South End Formaggio
FAILMonday, June 27, 2022 at 5:59 PM
Violations Cited
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Prepped items in walk-in out of date: cooked quinoa 6/17 kimchi 5/2. Do not hold prepped items longer than 7 days.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
SPices and prepared foods for retail sale without complete labels. Ingredients allergens and handling insrtuctions must be present.
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 labeling procedures. Train all staff. Document corrective actions taken.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Hard cooked eggs stored in water. Discard water and discontinue storing eggs in water to avoid increased bacterial activity.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Plastic film used as barrier on shelf. Foil used to cover bottom of shelves under tables in basement. Discontinue using plastic and foil for covering surfeaces. Use materials that are durable cleanable and non-absorbent.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris in bottom of reach-in cooler at cheese station. Debris under cookline equipment. Clean and maintain to avoid attracting pests
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
raw sauasages and cook duck legs in reduced oxygen packaging; packaged in-house. Provide HACCP plan before using reduced oxygen packaging.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.