The Newbury- Banquet & Room Service 2nd Floor
PASSWednesday, April 16, 2025 at 4:51 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked chicken out 96F product placed into cooler to cool cooked less than one hour prior.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Walls with peeling paint. Clean and resurface.
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.
590.006/6-202.12-C
Heating Ventilation Air Conditioning System Vents (C)
Dust buildup on vents and ceiling above warewashing area. 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 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.