The Avenue Grille
FAILFriday, June 4, 2021 at 3:51 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed cook finishing packing up bags of food then picking up ready to eat pita bread for a wrap. Instructed cook to wash hands put on gloves and discard pita bread. Staff need to be retrained on hand washing and glove use.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Cases of raw chicken stored in walk-in next to ready to eat lettuce. Packaged raw beef stored on top of ready to eat red onions. Raw animal foods must be stored separate from ready to eat foods. Corrected on site.
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Chlorine sanitizer at 3 bay sink over 200ppm. Diluted down to 100ppm. Measure water and required amount of bleach and instruct staff on proper set up of sanitizer and correct concentration.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Observed a cook finish packing up cooked food then pick up pita bread with bare hands. Sanitizer concentration for 3 bay sink is too high (chlorine over 200ppm). Cases of raw chicken on shelf next to ready to eat lettuce. Packaged raw beef in a pan over ready to eat red onions. PIC needs to retrain staff on when to wash hands and no bare hand contact with ready to eat foods. Sanitizer measurement needs to be standardized and posted so staff can properly set up 3 bay sink. Retrain staff to properly store raw foods away from ready to eat foods.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
Desserts packaged in house for sale in self service cooler without any labels. Labeling guidance will be provided with inspection report.
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 labeling procedures. Train all staff. Document corrective actions taken.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
PIC stated that hamburgers and steak tips are cooked to order. Advisory is printed on menu but does not correspond to hamburger or steak as items that could be consumed undercooked.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Can opener heavily soiled with spills and food. Clean to prevent contaminating foods as they are opened.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels or hand dryer at hand sink in kitchen. Provide towels so that cooks can dry their hands after washing.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ceiling of walk in with black mold-like substance. Walk-in fans with heavy dust build up. Reach in refrigerator doors on cook line are soiled inside and out. Clean and maintain.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Rinse compartment of 3 bay sink leaks. Repair as necessary.
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired in April. PIC showed text messages confirming cleaning is scheduled for Monday 6/7.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.