ALEX PIZZA
PASSWednesday, April 13, 2022 at 2:38 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw beef stored above cooked chicken in pasta reach-in cooler. Raw meats need to be stored below cooked ready to eat foods and produce. Corrected on site.
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Red sauce in steam table at 120F. PIC stated sauce had been reheated on flat top. Foods reheated for hot holding need to reach 165F prior to placing into hot holding and then maintaining temperature above 135F. Sauce placed back on flat top reheated to 168F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.14-P
Cooling (P)
Leftover chicken from previous night at 52F in pasta cooler in plastic pan with lid. Pasta at 40F. Chicken discarded by PIC. Cool foods completely according to food code requirements for time and temperature and cool in metal pans without a cover.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Pizza cook observed without hair restraint. Provide hats or hair nets for all food service employees.
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Cardboard on shelf under table with salt sugar and flour. Discard cardboard and discontinue using under tbale. Use aterials that are smooth durable and non-absorbent.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Florrs under cookline pasta station and between sandwich and pizza stations with food and debris. Clean and maintain to avoid attracting pests. Perimeter of floor in basement with mouse droppings: under pingpong table under shelving around hot water tank. Clean and monitor for activity.
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.