Flaming Grill & Buffet
FAILFriday, October 24, 2025 at 3:45 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed meat being stored on the topshelf and pizzas and other food items on the shelf underneath. Remove and store on proper shelf. 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)
Took temperatures of the sushi on the sushi bar and sushi was 54F. PIC had staff remove all sushi and place back inside the refrigeration unit. Sushi re temped at 41F.
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 an empty sanitizer bottle next to the dishmachine. PIC tested and confirmed no sanitizer. PIC was able to replace the empty bottle we can the dishmachine a few times. Tested the sanitizer- 100ppm. Observed a substance ontop of the dishmachine. Photo taken. There might be a leak in the connector. Contact company to ensure the connection is working properly. The machine did not alert that the sanitizer was out. Ensure staff is making sure that there is always sanitizer going through the machine.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed both ice machine with mold- like substance inside and a sticky substance on the door. Clean and sanitize to remove mold-like substance inside and outside. Observed soil on the outside of the flip top next to the fryolators and aroud the base of the the soda machine where the ice is stored. Clean to remove soil on the kitchen equipment and soda area. Observed mice dropping on the shelving in the kichen under the prep table. Clean and sanitize to remove mice droppings Observed soil on top of the dishmachine. Clean to remove soil. Observed tape on the wall along the dishmachine. Remove tape. Observed heavy grease build up inside the bottom doors on all fryolators. Clean to remove the grease.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed mice droppings under the dishmachine on the bottom shelving in the kitchen and on the kitchen floor. Clean to remove mice droppings. PIC was able to provide pest report from 9/30. No mice activity is noted on this report. Today's inspection was due to a complaint # 101006333902 for cockroaches. Report states they recommend a roach clean out of the entire kitchen and back room. Contact the licensed exterminator and provide a detailed IPM report. Recommended more frequent visits. Please provide a clean report with no activity/catches no cockroach activity.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed debris and frost build up inside the walk in freezer. Clean floors to remove debris and ice build up. Observed the kichen floor the mechanical room and boiler room need a deep cleaning. The kichen floor has some broken tiles and needs to be regrouted this will help with the stagnant water.
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
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Observed the back door needs to be repaired or replaced to ensure no daylight is coming through. 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 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed leafs and debris around the trash and grease container area. Clean to remove leaves and debris. Observed a missing door on the side of the dumpster and the lids were not closed. Ensure dumpter are closed. Contact company to provide a door for the side or replace the dumpster. Observed heavy grease build up on top of the grease container. Clean to remove grease.
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood stickers expired 10/23/25. PIC stated they are scheduled to come out on 10/30. Provide updated sticker on all hoods.
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.