Rebel's Guild
PASSTuesday, May 20, 2025 at 4:36 PM
Violations Cited
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
Kitchen dish machine not rinsing over 160F at dial. Service as needed to ensure machine rinses at 180F. Sanitize all equipment after washing in 3 compartment sink.
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.
590.003/3-501.13-C
Thawing (C)
Reduced oxygen packaged tuna thawed in refrigerator in packaging. Pierce or remove packaging prior to thawing.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris under bar and kitchen dish machine. Clean to avoid attracting pests.
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.