ORIENTAL HOUSE
FAILFriday, September 24, 2021 at 5:01 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken wings 54F ribs 57F oil garlic 47F and bean sprouts 47F. Review with PIC and he properly stored them to keep at or below 41F
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Uncoverd buckets on the floor in the walk in. Must be store 6 inches off the floor and covered. Food in walk in will need to be properly cover if not in a cooling stage. Spice sauces flours all need to have covers on them.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean exterior of in place cooking equipment. Soiled. Clean handles and door to refrigerations units and walk ins. Soiled. Clean exterior of bulk food containers large nd small. Soiled
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.
590.005/5-501.16-C
Storage Areas Rooms and Receptacles Capacity and Availability (C)
Clean rear of build of any loose trash.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean wall behind cooking line. Soiled. Clean floor under cooking equipment soiled.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-202.14-C
Toilet Rooms Enclosed (C)
Repair door to rest room to be self closing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.