Shore Leave / No Relation
PASSThursday, October 3, 2024 at 6:35 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Prepared sushi fish is being placed in a wooden sushi bento box for service was noted in service refrigeration at 47F-48F Per the PIC the fish was prepared 1 hour prior to the inspection and placed in refrigeration at 38F During the inspection the bento boxes were removed from the service refrigeration and placed in the walkin at with an internal temperature of 35F. The temperature was again noted 20 minutes later at 47.4F. Reviewed the process with the chef to reduce the product temperature to 41F or below before placing the fish in the wooden bento boxes used for presentation
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Incomplete consumer advisory- disclosure and reminder on the paper menu used for No Relation and the online version Reviewed at this time- Make corrections
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Vegetable slicer at the sushi bar located in No Relation with dried on soils- Removed at the time of the inspection ans washed/sanitized
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.