Napper Tandys
PASSWednesday, June 4, 2025 at 7:19 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temperature dishwasher in kitchen tested at 200+. The two of the three auto feeds on the wall was spinning even when the unit was not on. One did not have any tubes coming out from it. Discontinue to use until repaired and reads between 50 to 100ppm
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards in the clean storage rack have deep scores. Please 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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
PIC will need to replace the ceiling tile above the three bay sink. It has a hole in it.
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
The two of the auto feed for the chemicals on the wall was spinnig even when the unit was not on. The chemicals test at 200+ppm. Discontinue to use until repaired.
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.