J M Curley/Bogie's Place/Wig Shop Lounge
PASSTuesday, June 14, 2022 at 6:28 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Hot holding- cooked beef at 125F cheese sauce at 80F. Both items moved to pans and reheated to over 165F.
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
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No kit or procedures on site. Guidance provided via email.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-502.11-PF
Variance Requirement (Pf)
Octopus in reduced oxygen packaging cooking sous vide. Provide recipes procedures equipment specifications etc. to ISD. Discontinue cooking sous vide without a variance from ISD.
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Cooked chicken wings place into plastic tubs with lids at 80F. Placed uncovered in walk-in cooler to cool completely.
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
No covered waste receptacle in employee bathroom. Provide covered bin.
Why This Matters
This violation affects overall sanitation and food safety
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.