BAZAAR ON CAMBRIDGE ST.
PASS W/ CONDITIONSMonday, February 29, 2016 at 5:38 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Prepacked foods for customer self service and retail areas not properly labeled
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Discontinue providing/catering food for Highly Susceptible Population.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
No inline refrigeration in food prep area - Food handlers leave prep area and retreive food from walk in units. No divider between hand sink and food prep sink - Kitchen/Prep Food products stored on floor in Produce Walk in Refrigeration unit Using food containers to scoop to food products/provide proper scoops with handles- Multiple areas thoughout establishment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Packing of foods being performed at loading dock - relocate to prevent contamination of food products
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Debris and unnecessary articles from exterior rear of establishment - Remove Ground area litered with food waste.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
Floor in disrepair in walk in unit
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Openings in walls - Storage/Dock Wall in disrepair behind sink next to walk in
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
Remove smoker (PIC stated not in use) - Kitchen Remove all unused and unnecessary equipment/articles from interior of premises throughout
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.