Acapulco Mexican Restaurant
FAILFriday, October 15, 2021 at 7:09 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed rice stored in reach in unit @ 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in walk in 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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Observed handsink near cooking line not properly operating with running hot water. Hot water is operated by turning valve underneath sink. Discussed with PIC to contact plumber immediately for repairs for efficient handwashing availability. Instructed PIC to email confirmation to the Health department with scheduled repairs. Additional handsink @ the bar
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Observed expired hood sticker - July 2021. PIC stated hood cleaning schedule - October 25th. Instructed PIC to provide confirmation updated hood sticker to the Health department
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
L2
Observed expired Allergen Awareness certificate. Instructed PIC to register and provide certification to the Health department.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements