The Pearl Seafood Grill & Raw Bar
PASS W/ CONDITIONSFriday, June 23, 2023 at 3:19 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Hands should be clean at the start of processing any foods - Train staff the importance of washing hands- Corrected on site Staff washed hands at appropiate sink
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(C)/3-301.11-P
Preventing Contamination from Hands (P)
Bar staff hands were completely red from a large jar of cherry juice that housed cherries. He stated he drained the cherry juice in strainer but the handswere completely covered. He also is cutting fresh fruit without gloves.- Train staff to use gloves and discontinue using bare hand contact with ready to eat foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Oysters and mussels are stored on top of each other - Separate the of the different species and store with like shell fish- COS
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several soiled and wet knives spoons and utensils stored together in a clean rack- Properly wash rinse and sanitize equipment then air dry before storing. At the bar area all the glasses were soiled and had spots - remove and properly clean
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)
Sanitizer that is stored in the sanitizer bucket on the floor was way over the concentration producting a toxic level- PIC had the bucket re-done and retested it was corrected onsite at 200PPM
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shellstock not poroperly maintain unorganized- Properly maintain shellstock up to 90 days in order
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Date marking is not maintained- Last date was 6/2/23- Properly date mark any foods prepared and stored 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.
590.003/3-304.15-C
(B)-(D) Gloves Use Limitations (C)
No gloves being used at the bar area cutting fresh fruits - Train staff to use gloves
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood is expired since April 2023 - Provide a hood cleaning and updated sticker from a licensed hood cleaning company
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards that are heavily soiled and scored needs replacing or resurfaced
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)
Ice machines is soiled - Clean to remove soils Potato slicer is soiled - clean to remove stove is heavily 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.