UMass Club
PASSWednesday, May 31, 2017 at 2:17 PM
Violations Cited
M-2-103.11
PIC Performing Duties
The certified food protection manager not to adhering to variance requirements for specialized processes ensuring fully stocked handsinks proper storage of equipment maintaing refrigerator equipment thermometers. Maintain active managerial control as it is defined in the 1999 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
Several raw items on menu; eggs cooked to order tuna tartar missing reminder component of consumer advisory. Provide proper consumer advisory reminder component next to all menu items cooked to order or served raw per code requirements.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-3-502.11-.12
Reduced Oxygen Packaging
Establishment is using a kryovac machine to vacum pack meats and other items. Discontinue using machine and all vacum packaging of PHF foods. Submit HACCP plan to health division and apply for variance.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Ice machine scoop stored inside ice machine in ice. Wash/rinse/sanitize/air dry. Store properly. Spoke to PIC about installation of ice machine scoop holster outside of unit affixed to wall.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Several refrigerated units with inoperable equipment thermometers. Repair provide inside equipment thermometers to verify internal cold holding temperatures of equipment. All mechanical refrigeration on site verified to be running at 41F or below at the time of inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Equipment motor on drawer refrigerated unit next to window with dust buildup on fins. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Bar handsink missing soap and paper towels at handsink. Provide soap and paper towels fully stocked.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.