M & M BBQ
FAILTuesday, January 25, 2022 at 6:23 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In Walk in refrigerator- storage in thr back the box of raw chicken stored next to raw pork ribs- Separate different species of raw meat to prevent cross contamination. - PIC corrected on site
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried Chicken held in an hot holding unit at 109F- Reheat to 165F then properly hold at 135F or above. PIC reheated chicken to 170F on site
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)
Handsink located behind the counter was blocked with cambro- PIC removed the cambro- Make sure all handsinks are easily accessible for all staff.
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)
Wiping cloths on the counter with no sanitizer solution- Store all soiled wiping cloths in sanitizer solution for easy clean ups and sanitizing counters
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.
590.003/3-601.11-C
Standards of Identity (C)
Behind the counter area there are 3 bins unlabled with sugar flour and another bin unlabled.- Label all bins with the common name it holds Sauce bottles needs lables
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)
Soiled Hood with dripping grease and soils- Hood Sticker Expired November 2021- Provide a current hood sticker provided by 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.
L1
Post a current health certificate in a conspicuous area where consumers could see
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements