Bar Mezzana
FAILFriday, March 3, 2023 at 8:00 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Bar dish machine not registering chlorine sanitizer. Discontinue using machine and service as needed. Use either dish machine in kitchen for washing/sanitizing all glassware.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-502.12-PF
Reduced Oxygen Packaging Criteria (Pf)
R.O.P. cooked pork loin in cooler dated 2/22. Discarded by PIC. Discontinue using Reduced Oxygen Packaging machine without a HACCP plan. Submit variance request with plan for HACCP approval from ISD.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test strips for testing quats sanitizer or chlorine for final rinse on both low temp dish machines. Provide test strips for both quats and chlorine.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
Multiple containers of prepped food held past date marked: Pickles 12/1 Pickled peppers 2/3 Caramelized onions 2/22 Fingerling potatoes 2/22 Foods discarded by PIC. Ensure prepped foods are not held for more than 7 days from date preppared.
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)
Food debris in cookline refrigerated drawers. Clean and maintain
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.