Amelia's Taqueria
PASS W/ CONDITIONSTuesday, July 27, 2021 at 2:27 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Walk-in cooler in basement: cases of raw chicken stored above cases of raw beef. Store raw meats according to final cooking temperature requirements. Possibly designate one shelf for raw chicken only. 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.
590.003/3-501.14-P
Cooling (P)
One 1 gallon container of cooked chicken without date holding at 50F in upstairs walk-in cooler. Two full hotel pans of cooked chicken dated from previous day holding at 55F in basement walk-in cooler. Discarded by PIC. Review cooling methods with staff- spread out dense foods maximize surface area do not cover while hot use ice baths cool in metal instead of plastic. Sample cooling chart provided. Use a thermometer to monitor cooling temperatures. Need Risk Control Plan to be drafted and used by staff.
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(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC needs to retrain staff on correct and effective cooling processes and monitor tempertaures of cooked foods. Multiple items on menu are complex: cooked cooled reheated for hot holding. Staff must be trained on the steps for cooling and reheating and checking temperatures. Train staff on proper storage of raw meats: chicken below beef and pork. Recommend having another cook receive Food Protection Certification.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Low shelf in front of hand sink in kitchen. Sinks must be accessible for staff to wash hands. Corrected on site.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels at hand sink at register. Corrected on site.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Large burners with rice and soils. Drip trays with debris. Clean and maintain to avoid attracting pests.
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.
590.006/6-202.14-C
Toilet Rooms Enclosed (C)
Self-closing arm for employee bathroom is not attached to the door. Repair or replace as needed to provide self-closing door.
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 food safety procedures. Train all staff. Document corrective actions taken.