Stubbys Seaport
PASSTuesday, November 7, 2023 at 6:17 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsink obstructed with limited evidence of handwashing occuring. Retrain staff.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shaved steak slacking on top of case of lettuce. COS. Retrain staff.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken tenders 123F. Product made within the hour rethermalized to above 165F prior to service. COS.
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations cited. Provide active managerial control.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Two handsinks obstructed at cookline one with barrel and other with equipment and foil. 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.
590.002/2-401.11-C
Eating Drinking or Using Tobacco (C)
Evidence of employees eating in food prep areas with half eaten pastry in kitchen. COS.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.15-C
Washing Fruits and Vegetables (C)
Establishment appears to be cutting tomatoes from the box without first washing. COS.
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Roll and bag of onions stored on floor in walkin. COS.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Floor covering missing at areas at service line near cooler. Repair.
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.
L1
No allergen statement on online menu. Provide. Notice on printed menus and menu boards. Such food establishments shall include on all printed menus and menu boards a clear and conspicuous notice requesting a customer to inform the server before placing an order about the customer's allergy to a major food allergen. The notice shall state: Before placing your order please inform your server if a person in your party has a food allergy. (a)Location. The notice must be included on printed menus and on indoor and outdoor menu boards including drive-through menu boards. (b)Menu Boards. 1. All notices on menu boards must be easily readable from the point of service at which food is ordered. On the menu board itself the font size of the notice must be equal to or greater than the font size of the smallest menu item listed on the menu board. 2. In lieu of placing the notice directly on the indoor or outdoor menu board itself the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. Such notice must be securely posted in a manner so that it may be easily seen and read from a distance of five feet by a person standing at or approaching the point of service shall directly face the purchaser and shall not be obstructed from view.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements