Vintage Lounge
FAILWednesday, November 9, 2011 at 4:49 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw tubes of hamburg stored on top shelf in basement walk-in over bread and vegetables.Properly store to avoid cross contaimination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Cook observed scratching face and no handwashing observed.The cook then proceeded to touch equipment and bags of food.Provide proper and frequent handwashing from staff that is observable on and during inspections.Handwashing is extremely important in protection against cross contamination.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
Improper method of sanitizing observed on main dishwasher in kitchen(two detergents hooked up and a rinse additive - no sanitizer(?).Staff onsite washing dishes without a sanitizer hooked up to dishwasher.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
41-7-102.11
Labeled Common Name
Multiple chemical bottles not labeled.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-206.12/.13
Pesticide Usage
Open rodent bait used in basement and over food storage(?).Discontinue use of.Provide extermination report from exterminator detailing issue(s).Report to include activity sanitation structural voids recommendations etc.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
M-2-102.11
PIC Knowledge
PIC onsite isn't knowledgeable about food safety(principles and practices).Certificates onsite are either(expired(Corey french) or do not meet requirement of a full time employee who works at establishment atleast 40hrs per week(Brian Doyle-consultant)).Provide a full time certified food handler/manager onsite who is responsible for the training of employees in food safety as it pertains to thei job function(Code requirement).This person is also responsible for the Ma allergen certification and training of staff in the allergen criteria.Provide allergen certificate.Provide Food Codes onsite(ma food code - 105cmr 590.00 and federal food code - 1999 food code)both available at the Ma statehouse bookstore.These are tools to be used by manager as references to requirements.Owner arrived onsite at end of inspection and disputes that consultant doesn't work on location a minimum of 40hrs per week as required.That being stated staff not properly trained as evidenced by violations cited and observed.Provide an additional staff member who is certified to help assist in the training and monitoring of staff.PIC onsite not knowledgeable about the Employee Illness policy nor where any staff onsite.No educational material posted for staff to reference nor where the codes available for mgr to reference.
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-2-103.11
PIC Performing Duties
PIC not performing required duties as evidenced by violations observed and cited during inspection today.Staff not aware of safe food principles and practices as observed through improper thawing of multiple foods at room temperature no handwashing observed from cook after scratching face unsanitary conditions from filthy floors equipment two detergents and a rinse hooked up to low temperature dishwasher and no sanitizer and staff running equipment through and trying to test sanitizer at dishwasher chemicals not labeled and open bait(poison) ontop of food product in basement.These were the critical violations observed but not limited to the scope/severity of violations observed.
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
01-3-202.18
Shellstock ID
Shellstock tag for clams onsite not available(Cook stated product came in last week-most recent tag available dates back to Oct 17 2011(?).Provide all tags as required.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-203.12
Tags & Records
Tags not maintained as required(90 days in chronological order).Two tags in storage box(Oct7 and Oct 17 2011).
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Multiple bulk food containers throughout not labeled.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
Staff observed thawing foods at room temperature in kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Surface area over ice machine worn.Provide a smooth and non porous surace over the entire ice unit..Exterior top of ice unit where scoop being actively stored was visibly dirty(as well as to touch).Clean and maintain.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths lying on equipment and at sink area on shelving.Properly store(either in sanitizer or in a soiled covered container).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Equipment filthy throughout(pink residue on handsink at bar - sides of cooking equipment encrusted with grease floors under equipment dirty underside of shelving over prep refrigeration at service line grity to touch use of a card board box to hold pans after cooking thatwas visibly filthy and greasy with food in box left overnight top shelving holding clean and sanitized plates at service line in kitchen was visibly greasy and dusty as well as attachments at 3bay sink were greasy and dirty with food spills on them).Cut lemons on refrigeration at side bar and uncoverd limes in storage container(Left over from previous night).
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
36-6-501.11-.12
Improper Maintenance of Floors
Floors under hotline equipment tables and in basement(between and under storage racks) filthy.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas