100 Percent Delicias Express
FAILFriday, January 13, 2023 at 5:19 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Tomato Paste out of temperature at 55F for an unknown amount of time in 2 door glass reach in under microwave. Person in Charge (PIC) disposed of. Boiled chicken in deep plastic container in under counter refrigerator out of temperature 44-46F for under 2 hours - Reheated by PIC to 165F.
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Beef hot held at 109F in oven for under 2 hours PIC reheated to 165F
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Certified Food Protection Manager Certification expired -Provide up to date certified food manager certificate.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Bulk bags of opened rice on top of freezer and in dry goods storaged tied closed. - Opened bags of food should be covered in sealed protected food grade containers and labeled.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floor under stainless steel table where juice machines are has syrup buildup - clean to remove Floor in dry storage closet has dirty and food debris - clean to remove Floor under fryers has grease build up - clean to remove Ceiling and light fixtures above vents over oven has dust build up - clean to remove
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Provide 3 drain plugs in 3 bay sink. One is missing and one is not holding water. - Provide/replace
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
Provide payment for 2023 City of Boston Permit
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements