Fuller Mental Health Center
FAILTuesday, August 5, 2025 at 2:47 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed individual salad dressing (ranch) stored for self service on table @ 80F unknown time - PIC voluntarily disposed; Cut lettuce / Tuna stored on top of ice at front cooking grill between 48F-50F. Instructed PIC to ensure food containers are submerged inside ice not on top and maintained @ 41F or below. 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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Discussed with PIC to review food items such as individual salad dressing and can products to ensure whether refrigeration is required or shelf stable and stored for grab n go by consumers. Menus must be checked for undercooked / raw consumptions and advised to customers with the consumer advisory
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.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Observed food menu for external customers which included raw or undercooked item choices. Instructed PIC to provide consumer advisory on all menus accessible to customers
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed dusty / damaged filters on ice machine. Discussed with PIC to ensure cleaning procedures are done frequently to remove dust Observed heavy inside bottom door of fryer. Thoroughly clean with frequency to prevent build up
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Provide internal thermometers for all refrigerated units
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed heavy grease on floors underneath fryers. Thoroughly clean with frequency to elimate 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