Harvard Gardens
PASSTuesday, April 29, 2025 at 3:01 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Mash potatoes 97F caralmelized onions 75F in hot holding. Reheat cooked foods to 165F before placing into hot holding. Reheated to 170-175F
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC needs to review reheating and cooling procedures with staff. Cooked foods must be reheated to 165F prior to placing into hot holding. Hot foods must be spread out in metal containers to cool properly.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Caralmelized onions in deep plastic container at 155F. Spread out on metal tray for rapid cooling.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Hard cooked eggs in water. Discard water and store eggs dry to prevent bacterial growth.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Water under stairs to basement. Clean and dry. Soils and spills around soda bibb rack. Clean to avoid attracting pests. Soils and spills in reach-in refrigerator next to freezer in kitchen. Clean and sanitize.
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.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Hand sink at warewashing area with food debris. Clean and maintain to prevent contamination to the hands. Hand sinks are for hand washing only.
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.