Wahlburgers
FAILMonday, April 10, 2023 at 4:22 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced tomatoes 49F and Chicken tenders 52F on cookline All prepped food must be 41F or below before placing on cookline- Train staff
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quats sanitizer was 500PPM and was set up in sanitizer bucket also in warewash area a ;arge pot was soaking inside 3 bay sanitizer and it was over 500PPM - Train satff to properly set up sanitizer solution discotinue the soaking food contact in sanitizer solution it was at a toxic level - PIC removed the pot and had to properly clean. Staff at bar set up the sanitizer bucket for wiping cloths - Properly set up sanitizer solution at 200PPM- Re check and it was 200PPM COS
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002/2-301.15-PF
Where to Wash (Pf)
Staff was cutting lemons and limes but handsink sink was dry so I asked where did she washed hands she states in kitchen area which is too far from bar area- Discontinue Cutting fruits at hand sink without washing hands and fruits - Discontiue train staff to wash fruits and prep in designated area
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Pot was soaking inside sanitizer solution- Staff removed and placed at the high temp dishwasher to properly clean
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Crates stacked on one another in front of handsink and in the handsink on cookline was with food debris- Discontinue blocking handsink and using as a dump sink- PIC cos
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.
590.003/3-302.15-C
Washing Fruits and Vegetables (C)
Staff says she wash fruits behond the counter and cut- Discontinue using dump sink as a prep sink and cuting fruits behind the bar
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Ice Machine with soils around interior perimeter- Clean to remove soils to prevent contamination to ice
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood expired - Provide a hood cleaning from a licensed hood cleaning company
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 food safety procedures. Train all staff. Document corrective actions taken.