Rebel's Guild
PASSWednesday, March 22, 2023 at 6:54 PM
Violations Cited
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temperature dishwasher in kitchen with a rinse temperature of 160F per the gauge An irreversible thermometer was used and the rinse temperature was at 138F-140F. The unit was taken out of serviceand all ware washing will be done in the banquet kitchen. The low temperature dishwasher in the banquet kitchen tested at 50ppm chlorine
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives stored between equipment at cookline Soiled utensils stored in stagnant water Tongs stored on equipment handles Reviewed and corrected at the time of the inspection
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Hood filters with heavy carbon buildup Dust buildup at vents in ceiling Clean with proper frequency
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.