Red Line Pizza and Grill
🚫 CLOSED BY HEALTH DEPARTMENTTuesday, August 2, 2022 at 4:14 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
No handwashing observed when I went to wash my hands I observed there was no hand cleanser available- Train staff to wash hands during food service and preparation.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
A case of raw chicken stored in the walk in cooler on top of ready to eat bread the raw chicken was dripping inside the bin that held the bread and the bottom of the bin had chicken juice covering the bottom of the bin- Staff voluntarily discarded the bread and denatured it with bleach. There is raw bacon stored over ready to eat foods insode reach in. In the low boy cooler Raw chicken is stored over cooked bacon. Discontinue storing raw meat over ready to eat foods to prvent cross contamination. store chicken only on bottom shelf.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Foods held in Walk in cooler and also Low boy cooler is out of temperature for an undetermined amount of time. it is suspected the power went out and was confirmed by the Owner - Shaved steak 54F raw Chicken 51.6F sliced tomaotes 52F Pepperoni 84F Deli meats such as ham turkey mortadella cheese all tempt at 50F and also inside the walk in the deli meat all tempt 50F for undetermined amount of time. - Foods were voluntarily discarded and denatured by PIC
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Several foods was discarded for being out of temperature for undetermined amount of time or cross contaminated. 3 tubs of Raw Chicken Deli meats Sauce Shredded cheese pepperoni Bread and sub rolls. Disposal order given at the time of inspection and all foods is noted
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives and pizza cutted wedged between soiled equipment with food residue- Remove and properly wash rinse sanitize all food contact equipment and air dry before storing.
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)
No managerail control over staff and operations- No reporting of an imminent health hazard and not training staff to wash hands store foods properly to prevent cross contamination not keeping foods at proper temperature.and no allergen posted or CFPM - Train staff on the aboved mentioned.
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)
In all units where prepared foods are held there is no date marking on the deli meat and items stored in the reach in and walk in units for 24 hours and more. Date mark all foods that is prepared opened and cut and stored for 24 hours or more.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handink in food prep area had bleach inside sink and a mop bucket and mop blocking sink- Discontinue storing anything near or in front of handsink make it easily accessible for handwashing only
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No hand cleanser at the handsink on the cookline - Provide hand cleanser for proper handwashing by staff
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed rodent droppings on stairs leading to basement - Provide a current extermination report from a licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Owner did not report a interruption of power that happened a day ago per Manager. Per Owner and worker power went out for about 4 hours. Owner stated he did not report because it was after hours and foods was discarded. I asked for Invoices for the new foods he provided an invoice only for 7/27/22- Report any imminent health hazard to the board of health 617-635-5326. Not reporting can result of suspension of permit.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No Certified food protection Certification it expired 2/25/2021 Provide a updated CFPM certification by an accredited program
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Several soiled wiping cloths stored and not in sanitizer solution- Store wiping cloths in clean sanitizer water for easy cleaning and saniting work area
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.
590.003/3-601.11-C
Standards of Identity (C)
All squeeze bottles and Bins need to be labled there is no labels. Provide lable for all squeeze bottles
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Stove frylolator interior hood and interior of lowboy is heavily encrusted with grease and soils- Clean to remove soils
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Lowboy cooler is heavily soiled and not operable and the low boy unit that is tempting at 50F needs to be looked at also- Clean and repair both units. Walk in units needs to read tempterature of 41F or below its ready 50F- Repair
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.
590.005/5-501.15-C
Outside Receptacles (C)
About 5 of the receptacles outside is not tightly sealed and trash arount the bins- Clean to remove excess trash and keep trash lids sealed closed
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 safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Walls and floors throughout the kitchen and food prep area is soiled -clean to remove soils and spills
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