Huong Que Vietnamese Restaurant
PASSFriday, January 24, 2025 at 4:17 PM
Violations Cited
590.003/3-101.11-P
Safe Unadulterated and Honestly Presented (P)
Dead crabs in tanks / Remove and maintain live fish/crustaceans
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Low temperature dish machine continuously runs without going through a wash rinse or sanitizing cycle a part has been ordered and is awaiting repair. Machine in use at time of inspection / Machine is to be taken out of service until properly repaired and verified to provide 50-100ppm of chlorine. 3 bay sink will be used until repairs are complete. Disposable cups will be used in place of glassware
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Remove soiled cardboard from floors
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.