South End Pizza & Grill
PASS W/ CONDITIONSThursday, August 14, 2025 at 2:45 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The front refrigerator is not working properly; mayo 62F cheese 57F cut tomatoes 67F. Provide proper cold holding of 41F or below. (Items discarded by PIC) The top of the pizza unit was elevated; sausage 51F. Provide proper cold holding of 41F or below. (Items discarded by manager and the items on the bottom of the unit were in temperature; chicken 36F)
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.
590.014/SummaryS-P
uspension of Permit / Emergency Closure without a Prior Hearing (P)
The rodent activity and gross unsanitary conditions are creating an imminent health hazard. Provide a detailed pest reports showing exclusionary measures taken to eliminate rodents entering the establishment cleaning that has occured to eliminate food sources and a clean pest report that demonstrates all the rodents have been caught.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The certified manager is not on site and there are multiple risk factor violations. There neesd to be a full time certified food manager on site and a person able to take active managerial control when the owner/food safety manager is not on site.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
There is a kit but no procedures for responding to a vomit or diarrheal accident. Provide procedures.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
There is a handwash sink in the front near the register and in the back corner near the three bay sink neither is accessible for employees on the cooking line. Provide access to a handsink on the cooking line.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
There is no soap at the front handsink or the sink in the back area. Provide soap at the handsinks so employees can properly wash their hands.
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
There is evidence of rodent activity with large droppings behind the counter under the mixer and in the basement storage area. Pest reports provided are targeting flies. Provide detailed pest reports showing the treatment of rodents. There are flies in the establishment and the door is open. Keep the door closed and continue treatment for flies.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-305.14-C
Food Preparation (C)
There is no food prep sink to wash produce and lettuce is being washed inthe three bay with soiled equipment stored in the sink. Provide a food prep sink to protect produce during preparation.
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.
590.004/4-301.13-C
Drain boards (C)
There is soiled equipment collecting in the three bay sink. Provide areas to store soiled items and items that are air drying.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Gross unsanitary conditions; There is a large amount of grease buildup under the fryers and around the equipment. Throughly clean to remove grease buildup. There is a large amount of flour buildup on the mixer. Clean to remove. There is food debris on the refrigerators stove and in between cooking equipment. Clean surfaces to remove debris.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
The grease container is soiled and there are excess items in the trash area. Clean the area and keep trash receptacles clean and rodent proof.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
There are holes in the ceiling in the basement. Repair to provide smooth cleanable surface. There is food buildup under equipment and in hard to reach areas and some spaces between the wall and the tiles of the floor. Clean to remove debris buildup and seal any openings.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-202.14-C
Toilet Rooms Enclosed (C)
The bathroom door is not self-closing. Provide a self closoing bathroom door.
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 food safety procedures. Train all staff. Document corrective actions taken.