Grille 705
PASSThursday, September 12, 2019 at 6:14 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Both hand sink dry and one blocked. PIC will review with staff to wash hand more often and change gloves.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization 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)
Whole raw eggs stored on table next to grill between 65F and 70F. Discontinue and store 45F or below. PIC removed. Cooked home fries potatos at 72F stored next to grill on table. Discontinue and store at or below 41F. Egg wash stored on table at 54F. Discontinue and store 41F or below. PIC stated that it nomally stored on ice but did not get done today. Monitor.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink on cooking line blocked with bowl and 5 gallow bucket on floor. other hand sink over by dishwasher. Both dry. PIC will need to review with staff to wash hand more often.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Discontinue to store tongs on oven door handle. Store properly.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean interior of freezer on cooking line of ice and dry food build up. Clean other refrigeration equipment of ice build up and soils.
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.