Nico Restaurant
PASS W/ CONDITIONSWednesday, November 9, 2022 at 12:24 AM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all exposed foods such as salami's and cheeses are properly covered during extended periods of refrigeration to reduce potential contamination- ensure all foods including the freezer and refrigerated walk-in units are elevated off the floors a minimal six inches during storage to reduce potential contamination
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Clean vents in the hood above the char grill from heavy char burns and grease
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean in between all equipment of the cooking line - exterior of all refrigeration / freezer units and the exterior and tops of all bulk food storage bins from visible food spills stains and soils
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.