Stillwater
FAILTuesday, April 4, 2023 at 6:39 PM
Violations Cited
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked chicken wings at service line at 55F covered in plastic film. Removed to walk-in cooler and stpread out to cool completely. Cooked in the last 2 hours. Cooled to 45F in 10 minutes Chicken salad in plastic container at 70F. Prepared in the past hour. Spread out in metal containers. Ensure cooked foods are thoroughly cooled to 41F prior to storing in plastic containers or placed on service 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 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in prep area obstructed with untensils. Staff washing at main kitchen hand sink. Ensure hand sinks are clear and accessible at all times.
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)
Bar hand sink without soap. Ensure hand sinks have towels soap and hot water at all times. Corrected on site. Bar tender washing hands in kitchen
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.
590.003/3-501.13-C
Thawing (C)
Reduced oxygen packaged tuna thawing in packaging. Pierce or remove packaging before thawing to prevent c. botulism
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.