Alma Gaucha
PASS W/ CONDITIONSTuesday, February 21, 2023 at 4:16 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken salad 50F potato salad 47F. Product made within the hour removed from service and placed into freezer to cool to below 41F.
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(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Priority violations cited. Provide active managerial control.
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.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
No menu is given for dine in. Provide menu with consumer advisories for foods served raw or undercooked. Website menu missing advisories on "prime meats" section.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
Soiled wares accumulating in the warewashing area. Wash/rinse/sanitize/air dry soiled equipment with the proper frequency.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-201.12-C
Floors Walls and Ceilings Utility Lines (C)
Back dry storage space with open ceiling and exposed utility pipes. Provdie properly constructed floors walls and ceilings that are smooth durable easily cleanable. Rubber floor coating on stairs to the area is damaged. Replace.
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
L1
No menu for dine in provided to customers. Provide menus with allergen statement. "Before placing your order please inform your server if you or a person in your party has a food allergy"
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements