Yuen Barbeque Restaurant
PASSWednesday, September 1, 2021 at 6:43 PM
Violations Cited
590.003/3-202.12-P
Additives (P)
The employees make there own BBQ sauce held in 40 Gallon Trash containers- One of the ingredients is tomato sauce and also Propoleyne Glycol. -Provide full details on ingredients on how to prepare both sauces from start to finish.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Partially cooked Chicken stored inside of raw meat containers- Discontinue and store in food grade containers seperate from one another. Cooked Chicken Fingers and shrimp stored in raw meat cardboard boxes ( Chicken)- Discontinue store in food grade container - PIC discarded the few shrimp and breaded chicken
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-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Partially cooked ribs 68F and Partially cooked chicken 78F was held in ambient air for about 1 hour according to cook.- Discontinue holding in ambient air store either in refrigerator unit or store in a hot holding unit. Corrected on site
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.
590.004/4-201.12-P
Food Temperature Measuring Devices (P)
The theremometer the staff had did not work.- Provide a properly working thermometer
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe 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.
590.006/6-202.111-P
Private Homes and Living or Sleeping Quarters Use Prohibition (P)
I observed employee stretched out in front of the restaurant asleep- Discontinue using restaurant as sleeping quarters in food establishment
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(A)/2-101.11-PF
Assignment (Pf)
At the tim of inspection there was no PIC designated and no mangerial control in place.- Designate a PIC when Owner or manager not available.
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(A). 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 Vomit or Diarrhea Kit- Provide the supplies and instructions on how to clean up a episode.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
There were no testing strips for sanitizer - Provide Test strips for sanitizer.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Storing cooked chicken in cardboard boxes and also storing chicken fingers in cardboard boxes- Remove and store in food grade containers
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.