Wahlburgers
PASSTuesday, September 22, 2020 at 12:59 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs stored with foods that are cooked to a higher internal temperature Raw ground beef stored with cheese (RTE foods) Corrected on site by PIC
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Notes:Walk in unit 49 F & 52 F Onion 49 F Wahl sauce 49 F Cheese 49 F Refrigeration draws 45 F Raw Beef 49 F Refrigeration unit on cooking line 58 F Wahl sauce 49 F Cut Onion 51 F Tomatoes 45 F All TCS foods under refrigeration must maintain 41 F or below Per PIC the refrigeration units (were high at 6:00AM) Wahl sauce 51 F Cut Onion 45 F Cut Tomatoes 45 F
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Black build up on interior of ice machine - Outside office
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple Priority Priority Foundation Core violations noted on inspection providing proof that PIC is not overseeing day to day operations and that employees are not trained in food safety and sanitation as it relates to their assigned dutes per code by the CFPM. No varification of temperatures PIC states when she left here at 9:30PM on 09-20-2020 walk in units were at 47 F and took no corrective action at that time. Upon their arrival this morning at 6:00AM the refrigeration unit was at 51 F (PIC waited to take corrective action during inspection).
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No written procedures and kit is not complete I provided written procedures (code requirements and PIC started putting kit together)
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.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Menus missing disclosure * Asterick next to burger on kids menu - Foods prepared for kids cannot be under cooked
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.
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
No temperature measuring device for high temp dish machine Temperature Measuring Devices: Requires an irreversible registering temperature indicator formechanical warewashing. Final rinse on exterior gauge 184 F
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.