SILVERTONE BAR & GRILL
PASSWednesday, October 13, 2021 at 5:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw sliced beef stored above raw salmon at grill station. Raw chicken in walk-in stored above raw beef. Raw beef hamburger patties in walk-in stored above bags of fruit. Store raw meats according to final cook temperature requirements. Corrected on site.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Portion bags of pasta in cookline cooler at 55F. Staff had cooked pasta more than 2 hours prior. Opened bags spread out on sheet tray and placed in walk-in to finish cooling. Cool all food for cold holding to 41F before placing into service. Pasta down to 45F in 20 minutes.
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.