J M Curley/Bogie's Place/Wig Shop Lounge
PASSWednesday, October 29, 2025 at 6:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Next to the fryolater there are two lexans full of cut parcooked potatoes for french fries at 55F. The potatoes have been out since 4pm the person in charge removed the lexans of potatoes to the walk in to cool to 41F. Store cold TCS at or below 41F.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
At JM Curley's at the server station nook the staff are using the hand sink to fill water jugs to serve to customers. Hand sinks must be used only for hand washing. Discussed with person in charge that they plan to convert the hand sink to a utility sink by removing the hand washing signage and soap and have the staff use the hand sink at the bar for hand washing.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
On the cook line there are multiple hotel pans with ambient 75F water that have utensils stored with the food contact surfaces submerged in the water. Utensils should be stored in water 135F or above or in cool running water or on a dry clean and santized surface. The person in charge had the staff remove the utensils and hotel pans and sanitized them and will discontinue the practice.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
The top metal shelving above the warewashing area is pooling water due to the water having nowhere to drain; clean to remove stagnant water.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
At JM Curley's at the bar the utility sink leaks when in use / in the kitchen the sink sprayer at the warewashing area leaks when not in use; repair or replace.
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
In the employee restroom there is no covered waste recepatcle; provide.
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.