The Avenue Grille
FAILTuesday, October 22, 2019 at 3:33 PM
Violations Cited
590.003/3-401.11-P
Raw Animal Foods-Cooking (P)
Chicken inside of the pizza station cooler only being cooked partially. Address and ensure all poultry is being cooked to the appropriate temperatures prior to being cooled down.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Ground beef in the upper portion of the pizza cooler with an elevated temerpature of 49F. All other foods inside of the unit were at below 41F. Ground beef was removed at the time of the inspection and placed back into a refrigeration unit in order to maintain the product at below 41F. Sliced deli meats stacked above the pinch line of the deli style cooler with elevated temerpatures of between 48-51F. Discontinue and ensure all TCS foods are being maintained at below 41F. All other foods inside of the unit were
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No food thermometers available at the time of the inspection. Provide.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
There were no sanitzing test strips available at the time of the inspection. Provide.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of what appears to be rodent droppings in the main kitchen/preparation area. Address and provide a detailed IPM report for the re-inspection. Evidence of what appears to be rodent droppings on the floor and storage shelves of the basement area. Address and clean to remove.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
At the time of the inspection there was no documentation available for either the Food Safety/Allergen manager. Provide both for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottles filled with dressings and sauces have no labels. Provide.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and store in a proper sanitizing solution.
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)
Containers of meats and produce observed being stored on teh ground of the walk-in cooler. Disontinue and store all foods elevated a minimum of 6 inches off the ground.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Grout levels throughout the whole kitchen area very low. Address and re-fill grout levels in order to minimize accumulation of stagnant water and food spills.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floors in main kitchen/preparation area's visibly soiled and with food debris. Clean to remove. Storage shelves in the main kitchen/preparation area's vsibly soiled and with what appears to be rodent droppings. Clean to remove all. Top of grease trap at the 3 bay sink vsibly soiled and with what appears to be rodent droppings. Clean to remove. Fan covers of the walk-in cooler visibly soiled. Clean to remove. Floors walls and ceiling of the walk-in cooler visibly soiled and with food debris/spills. Clean to remove.
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.