Milkweed
PASSThursday, November 14, 2024 at 4:09 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Since product was in the hot holding unit for 20 minutes PIC was advised to reheat to 165F minimum. CFPM to retrain staff on reheating for hot holding procedure. Corrected on site
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
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pulled chicken observed temp 123F-130F stored in line hot holding unit. Per PIC product was placed in the unit 20 minutes before. PIC reheat the pulled chicken to 179F. CFPM to retrain staff on monitoring hot holding temperatures.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC to retrain staff on P's an PF's violations noted on the inspection report
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Warewashing handsink observed blocked by dishes . Discontinue and maintain accessible. (corrected on site by PIC) 1 more handsink located in the back of the warewashing handsink observed in compliance with the health code. Observed handwashing by 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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles observed without labels. Provide labels when removed from original containers.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Observed staff loading soiled diswasher the wrong way (from the clean side). Discontinue . PIC to retrain staff on warewashing.
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Kitchen and prep station cutting boards observed heavily scored. Ressurface/Replace
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.
590.006/6-202.12-C
Heating Ventilation Air Conditioning System Vents (C)
Kitchen vent observed heavily soiled by dust accumulation. Clean to remove.
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.