Hunter's
FAILWednesday, July 20, 2022 at 4:42 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Products inside the low boy cooler like cut avocado and beans were 60F/58F- Discarded by Chef -Make sure all products are at 41F or below and held at that temperature to prevent bacterial growth
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
3 Gallon conatiner filled with Raw Chicken in buttermilk was out of temperature 47F for 24 hours or more. - Discarded and denatured voluntarily by chef. Store all prepped food in shallow hotel pan not in deep container to ensure proper cooling.
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(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
I had Chef prepare hamburger due investigation during the process he touch raw patties placed them on the grill upon finishing the cooking process the chef grabbed the ready to eat bun from package. -Discontinue using touching raw products and then ready to eat. Chef discarded the bun and removed the gloves and donned new ones.
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(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink at the cookline was blocked on both sides by large trash barrels- Dicontinue bloscking handsinks make easily accessible for staff to use- PIC remove the trash barrels. Handsink in warewash had food containers blocking and underneath the sink PIC corrected on site
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths on the cookline on counter not in sanitizer buckets - Store all soiled wiping cloth inside of sanitizer solution.
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Both Hood ventilation is expired-Provide a current and up to date hood cleaning from a licensed hood cleaning company.
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.