ALFREDO'S ITALIAN KITCHEN
FAILThursday, March 31, 2022 at 1:06 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Italian Sausages being prepped inside the wash bay of the warewash sink next to where raw sausages being prepped was soapy water and soiled equipment inside the snitizer bay the tray he placed sausage on was on the rinse bay. Discontinue prepping raw meat inside warewash sink. PIC had staff remove and properly wash rinse and sanitize the 3 bay sink and was told to use prep sink up stairs.
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-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked chicken in hot holding unit 90F also he had fried chicken to be placed inside hot holding unit and it was 100F- Store all cooked foods in hotding unit 135f or above.
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Spatulas knives and other utensils stored in soiled greasy water at the grill - I had PIC remove and advised to wash rinse and sanitize utensils also to have clean waterr 135F or above while in use. Also there were spatulas and tongs wedged between equipment - Discontinue
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No Managerial control over staff- using handsink for other purpose than washing hands temperature foods hot holding Staff prepping raw sausage in basement in sanitizer bay warewash sink next to soapy water.- Train staff on above mentioned
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No date marking in any of the refrigerator units- Date mark all ready to eat or TCS foods stored in refrigerator unit for 24 hours or more.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink at the cookline has food particles and a fry cage inside the sink- PIC removed food particles and frying cage. Discontinue using sink for other purpose than washing hands
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Immature flies around refrigerators and trash barrel - Provide a detail pest control report from a licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Some of the containers and foods and prep area is stored under pipes- Provide a cover for the pipes or remove food from underneath in basement.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-305.14-C
Food Preparation (C)
Staff was prepping raw sausage in basement near soapy water uncovered - Discontinue prepping in warewash sink
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Soiled refrigerator frylolator interior bottoms soiled and encrusted grease- Clean to remove soils.
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.
590.003/3-601.11-C
Standards of Identity (C)
10 jars of garlic in oil stored on shelves on the bottle it clearly states to store refrigersasted at all times- PIC stated the item was just delivered so I had him placed them inside walk in cooler
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
The walls are soiled with old food splahes - clean to remove Tiles are discolored and soiled- replace ceiling tiles Under the ansul system is soiled - Clean to remove soils
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean