Fritay Restaurant
FAILThursday, January 9, 2025 at 5:44 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed the employee at the front counter serving customers and not washing her hands. Ensure staff is trained on washing hands.
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.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Observed staff not wearing gloves while serving food this employee is also taking payment.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Observed no sanitizer buckets on site- Provide sanitizer buckets with sanitizer and wiping clothes. Ensure staff is trained on cleaning and sanitizing counters provide sanitizer buckets sanitizer and wiping clothes. Observed soiled pots pans utensils. - No sanitizer on site to clean properly.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Ensure staff and PIC is trained on wash rinse and sanitizing the dishes/equipment Ensure staff is not storing items in the hand sinks. Ensure PIC knows to have soap detergent and sanitizer at all times. Ensure staff is washing hands and using gloves. Provide an allergen certifcate
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test kit available. Provide test kit.
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 detergent or sanitizer onsite. Provide detergent and sanitizer. -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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed a soiled blender. Clean and sanitize. Ensure staff is trained on cleaning and sanitizing utensils and food equipment.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed the hand sinks behind the front counter being used to store soiled dishes. - Remove dry goods sanitize and discontinue using the hand sink to store dry goods. Observed the hand sink in the kitchen being used to store soiled dishes.- Remove soiled dishes sanitize and discontinue storing soiled dishes. 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 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No hand soap at any of the hand sinks. Provide hand soap at all hand sinks- 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No allergen certificate posted. Provide allergen certificate.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed food not being properly covered inside the 2 door refrigeration unit. Provide lids/covering. Provide food grade containers with lids for all foods being stored in the refrigeration unit.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed heavy grease build up on the back splash behind the stove. Clean to remove grease. Observed soil inside the coffin freezer. Clean to remove soil. Observed items being stored inside the mopsink. Remove items inside mopsink and clean and organize the mop closet.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
PIC stated that when he runs the prep sink the water over flows over the air gap. Repair. Contact licensed plumber to repair the air gap. Observed heavy grease build up on the air gap under the prep sink. Clean piping to remove grease build up. Ensure prep sink is being used for washing food and not cleaning pots and pans. Observed a broken cage around the fan inside the 2 door refrigeration unit. Fan is making a loud noise due to the cage around it being broken. Repair Observed a broken hot water faucet at the hand sink in the kitchen. Repair At the 3 bay sink when you drain the rinse bay the water backs up into the wash bay. Repair Contact licensed plumber to repair all violations listed in this section and provide an invoice on licensed company letterhead. Purchase drain plugs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed heavy grease build up on the basement floor on the stairs leading down to the basement and on the kitchen floor. Clean to remove grease build up on all floors. Observed light shields in the kitchen with soil. Clean to remove soil inside and outside of the light shields. Observed heavy grease build up behind the stove. Clean/degrease floors behind stove. Observed grease and soil build up on the walls in the kitchen- Clean to remove all grease and soil on the walls
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
590.006/6-202.15-C
Outer Openings Protected (C)
Observed no door sweep on the front and back door. Provide door sweeps and ensure no day light is coming through.
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed trash being stored on the back porch. Clean to remove all trash.
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.
L1
No 2025 Health Permit
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements