Gardner Museum Cafe
PASSFriday, October 15, 2021 at 3:14 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Staff observed mixing salad greens with bare hands. Directed staff to discard salad wash hands and wear gloves. Retrain staff to know when to wear gloves when handling food.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Quiche in reach-in cooler at 75F. Unknown if quiche had been left out of refrigeration or had been recently cooked and were cooling. Discarded by PIC. Store TCS foods at 41F or below.
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)
Retrain staff on proper glove use: when to wear gloves and hand washing between glove use. Establish system for filing shellfish tags.
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shellfish tags for mussels missing. Only tags observed are for the last three deliveriesin 7 days no tags for the previous 90 days. Save tags for 90 days from receipt of shellfish and have them available for review.
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No thermal strips or irreversible thermometer on site for confirming dish machine rinse temperature. Provide either strips or thermometer. ISD temped rinse at 160F.
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 temperature control procedures. Train all staff. Document corrective actions taken.