Hampshire House Butcher Block
FAILThursday, February 3, 2022 at 5:57 PM
Violations Cited
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Low temp dish machines at 0PPM Wait station at front bar 4th floor kitchen/ware washing All ware washing will be preformed in the dishwashers that are in compliance Dish washing company arrived during inspections and are repairing the units that are not in compliance
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.005/5-103.11-PF
Capacity-Quantity and Availability (Pf)
Hot water in Men's room basement at 84 F - Hot water in unisex bathroom 3rd at 81 F Must maintain 100 F Employees have been instructed to use the bathrooms that are in compliance
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.14-C
Food Preparation (C)
Steps in kichen are not enclosed on the side of the hand sink and food prep/storage (Steps leading to storage room)
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Gauges not working on high temp dish machine - Basement ware washing/prep
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Door gaskets on 3 door sandwich unit and upright True refrigeration unit in disrepair Tap on door to walk in unit (Produce walk in unit) Repair front metal plate on glass chiller in basement front bar.
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.
590.004/4-501.115-C
Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)
Not using a detergent no rinse sanitizer at two bay sink (3rd floor)
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.12-C
Cooking and Baking Equipment (C)
Built up soils on cooking equipment and attachements in Kichens/prep areas - Basement/Second/third floors
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)
Clean interior and exterior of refrigeration units in basement kitchen/bar areas
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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Straws at bars not individually wrapped or dispensed through a dispenser
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils on floors walls and attachments - Bars/kitchen/prep/ware washing areas
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Floor tiles and cement floors in disrepair at basement bar (front bar) Floor cement in disrepair (back bar) Delay valves on hand sinks in basement bathroom are not maintaining 15 second delay Pipe from low temp dish machine not draining into drain - draining on to floor Window ledge has exposed wood - behind two bay sink in 4th floor kitchen Pest proof rear door
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.