The Real Deal
FAILThursday, December 22, 2022 at 5:53 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken on top of buffalo chicken pizza 73F. Pizzas are served quickly during lunch. If continuing to keep pizza room temperature "Time as a Public Health Control" procedures should be followed and submit procedures to ISD Health for approval.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
No sanitizer being used in low temp dishwasher. Detergent hooked up to wash rinse and sanitizer rinse. Spoke to owner about servicing the machine and will utilize 3 bay sink until repaired.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
No Certified Food Protection Manager on site not Full-Time (FT) manages multiple locations. Assign another certified food protection manager that is on site FT.
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(B). 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)
Various item in refrigerators not date marked (picked onions sliced deli meats sliced cheese) - Provide
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Rodent droppings observed in basement along walls observed a bug on cardboard boxes in pizza prep area by front window. 2 cans of raid found on bottom shelf of bakers rack by warewashing area. All spraying of pesticides must be done by a licensed exterminator. Remove droppings and cans of raid and provide pest reports. Unecessary/unused equiment and items stored in back of basment - Can attract rodents - Clean to remove.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Mop sink not enclosed and located by cooking area and fridge. Enclose or move our of kitchen. Employee lunch stored in 2 door refrigerator in kitchen area - Corrected on site - Removed. 12-22-22 At this time PIC stated that he got a price to enclosed mop sink. He will need to time to do the work or manybe move it to another area.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
General cleaning in prep area: clean wall/regrout cracked area behind prep sink area so it is smooth and cleanable. Wire shelving in prep area soiled-clean to remove food and debris. Compressor in walk -in blowing dust -clean to remove. Shelving in walk-in with food debris and soils-clean to remove.s
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)
Store food and paper products underneath a cleanable surfce or add FRP panels as in other areas of basement.
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
590.006/6-305.11-C
Designation-Dressing Areas and Lockers (C)
Employee personal items stored on shelving with clean linens. Provide area for employee items/locker area
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.