UNION OYSTER HOUSE
FAILThursday, September 4, 2025 at 4:23 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In a chef drawers the temperature of raw shrimp was 55F and cut cherry tomatoes was 45F; provide cold holding of TCS food at least 41F. If products are being prepared make sure they are chilling items to 41F before putting on the service line.
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)
At second floor bar area the low temperature dish machine was tested at 0ppm three times; the location will use a different dish machine until a technician can fix the unit later today (service call was placed during visit and tech arrived and was working on machine)
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Requested a V/D clean up kit or procedures. They have a vomit kit but no procedures. (example of procedures provided)
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
In both kitchens observed fish with grill marks that per manager are grilled ahead of time but not fully cooked; discontinue non-continuous cooking until written procedures are submitted and approved by the regulatory authority.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
In main large kitchen observed one hand sink blocked by an oyster shucking cart and another hand sink blocked by empty pastic containers; manager removed obstacles but upon reentering main kitchen the oyster shucking cart was blocking a hand sink again; hand sinks must be accessible. Properly retrain staff ot keep sinks accessible
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
In the basement area at the soda syrup lines there was an excessive number of active small flies; clean and sanitize area and have pest control treat for small flies.
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
At seafood grill area observed a pan of corn bread without any overhead protection and a can of opened uncovered sardines inside a reachin refrigerator; provide overhead protection or coverings for all foods; manager provided a sheet of wax paper for corn bread and voluntairly discarded the can of sardines.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
In dry batter storage container scoop was stored with handle touching product; have scoops stored so that the handles are not touching food manager corrected on site.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
At raw bar clean interior of glass door sliding refrigerator and behind equipment of soils / in kitchen clean interior of Blodget oven of carbon and grease buildup clean interior and exterior of fryolator clean shelving underneath food prep area of heavy soils / in basement oyster walkin clean fanguards of heavy dust buildup / at kitchen panini press of accumulated carbon buildup and clean exterior of upright freezer and walls and floors of heavy soils buildup / at big kitchen there was heavy soils in the interior of the machine and on the underside of the front door clean and sanitize. Clean nonfood contact services to remove debris
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Upright freezer at seafood grill area has a damaged gasket; repair or replace.
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.