The Pearl Seafood Grill & Raw Bar
FAILFriday, September 30, 2022 at 3:21 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Staff working and prepping yet handsinks at the cookline water temperature is at 71F and 70F for the other. The Handsink in food prep area is not operable missing the pipes underneath.- Train staff to properly wash hands before food prep or handling any food or food contact equipment.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Chicken stored with Cooked Lobster and Raw Salmon- Discontinue storing poultry with other meats or fish. PIC corrected onsite
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Handsinks temperature is 70F/ 71F in boths sinks on the cookline and upstairs in food prep area is not operable the middle pipes are missing. - PIC unable to adjust handsinks at the cookline area.- Proper and Vigorous handwashing with soap is required amongst staff. Provide a detailed plumbers report from a licensed plumber.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Mallets knives ladles all hanging up on clean rack with food soils embedded in them. - Remove and properly wash rinse and sanitize food contact equipment then air dry before hanging.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink is not operable and have equipment in front of it. - Handsinks need to be easily accessible and free from items for staff to easily access to wash hands - Hand sinks need to be operable especially in food prep areas - Discontinue food prep in food prep area until sink is reparied
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths on table and not stored in sanitizer solution the solution he had set up in the kitchen had no sanitizer in it after testing. PIC corrected onsite
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Warewash sink improperly set up - Soiled equipment set up in wash bay also rinse bay and no sanitizer set up in sanitizer bay at all- Train staff to properly set up 3 bay sink to wash rinse and sanitize
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Stove is heavily soiled inside and on the outside- Clean to remove soils counter soiled - Clean to remove soils Upstairs the waffle irons are both 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 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-402.12-C
Grease Trap(C)
Grease trap located outside was opened and heavily soiled - Keep grease trap properly maintained and lid tightly closed
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Ceiling tiles and light shields with dusts and food soils from old food and also on the walls - Clean to remove soils water pooled on the kitchen floor - Clean to remove- PIC had staff clean it up onsite
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