O'Cheese
PASS W/ CONDITIONSFriday, February 23, 2024 at 7:40 PM
Violations Cited
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Post current copies of your 2024 Health Permit - current food safety / and allergen awraeness certificates in a conspicuous location of the restaurant
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
There is a visibly " blown piece of fully cooked deli style " pastrami " inside the walk-in stored in with otnher deli meats on the shelf - owner is aware that it has been compromised however it should not be stored in with foods being served to the public - pastami was removed fom the current location and placed in the opposite ends where it was clearly labeled " return to vendor" - dedicate an area for items such as this [ including retail foods ] so all employees are familiar with compromised foods that are to be returned back to the wholesale vendors
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.