substance. Observed crusted substance on the exterior and interior of the condiment containers. Clean and sanitize containers after every meal period. Observed debis on top of condiment shelving and plastic wrap. Clean to remove debis and remove plastic wrap. Observed grease on the inside of the fryolators. Clean to remove grease build up. Observed soiled tray sheets inside walk-in refrigeration unit. Clean to remove soil. Observed soilded shelving inside walk- in refrigeration unit. Clean to remove soil.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels or means to properly dry hands at both hand sinks in the wait station and in the bathroom in the kitchen. Provide paper towels at all stations.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed live roaches in the boiler room. Observed dead roaches on a sticky pad next to the ice machine in waitstation. Provide a detailed IPM report from a licensed exterminator. Clean to remove.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
Sushi HACCP/ provide updated HACCP plan with employee sign offs for training/up to date confirmation letters/ proper document for new ph meter/provide distilled water/ provide seperation of raw and ready to eat bamboo mats/properly log todays ph meter test.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed ice scoops inside ice machine laying flat. Ensure that the handle is stored facing upward. Observed cups inside the food container bins in the kitchen. Provide proper scoops. Observed tongs hanging from fryolator. Removed. Corrected onsite.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Observed raw chicken inside the maintance room. Removed and placed into walk-in refrigeration unit. Corrected onsite.
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.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Clean grounds around dumpster and around grease bin. Provide a new dumpster lid. Remove broken lid and replace.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floor around the can good storage area. Kitchen Clean the floors inside all walk-in refrigeration units to remove debris.
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
590.006/6-301.14-C
Handwashing Signage (C)
No handwash signage in the bathroom located in the kitchen. Provide signage.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-303.11-C
Intensity-Lighting (C)
Observed a burnt out light in the storage room. Replace light bulb.
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.
590.007/7-209.11-C
Storage-Other Personal Care Items (C)
Observed employees storing personal belongings in the waitstation area. Remove and properly store items. Corrected onsite.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.