Fritay Restaurant
FAILTuesday, June 3, 2025 at 4:44 PM
Violations Cited
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Observed soiled counter and no sanitizer buckets being used. Clean and sanitize all counters.
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Observed leak under the prep sink. Ensure staff is not putting the grease into the prep sink. Observed grease all around the outter part of the drain. Clean to remove grease from the drain.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Ensure- -Staff is not putting grease down the drain. - Staff is educated on wash rinse sanitize - Need commerical grade detergent - Staff is cleaning and using degreasor for the floors - Staff is not using the hand sinks to store soiled pans - Staff is not using 3 bay sink to store soiled pans - Staff is trained on using the sanitizer buckets to store and clean the counters. -Staff is trained on not putting cardboard on the back deck and keeping the back deck clean.
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.
590.004/4-303.11-PF
Cleaning Agents and Sanitizers Availability (Pf)
Observed no commerical grade detergent. Provide commerical grade detergent.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed both hand wash sinks with items being stored and soiled pans. Remove all items and ensure staff is trained on hand sink procedures.
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed food items being stored in the refrigerator with no lids. Provide lids/covers.
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 soil in the mop sink and mop closet floor. Clean to remove all soil. Observed heavy soil inside the fryolators. Clean to remove all grease. Observed the front door with soil inside and out. Clean door to remove soil.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed soiled floors in the kitchen and services area. Clean to remove all soil and grease from the floor. Observed heavy grease build up behind the stove. Clean to remove all grease build up.
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
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed card board boxes being used on the back deck. Observed food and trash and other debris under and on top of the card board boxes. Remove and clean/sanitize the back deck.
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.