Frenchie
PASSTuesday, February 28, 2023 at 8:40 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs in walk-in cooler stored over dairy products. Corrected on site. Store raw animal products below ready to eat foods.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Sanitizer not registering at bar dish machine. Changed sanitizer bottle. Registered 50ppm Test dish machine regularly to ensure proper sanitizing.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Chicken stock at 165F cooling in ice bath in deep plastic container. Cool hot foods in metal to ensure proper cooling.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Old mouse droppings in corner of wine room. Clean and monitor for activity. Food and debris in drawer under meat slicer. Clean and maintain.
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.