Warehouse Bar & Grille
FAILWednesday, June 25, 2025 at 4:33 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The rice on the steam table is 89F. The chef said the rice just came out of the other steam table but that rice was 143F. Provide proper hot holding of 135F or above (the manager discarded the rice)
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.
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
There are pickled onions in the walk-in with a prep date of 5/20/25 and salad dressings from May. Use the product within 7 days.
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The manager's certificate has expired. Provide up to date certified food manager and allergen trained manager.
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(B). 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 kit available. Provide
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.
590.002/2-401.11-C
Eating Drinking or Using Tobacco (C)
Employees are eating lunch in the kitchen. Provide an area for employees to eat out of the kitchen.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
There is an an unfinished ceiling above the bar. Provide a ceiling that is smooth cleanable and durable.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition