Grainmaker
FAILTuesday, August 17, 2021 at 3:48 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Tightly wrapped raw salmon and tuna in the front service cooler with an elevated temperature of 48F. Discontinue and ensure all foods are being properly cooled prior to being placed out for service. Tuna and salmon were removed at the time of the inspection and placed into the walk-in cooler that was at 38F.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Test strip for the sanititizer in the 3 compartment sink not registering. Address and ensure the automatic dispensor is working properly or add sanitizer manually until the dispensor has been repaired.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
At the time of the inspection there was no one on site with a current Food Safety Certification and no full time employee with a Food Allergen Certification. Provide documentation of at least one full time employee who has been enrolled in some Nationally recognized Food Safety course for the re-inspection. Provide a Food Allergen Certification.
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.