Flavor Boom
FAILWednesday, November 30, 2022 at 7:00 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Did not obseve PIC wash hands between changing tasks. Handwashing sinks were observed to be dry. - Retrain
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple foods out of temperature for cold holding: Black Pepper Pork 58.6F Tamari Chicken 58.5 Edamame 61.7F Octopus 59F.
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.
590.007/7-201.11-P
Separation-Storage (P)
Bleach and cleaning supplies must be properly stored away from foods. Chemicals stored next to rice bin in warewashing area. - Remove
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Person In Charge (PIC) not trained in employee illness policy hot holding and cold holding temperatures - Will provide educational handouts - Retrain
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(D). 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)
Date marking used is for freezing date. Date needs to display date defrosted and can only be kept for 7 days after that.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test strips for sanitizer - 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
No sanitizer for 3-Bay Sink - 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No papertowels supplied at the hadsink in kitchen area. - 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Pest Control scheduled for Tuesday Dec 6. Contract agreement signed
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.
590.007/7-101.11-PF
Identifying Information Prominence-Original Containers (Pf)
Multiple bottles of chemicals in spray bottles not labeled correctly- Please label
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Person in Charge not wearing hair restraint - Provide
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponge in 3 bay sink - discontinue use
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Refrigeration unit upstairs not working correcting unit temperature reading 59F. Repiar or replace.Shelf in warewash with tape. Provide proper repair to make smooth cleanable durable.
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.
590.004/4-903.12-C
Prohibitions (C)
Rice Cookers stored in mechanical room - 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.
590.006/6-202.15-C
Outer Openings Protected (C)
Door sweep on rear basement door is in disrepair - repair to prevent rodent entry.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-304.11-C
Mechanical-Ventilation (C)
No mechanical ventilation or window in restroom - Provide
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.
590.006/6-501.16-C
Drying Mops (C)
Mop stored on the floor - store properly/hang to dry
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.