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The Avenue Grille

FAIL

Thursday, September 12, 2024 at 5:33 PM

Address
856 DORCHESTER AV
Dorchester, MA 02125
Category
FT
Violations
17 total
⚠️ 2 critical
⚠ 3 major
Facility History
30 inspections
15 failures

Violations Cited

⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Cooked chicken on cook line 70F and at pizza station 45F. Ensure TCS foods are held at or below 41F.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.005/5-203.14-P

Backflow Prevention Device When Required (P)

No air gap on food prep sink. Provide.

Why This Matters

This violation directly contributes to foodborne illness risk

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Monitor staff for holding temperatures proper warewashing access to hand sinks and cooling methods as stated and staff understanding of illness policy . Retrain 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 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.003/3-603.11-PF

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Burgers and steak tips offered undercooked. No consumer advisory for disclosure / reminder. Provide.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Hand sink at service counter blocked with a chair. Ensure access by service and pizza station for hand washing when preparing pizza or dispensing beverages.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.002/2-402.11-C

Effectiveness-Hair Restraints (C)

No beard restraint. Provide.

Why This Matters

CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.

Code Requirements

All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-302.15-C

Washing Fruits and Vegetables (C)

Lettuce not washed prior to cutting. Produce must be washed.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Tongs on the oven handle and rice utensil stored in stagnant water. Store properly.

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 equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

Wet cloths used on raw food counter not stored in sanitizer solution. Provide as stated.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-501.15-C

(B) Cooling Methods (C)

PIC states soup cooled at room temperature then refrigerated. Monitor cooling from 135F - 70F in 2 hours then 70F -41F in 4 hours by using proper cooling methods.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.11-C

Characteristics-Materials for Construction and Repair (C)

Wooden shelf used to stored food contact equipment. Pizza made made of wood. Provide cleanable durable food contact surfaces. Remove cardboard from food prep areas shelving.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-204.119-C

Warewashing Sinks and Drain boards Self-Draining (C)

Solid shelf used for draining equipment. Provide proper drainage after cleaning equipment.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

Cutting boards at cook line station scored. Resurface or replace.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Black substance on walls and ceiling ceiling fan covers of walkin. Floor of walkin freezer soiled 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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-603.16-C

Rinsing Procedures (C)

Three compartment sink using wash and sanitizer bays but not rinsing. Wash - Rinse-Sanitize.

Why This Matters

RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.

Code Requirements

ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-903.12-C

Prohibitions (C)

Pizza boxes stored below sewag lines. 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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.006/6-202.15-C

Outer Openings Protected (C)

Exit door in basement without weatherstrip. Provide to exclude vermin.

Why This Matters

PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.

Code Requirements

Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

🍽️ BBQ 📍 Dorchester 🚇 JFK/UMass (Red Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Handwashing ⚠️ Hair Restraints ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Protection ⚠️ Plumbing Issues
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department