SRV
FAILWednesday, October 2, 2024 at 10:25 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed raw tuna / short ribs / trout rillette stored in refrigerated units at cooking line between 46F-48F. Discussed with PIC to maintain cold holding @ 41F or below. PIC stored in walk in cooler
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed cleaning products stored in bar hand sink. Discussed with PIC to remove and maintain hand sink clear and accessible for hand washing only. COS
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Observed no paper towels at bar hand sink. Provide and maintain for proper hand washing. COS
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Observed multiple squeeze bottles on the cooking / service line without labels of identification. Provide a label with the common name of food item stored inside
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Observed front kitchen hand sink clogged and leak underneath basement prep sink. Contact licensed plumber for repairs and provide report
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.
L1
Observed allergen awareness certificated expired August 2024; Observed no choke save certificate at this time.Provide current certificate
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements