Noon Mediterranean Grill
PASSMonday, June 13, 2022 at 2:49 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Reheated chicken for hot holding at 105F for 30 minutes. Reheated to 168F. Ensure cooked foods for hot holding are reheated to 165F or above prior to placing into 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
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Tzatziki sauce in walk-in cooler dated discard by 5/31/22. Discarded by PIC. Monitor date marking to ensure prepped products are not held for more than 7 days. Discarded by PIC.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floor under shelves in employee chaning room with dust and debris. Clean and maintain
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.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
No covered receptacle in restroom. Provide covered trash bin.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.