GRILL 23 AND BAR
🚫 CLOSED BY HEALTH DEPARTMENTThursday, February 25, 2021 at 12:34 AM
Violations Cited
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
All aldulterated foods exposed in first floor kitchen had been discarded with some in process of being discarded in on site compactor prior to arrival at the scene. Provide final destination dump slip from trash removal company for dumpster for proof of destruction on non edible contaminated foods discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
No power in establishment. On site refrigeration is operable. All foods located in basement walkin cooler were unaffected by event with no smoke or water damage observed in basment level. Brookline ice enroute with dry ice to maintain temperature control. Currently walkin coolers holding at 40F. Instructed on site staff to not open units until dry ice arrives.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Multiple food and non food contact surfaces at cookline contaminated with noxious odors non potable water and ansul discharge. Wash/rinse/sanitize/air dry all affected areas and food and non food contact surfaces and equipment. Provide invoice from proffesional cleaning company prior to reopening.
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.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Fire at first floor cookline in vent hood above cookline equipment. Ansul discharged. No power in establishment. Business must remain closed until clearance from health building and electrical.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Multiple surfaces contaminated with non potable water noxious odors and ansul discharge. Wash/rinse/sanitize/air dry. Provide invoice from professional cleaning company prior to reopening.
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.
590.006/6-304.11-C
Mechanical-Ventilation (C)
Commercial hood with significant damage above first floor cookline. Make all necessary repairs. Fire originated in hood that had been recently cleaned. To refer to BFD Dave Hayes.
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Hood and ceiling damaged as well as surfaces exposed to water soot and smoke at first floor cookine. Make all necessary pertinent repairs to all affected and damaged areas. Ansul system needs to be repaired.
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.