THE GALLEY DINER
PASSFriday, September 17, 2021 at 3:35 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Hash browns idling on top of the the flat top grill are 110F -115F -- maintain at 135F and / or above as discussed
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Ensure there is an accidental clean up kit on site
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.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Adddress thew disclosure / reminder on the menu where needed [ all foods offered undercooked including " eggs any style "}
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.
590.003/3-302.15-C
Washing Fruits and Vegetables (C)
Designate prep sink for washing vegatables as discussed
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove cigaretts and lighters stored in the food prep areas and keep segragated as discussed
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.