The Avenue Grille
FAILTuesday, March 22, 2022 at 3:53 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In walk in cooler there is raw beef stored next to raw chicken- Discontinue storing near one another - store all raw chicken on bottom shelf. PIC 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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Hot holding grilled chicken was 113F I spoke with PIC and advised him that the pieces were overstuffed and need to be reheated to 165F or above then held hot- Discontinue hot holdng foods under 135F
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Hanging pans over the stove have food particles hanging from them- Remove and properly clean. Wash rinse and sanitize food contact equipment. Soiled knives with food particles is stored inside of low boy over ready to eat foods- Remove and properly store after cleaning.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not properly monritoring and training staff on proper handwashing maintaining hot holding temperatures date marking and cleaning food contact equipment.- Train staff on the items mentioned above.
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No vomit and diarrhea kit available - Provide supplies and instructions on how to clean up vomit and diarrhea episode.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Deli meat Seasoned meats sauces were not marked. Date mark all foods that is TCS foods such as deli meat held in refrigerator unit for 24 hours or more.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
There was ni sanitizer testing strips available when I asked PIC to test sanitizer solution in 3 bay sink- Provide Testin strips for sanitizer solution
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
There is only one handsink available in the kitchen near the cookline there are other stations with no handsink near- Install handsink near the warewash area.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
The handsink had no papertowels When I washed my hands I had to ask for some- Provide hand drying towels at the hand sink to ensure proper handwashing from staff
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
There are soiled wiping cloths all over with no sanitizer solution- Store all soiled and clean wiping cloths in sanitizer 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.
590.003/3-601.11-C
Standards of Identity (C)
Large bins throughout have no labels on it also sauce bottles have no labels- Label all large bins and sauce bottles with common name.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Panini press is heavily soiled and encrusted with grease and food debris also clean the wall behind it- Clean to remove ALL Interior low boys /exterior/behind the hood and the back is heavily soiled - Clean to remove soils and encrusted stains Refrigeratror exterior is soiled with fingerprints- 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.
590.005/5-203.13-C
Service Sink (C)
There is no service sink - Provide a service sink to dispose soiled mop water or complete a variance form to get permission to dump soiled mop water in toilet not outside. Sent a form via email
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.
590.005/5-501.113-C
Covering Receptacles (C)
In the restroom used by staff there is no covered receptacle- provide a covered receptacle for feminine products
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.