Barcelona Restaurant
PASS W/ CONDITIONSFriday, August 4, 2023 at 7:35 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed employee filling glasses with ice at the service line. When the ice was being placed in the glass with the scoop the employee was touching the ice with their bare hands to prevent spilling- Corrected immediately
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
Products in the walkin refrigeration unit with labeling indicating a preparation date of 07/27/23 with a temperature of 60F. At this time the PIC confirmed the items were made on 07/27/23. Products are in deep plastic covered containers.Products out of temperature control were voluntarily discarded and denatured by the PIC. Review coolling procedures with 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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple prepared items on the cold holding line with temperatures of 45F-47F. Per the PIC the products were placed on the line less than 1 hour prior to the inspection. Items removed and placed in walkin refrigeration at 38F Commercially produced fish in oil being held at the service line in ambient temperatures. Per the product packaging the product shall be held under refrigeration. Product was on the counter for an undetermined amount of time and was voluntarily discarded and denatured by the PIC Sliced cucumbers and apples held in ambient temperatures at the bar- Removed and placed in refrigeration
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Multiple priority violations noted on inspection report- Review with staff
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Internal panel of ice machine with buildup- Clean with proper frequency
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Multiple handwashing sinks with no paper towels- 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.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
At the time of the inspectin the 3 bay sink had an excessive amount of soiled equipment piled in all bay on the drainbords and piled up in front on the floor. Clean and sanitize equipment with proper frequency to prevent excessive buildup of soiled equipment
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Cooking equipment throughout the kitchen with heavy builtup uncrusted food soils- Clean with 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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Heavy black buildup on floors throughout kitchen- Clean properly
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handwashing sink at the entrance to the kitchen is not properly working and has been shut off- Make proper repairs by a licensed plumber Additional handwashing sinks available
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Numerous areas of the floor throughout the kitchen and warewashing with heavily worn grout- Repair
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.
590.006/6-501.16-C
Drying Mops (C)
Recently used mop stored upright against the wall in the warewashing area- Store properly
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.