Saltie Girl
PASSTuesday, September 21, 2021 at 5:25 PM
Violations Cited
590.003/3-202.12-P
Additives (P)
They are making their own foie gras and using "prague powder #1" as an addtive to give it the proper color this is a nitrite additive and should not be used at the retail level. Remove the additive from the menu. (manager will discard the foie gras)
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.
590.003/3-501.14-P
Cooling (P)
The fresh french fries are parboiled in oil in the morning. At the onset of the inspection the fries were stored at room temperature on sheet pans cooling; the temperatures ranged from 78F to 90F. After thrity minutes there was no difference in the temperature of the items at room temperature and they were being placed inside deep platic containers to be stored in the walk-in refrigerator. The containers of potatoes in the walk-in refrigerators had a label of 9/10 but the manager thinks those were mislabeled and the items were 48F-49F. If these items were fromthe previous day then they have not been cooled properly as the items were double stacked in plastic containers. (the potatoes from the previous day were discarded and the other potatoes were rapidly chilled). Revisit the process and provide proper cooling procedures.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
There are a few of the tags missing when comapared with the invoices of the oysters used. Keep all the tags organized for traceback purposes.
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 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)
There are items in the small fridge with no date mark on them and items in the cooler with improper date. Provide proper date marking for items.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
The interior fo the ice machine has a slight buildup of black substance. Clean machine to remove.
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 equipment procedures. Train all staff. Document corrective actions taken.