Sam LaGrassa's
PASS W/ CONDITIONSTuesday, March 25, 2025 at 6:02 PM
Violations Cited
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Several plastic spatulas appear compromised and visibly melted in certain areas on the edges -remove and ensure commercial grade utensils are in place
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.
590.004/4-101.17-C
Wood Use Limitation (C)
Remove all wooden spatulas with burnt edges and splintered ends - wooden items used in a restaurant must be commercial grade and considt of hard wood - Address
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.
590.005/5-202.12-C
Handwashing Sinks Installation (C)
Several hand sinks located by shelving units used to store clean pots and pans are missing proper barriers - either provide these barriers on the appropriote side or relocate the shelving units if needed
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.