Cactus Grill
FAILFriday, April 5, 2024 at 4:01 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Hot Holding line rice and bean mix 115F Beans 118F-Unit 168F. PIC stated he just put food less than 45 minutes ago and place it for immediate re-heating. Re-heat properly at 165F or above within two hours before placing for hot holding.
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
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Several trays soiled to touch and sight. Perform proper washing all the time to remove.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Both can openers soiled with encrusted food debris and one with rust. Clean to remove.
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.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Magetic strip for knifes at lower level very damaged and with large amount of rust. Replace.
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)
Interior of some refrigerating unit soiled. Exterior of cooking line equipment with grese build-up- ---- Clean and sanitize 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.
590.006/6-201.12-C
Floors Walls and Ceilings Utility Lines (C)
Floor and walls together with utility lines under and around cooking line soiled. Clean properly.
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