NEW ENGLAND AQUARIUM CORP.
PASS W/ CONDITIONSTuesday, May 10, 2011 at 3:58 PM
Violations Cited
03-3-501.16
Hot Holding
Ribs holding in deep pan.Ribs on top were at 100F.Ribs on bottom were 140F.Product should be stored in 2"pan to maintain a consistent temperature of 140F.
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
08-3-305-307.11
Food Protection
Front of hot line chute for chicken finger baskets is exposed.Provide food protection(i.e. sneeze gaurds etc.).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
dishmachine in upstairs kitchen malfunctioning?Please check out unit and repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hot water at handsinks registering 132F+ from digital thermometer).Provide proper hot water temperature of 110F.Handsink in catering kitchen not properly functioning.repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.