MONTIEN RESTAURANT
FAILTuesday, February 15, 2022 at 7:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw pork and shell eggs stored above produce in cook line cooler. Raw meats stored above bottles of sauces in basement walk-in cooler. Raw eggs stored above raw ginger in basement walk-in cooler. Store raw meats and eggs below produce and prepared foods. Correct3ed 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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Peelers and knives with visible soils stored on magnet in basement. Colander with soils stored with clean bowls. Clean and sanitize utensils and equipment after use and store clean.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths in kitchen stored on counter. Store wiping cloths in sanitizing solution to prevent cross contamination.
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Sauces cooling in deep containers at 145F. Spread out sauces in wide pans with ice bath underneath to cool rapidly.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Soiled pan with water observed under dish machine. Soiled pan observed under soda bibb shelf in basement. Clean and do not leave pans with standing water and soils to avoid attracting pests.
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.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Multiple fly strips in basement with dead insects. Glue traps in basment with dead insects. Discard glue traps regularly so as to avoid accumulation and contamination.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.