GRASSHOPPER VEGETARIAN
PASSThursday, September 7, 2023 at 6:14 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed owner handling cut vegetables with bare hands- Removed at the time of the inspection
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)
Numerous bus buckets full of fried items at 76F-78F located on the cook line and in containers on the floor Numerous cut raw vegetables in lift top refrigeration unit at 56F-62F- Containers are over filled with product 08/25/23 Rice on counter @ 72F for an undetermined amount of time- Discarded and denatured Soup in pot on stove @ 92F for an undetermined amount of time- Voluntarily discarded
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Numerous repeated violations are noted on the inspection report Establishment shall follow cleaning schedule Establishment shall maintain proper food protection and temperatures 08/25/23 Numerous repeated violations continue to be outstranding at the establishment
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(B). 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)
Owner of establishment who was present at the time of the inspection is not following proper temperature control and food safety procedures. Corrections made at the time of the inspection- Disposition of multiple food items that were stored in ambient temperatures for an undetermined amount of time.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Numerous food contact surfaces in the kitchen with heavy encrusted soils and equipment with rust. Equipment includes but not limited to Pots on counters and stoves Vegetable slicers with heavy dried on soils and rust Non NSF mixing paddle with heavy soils used for food service Interiors of multiple containers including spoons Juicer with heavy encrusted soilsUtensils with heavy encrusted soils
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Heavy presence of small black flies noted in the ower area near the water heater Evidence of rodent activity in the lower area Provide an updated detailed pest control report from a licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Buckets of prepared foods stored on the floor in the kitchen Products stored on the floor at the entrance to the back of the establishment Foods stored at the 3 bay sink during preparation Foods stored on the floor of the walkin
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Heavily soiled sponges throughout the kitchen- Discontinue use
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.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Numerous heavily deteriorated food contact utensils in use in the kitchen- Discard and replace
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Surfaces of all cooking equipment including stove tops and fryolators with heavy encrusted black soils- Equipment shall be cleaned with proper frequency
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.12-C
Cooking and Baking Equipment (C)
Heavy encrusted soils on numerous pieces of cooking equipment on stove and on counters including rice cookers and pots
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Areas throughout the establishmnet with heavy encrused soils. Areas include but not limited to Walls and dorways with black buildup Floors uncluding under and behind equipment Counters and shelving throughout including in the lower level All areas of lower storage including floors and shelving Interiors and exteriors of refrigeration including shelving and handles Doors to kitchen area Establishment shall be cleaned with proper frequency
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.
590.005/5-501.116-C
Cleaning Receptacles (C)
Dumpster behind the establishmnet with heavy encrusted soils and odors. Establishment is dumping waste directly in the dumpster and does not appear to place garbage in waste bags causing the dumpster to leak and accumulate heavy soils
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Areas at the service counter at the front of the establishmnet full of personal items and items stacked up on the floor- Remove
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood vents with heacy accumulation of grease and with dripping grease- Clean vents with proper frequency
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.