Royal Fried Chicken
PASSWednesday, March 6, 2024 at 3:20 PM
Violations Cited
590.005/5-202.13-P
Backflow Prevention Air Gap (P)
Observed prep sink installed without air gap. Contact licensed plumber to install for indirect waste and provide a detailed plumbers report
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Observed food prep of raw chicken at warewashing rinse compartment. Discussed with PIC warewashing sink is for warewashing only. Must maintain food prepp at prep sink with air gap for indirect waste.
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)
Observed individual mashed potatoes / mac n cheese stored in walk in unit over 24hrs per PIC without date marks. Discussed with PIC to ensure all ready to eat foods held over 24hrs are with date marking
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Observed multiple squeeze bottles without labels. Provide labels on all squeeze bottles with the common name of food item stored inside
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.