Ms. Clucks Deluxe Chicken & Dumplings
FAILFriday, December 16, 2022 at 4:47 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Hot Holding Unit- Curry Sauce 105F Cheese Sauce 102F. PIC stated that as procedure re-heat at griddle top at 165F (within 2 Hours) before placing for hot holding. Food per PIC been there for 10-15 minutes and PIC immediatley placed it for re-heating. Re-heat properly before placing for hot holding.
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
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink used to store soiled coffe cup. Use for handwashing only.
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.