SEAPOINT RESTAURANT
PASSWednesday, May 4, 2022 at 6:29 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Handsink was not in operation and no handwashing was performed. I observed staff cutting raw vegetables without washing hands- I had staff discard the onions she was cutting and denature them with bleach- Train staff the impoirtance of handwashing and that all handwashing equipment with soap and papertowels must be easily accessible at all times.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Chicken and Raw beef and on top of Ready to eat foods inside the reach in cooler- All raw poultry is to be stored on the bottom shelf of coolers never on top of ready to eat foods
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No mangerial control handsink not working blocked and PIC was cutting vegetables that had to be discarded.- Maintain managerial control making sure all equipment especially handwashing is in good working order
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No vomit and diarrhea kit Available- Provide supplies for vomit and diarrhea episodes
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No Sanitizer testing strips for Low temp dishwashers or sanitizer solutions for wiping cloths- Provide test strips for both dishwashers and sanitizer solutions.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink was blocked with several pizza boxes on top and inside 2 rolls of trash bags. When I turned on sink the water was brown and sink was clogged. - Repair. I had staff contact plumber and he came within 20 minutes of me being there. PIC made sure that this was corrected - Do not block handsink make sure its easily accesible for staff to use.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No Certified food protection manager certification available- Post a current CFPM certificate from 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.
590.003/3-501.11-C
Frozen Food (C)
In lowboy cooler all frozen foods were completely thawed French Fries Mozzarella sticks chicken tenders and Onion rings were held at 36F and completely thawed not sure how long this was like this PIC voluntarily discarded all - Repair freezer and make sure that frozen foods stay frozen
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handsink in kitchen clogged - Repair Plumber was onsite repairing issue. Lowboy freezer is not working all foods were discarded and holding temperature about 33-36F - Repair
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.