Flaming Grill & Buffet
FAILTuesday, July 1, 2025 at 6:40 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Took temperatures of food items located on the buffet. Ensure staff is cutting the fruit into smaller pieces and then putting it into the walk in refrigeration unit before placing the food items on the buffet. PIC removed all items that were out of temp. Also ensure staff is taking temperatures of food items throughout the day. Melon- 55F Canteloupe- 55F Clam Casino- 55F Egg- 55F Took temperatures of Sushi- Spicy Tuna- 67F Tuna- 64F PIC removed sushi and discarded.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Observed no sanitizer going through the line. PIC used sanitizer strips and agreed there was no sanitizer going through the line. PIC called Ecolab to come out and prime the line. Spoke to PIC and recommended that he and the dishwasher (staff) learn how to prime or reset the machine. Ensure staff is using the sanitizer strips to test the machine. Discontinue using the machine and use the 3 bay sink. 3 bay sink- 100ppm
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed rodent droppings on top of the dishwasher machine and on the floor in the wait station. Clean to remove rodent droppings. PIC provided IPM report. It states they come out monthly. Recommend more frequent inspections. Provide a detailed IPM report at the re inspection.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Observed bulk contaniers not properly labeled. Provide labels
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.
590.005/5-501.11-C
Outdoor Storage Surface (C)
Observed grease ontop and on the grounds around the grease container. Clean the outside of the grease container and the ground to remove all heavy grease build up. This will help with the rodent activity.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed debris and grease build up under the wok stove. Clean floors to remove grease and debris. Observed debris on the floors inside the walk in refrigeration units. Clean floors to remove debris and food items.
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
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed grease build up on the hood vents filters and light shields. All hood stickers expire July 23rd. Clean to remove grease build up.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.