Flik @ Fidelity Investments
FAILMonday, July 1, 2019 at 2:16 PM
Violations Cited
590.003/3-202.11-P
Temperature (P)
Sushi received from BASHO SUSHI arrived at elevated temperatures 47F 44F. Product removed from service. Verify receiving temperatures upon receipt.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe 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.
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Cookies outside expanse of sneeze guard. COS.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken cutlet 49F. Maintain at below 41F. Product placed in blast chiller. COS
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.
590.004/4-501.111-P
Manual Warewashing Equipment Hot Water Sanitization Temperatures (P)
Dish machine is not sanitizing at the proper temperature. Alternative means to sanitize equipment in place at three compartment sink. Make all necessary repairs to dish machine to be fully operational according to date plate to sanitize food contact surfaces.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe 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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The CFPM is not monitoring cold holding and receiving temperatures. Provide active managerial control as it is defined in the duties section of the 2013 food code.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Blast chiller with once cabinet that is inoperable. This is a vital piece of equipment for this operation due to bulk production of TCS foods requiring cooling. Repair at once.
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Provide temperature measuring device on site for high temperature dish machine.
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.
590.004/4-502.11-PF
(B) Good Repair and Calibration (Pf)
Food worker at deli station carrying thermometer in disrepair. Provide working thermometers for all staff.
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 food safety procedures. Train all staff. Document corrective actions taken.