STEPHANIE'S ON NEWBURY
FAILWednesday, October 1, 2025 at 3:37 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Food employee returned to work without first washing hands. Corrected on site.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-401.14-P
Non-Continuous Cooking of Raw Animal Foods (P)
Several pieces of raw salmon being par cooked and left out of temperature control. Product removed from service. Submit detailed procedures to isdhealth@boston.gov. Handout provided.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.005/5-402.11-P
Backflow Prevention (P)
Food prep sink does not have an in direct to waste drain. Install.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations listed on inspection report. Provide active managerial control. PIC on site has taken steps to make immediate corrections.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003(C)/3-301.11-C
Preventing Contamination from Hands (C)
Food employee touched salmon with ungloved hand. Corrected on site. Par cooked product to be finished to above 145F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Frozen salmon thawing in still water. Corrected on site.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-501.16-C
Warewashing Sinks Use Limitation (C)
Salmon thawing near soiled equipment at three bay sink. Corrected on site. Salmon moved into raised pan in culinary sink to defrost under running water below 70F.
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.