Legal Sea Foods
PASS W/ CONDITIONSFriday, September 2, 2022 at 3:24 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Items in the front reach in unit (Cole slaw 51F Purple cabbage 54F Pico de galo 52F) reading 51-54F for 60 min per PIC.Maintain cold holding 41F or below. Unit reading 36F PIC removed items to an alternate unit to cool/hold 41F or below. Discussed cooling/cold holding with the chef.
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood filters observed soiled with grease build up.Clean to remove soils.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
2 fry station reach in units not operating.Repair/replace PIC stating units to be replaced. Minor amounts of items are being held submerged in ice at this time Temperatures reading in compliance. Discussed with chef that in line units need to be replaced.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Clean the interiors of all bar reach in units to remove soils/spills.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.13-C
Cleaning Floors Dustless Methods (C)
Clean floor behind kitchen ice machine to remove debris. Clean floors under all equipment to remove broken glass & other debris--Bar & service station
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean