Frenchie
PASSWednesday, September 24, 2025 at 6:29 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Onion soup on cook range at 101F. Reheated to acceptable temperature. Hold hot items at 135F or above.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Guacamole in upstairs kitchen at 51F. Sliced cheese left out in ambient air. Hold cold products at 41F or below.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Some foods in walk in cooler are not date marked. Some foods that are date marked are dated from 8.18.25. Ensure all foods kept longer than 24 hours have date marks. Ensure all foods date marked past 7 days are discarded.
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Food items observed stored on the ground in walk in cooler. Elevate to prevent potential contamination.
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.
590.003/3-305.13-C
Vended Time/Temperature Control for Safety Food Original Container (C)
Squeeze bottles obsevred without labels in upstairs cookline. Provide label.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Limenchello bottle stored in ice well that is used for mixed drinks. Beer can observed stored in basement ice machine. Discontinue.
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 safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Soiled snap trap under bar area. Remove.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.
590.007/7-209.11-C
Storage-Other Personal Care Items (C)
Personal backpack in basement stored on top of an open box of lemons. Discontinue and seperate personal items from food product.
Why This Matters
This violation affects overall sanitation and food safety
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.