The Pearl Seafood Grill & Raw Bar
FAILTuesday, August 9, 2022 at 2:33 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Different species of shell fish were stored together- Raw oysters were stored with raw steamers- Discontinue storing fish and shell fish of different species together. 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-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cut Sweet potato fries was tempting at 54F- All food stored in refigerator unit must maintain a temperature of 41F or below- PIC discarded and will have unit checked it is 45F
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
A pan filled with Cut Sweet potato fries tempting at 54F for an undetermined amount of time- PIC voluntarily discarded and denatured
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
I found several soiled knives inside of clean knife rack with food residue from for an undetermined amount of time- PIC removed the knoves and had them properly cleaned - Discontinue storing soiled knives in clean knife racks. Train staff to frequently clean food contact equipment.- Corrected on site
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quats Sanitizer inside of sanitizer buckets was exceeded pass the criteria amout of 400PPM which is a Toxic level - PIC had staff refill the buckets to discplay the correct amount of sanitizer 200PPM. Train staff the proper way to fill the sanitizer bay and buckets to keep sanitizer at the criteria level. corrected on site 200 PPM-ok
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)
There is no managerial control of unsanitary conditions soiled food contact equipment cold holding temperatures not having proper credentials posted including CFPM at the bar area low temp dishwasher not having proper sanitization in the dishwash area in kitchen staff filling up sanitizer buckets at a toxic level. - Train staff on the inportance of all that is 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.
590.002/2-301.15-PF
Where to Wash (Pf)
I observed Manager wash the Irrervesible thermometer in handsink and also a sanitizer bucket located inside - Handsinks should be easily accessible for all staff and not used for any other purpose than handwashing. Corrected 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 food safety 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)
No prepared foods are date mark in walk in and refrigerator unit- the last date that was listed was 7/29/22 way past the 7 days - Date mark all prepped food that will be stored in walk in or 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.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Bar area low temp dishwasher does not have sanitizer - Discontinue using dishwasher until it is repaired - Use the high temp to clean glassware.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Several Immature Flies in the kitchen area and upstairs in prep area - Provide a detailed pest control report from a licenced pest control company.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No certified Protection managers certification posted - Provide a current CFPM certification and post it in a conspicuous area from a accredited training certification.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Large Bins with no names on it- Label all bins with Common name of foods. Also label containers inside refrigerator units with labe of the sauces used
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Stove/ Grill/ Waffle iron all heavily soiled - Clean to remove soils
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
The hood has been updated however the hood is extremely soiled - Clean to remove soils Fan on the counter is soiled and loads of dust- Clean to remove dusts and soils
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Walls inside the kitchen area is soiled with Food splashes- Clean to remove soils Rug on the floor leading to the kitchen is heavily soiled - remove and clean to remove food soils The wall in food prep area upstairs has a huge hole i the wall- Repair hole.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean