PHO 2000
FAILTuesday, January 10, 2023 at 4:50 PM
Violations Cited
590.002/2-401.11-C
Eating Drinking or Using Tobacco (C)
Review with staff not to have open drinks on the cooking line. Put in an area that they can be stored and besure to wash hands before returning to work.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Please label small and large bulk food containers. Found some that did not have labels and will need to be cleaned.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
PIC will need to provide a sanitizer bucket on the cooking and prep line to store wiping clothes.
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 safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Please review with staff not to thaw at room temperature. Found meat thawing in a container. As discussed. food can be thawed out the day before under running water or can be cooked frozen.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean exterior of the in place equipment in the kitchen. Tops of the refrigerators have a build up of grease. Clean shelves on cooking line. Clean and remove tin foil on wire sheves in walk in. Soiled and peeling. Discontinue to use tin foil. Clean exterior of bulk food containers small and large. Some have a heavy 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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean under and behind cooking equipment of any build up of grime and some old rodent droppings as discussed.
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