Shy Bird - Fenway
FAILMonday, August 25, 2025 at 2:46 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken and pork stored above ready to eat foods on rolling rack in refrigerator. Corrected on site. Reorganize rolling rack to prevent raw foods being stored above 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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked potatoes on counter at 65F. Moved to refrigerator. Ranch and caesar sauces stored at room temperature 68F. Moved to refrigerator. Ensure cooked foods and ready to eat foods that are not shelf stable are stored in the refrigerator.
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.
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
Garlic in oil dated 8/9 in refrigerator. Discarded by PIC. Hold prepared foods for 7 days only.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled towel observed at cook station used to wipe counter. Store all wiping towels in sanitizer solution.
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.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Hand sink at warewashing with soils. Maintain clean to prevent contamination from the hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.