By Chloe
FAILWednesday, March 24, 2021 at 3:01 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Their chorizo crumble was reheating on the steam table and the temperature was 90F. Properly reheat items for hot holding. (corrected on site)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
There are dressings that come from the commissary that are not labelled in the walk-in (the labels are on the boxes). Provide date marking labels for items stored in the walk-in.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
The irreversible thermometer for the dishmachine is out of batteries. Provide a working irreversible thermometer.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
The handsink in the warewashing area has only warm water and the cold water is not working. Repair so the sink has hot and cold water.
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.