The Real Deal
PASSWednesday, February 19, 2025 at 8:27 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Grilled chicken cut for pizza toppings between 75F and 82F. Please properly cool foods in walk in before putting in flip top to use on pizza and salads.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temperature dishwasher had what looked like a new sanitizer bucket hooked up but it was cloudy. I could not get it to test on my kit or the locations kit. I did see sanitizer coming out. Just not sure whats going on with it. Please have it checked and replaced. Please use the three 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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Wooden pizza paddle has splinters and small piese missing please replace.
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 equipment procedures. Train all staff. Document corrective actions taken.