M & M BBQ
PASS W/ CONDITIONSTuesday, November 14, 2023 at 7:48 PM
Violations Cited
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Non irreversible high temp measuring device for high temp dishmachine. Provide properly functioning irreversible thermometer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Juice bottles not labeled. Provide proper labeling for all juice bottles.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Vent cover over the warewash has dust. Remove and clean. Hood vent- filters are heavily soiled and there is visable grease dripping. Clean to remove.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-303.11-C
Intensity-Lighting (C)
3 light bulbs over the hood exhaust vent are out. Replace light bulbs.
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.
590.006/6-304.11-C
Mechanical-Ventilation (C)
No ventilation in both bathrooms. Repair.
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.