One Family Diner
FAILWednesday, December 1, 2021 at 4:11 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Eggs stored with and over ready to eat foods- Properly store eggs on lower shelves in walk in cooler
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives and peelers stored on clean knife rack- Remove and properly wash rinse and sanitize then air dry equipment before hanging on clean rack.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There is no Managerial control over staff with proper handwashing- proper storage of raw eggs inside of walk in cooler over ready to eat foods. Soiled Food contact equipment heavily soiled. Knives stored soiled on clean rack.- Properly train staff on handwashing keeping papertowels and hand cleanser at all times to ensure handwashing; Clean all food contact equipment.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No Date Marking in walk in cooler of foods stored - Date mark foods stored over 24 hours provide date marking to ensure 1st in and 1st out method
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.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Hand sink behind the counter had no hand cleanser-No proper handwashing with out cleanser- PIC Corrected on site Train staff to keep handcleanser at the hand sinks to ensure proper handwashing
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No drying provisions at handsink behind the counter- Provide Papertowels to ensure proper drying of hands after handwashing. PIC corrected on site
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Stove top Oven grill and fryolators are heavily soiled- Clean to remove soils and heavy grease build up
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.