Gyu Kaku
PASSWednesday, March 22, 2023 at 4:25 PM
Violations Cited
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
60 Gal of ice in Ice machine in back and about 30 Gal of Ice at the bar all discarded due to brown water - Ice was voluntarily discarded due to possible contamination of water
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
60 Gal of ice in Ice machine in back and about 30 Gal of Ice at the bar all discarded due to brown water - Ice was voluntarily discarded due to possible contamination of water
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Ice machines with possibly affected ice from brown water - PIC voluntarily discarded from ice machines in back and at the bar- Properly clean and sanitize ice machines before using
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Ice machines with possibly affected ice from brown water - PIC voluntarily discarded from ice machines in back and at the bar- Properly clean and sanitize ice machines before using
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.