Shaking Seafood
FAILTuesday, August 23, 2022 at 6:42 PM
Violations Cited
590.003/3-303.11-P
Ice Used as Exterior Coolant Prohibited as Ingredient (P)
The ice at the bar is being used to cool the soda tubes and containers of juice and also used in customer drinks. Provide separation of cooling ice and customer ice.
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.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no person in charge assigned when the owners are not working. Assign a PIC to supevise food safety.
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
They are saving the oyster tags but not consistent with labeling the date the bag was emptied. Properly date all the tags.
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.
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
The sanitizer in the low temperature dish machine is not reading 50 ppm chlorine. Provide proper sanitizer levels. (the employees were instructed to setup the three bay sink to sanitize equipment)
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.