Napper Tandys
PASSFriday, October 22, 2021 at 6:05 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cooked beef @ 50F stored in walk in. Discussed with PIC to store in shallow metal pans and maintain @ 41F or below. PIC corrected 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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No sanitizing solution test kit for Quats @ 3 bay sink. Provide
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Observed Certified Food Protection Manager certificate of previous employee. Provide a certificate for current employee
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed plastic bowls used for scooping in bulk containers. Discussed with PIC to provide scoopers with handled; observed utensils stored in stagnant water. Remove and follow proper in-use procedures of utensils.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Cooked beef stored tightly wrapped while cooling in walk in unit. Discussed with PIC to provide loose wrapping on food products while cooling to allow air flow.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed soils and encrusted food spills around door gaskets of reach in units and deep freezer. Clean with frequency to remove and maintain cleaned
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.14-C
Handwashing Signage (C)
Provide handwashing signage at the bar handsink.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Observed 2 lights blown under hood. Replace 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.
L1
Post the current health permit for food establishment in a conspicuous place for consumers
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements