Cafe 24
FAILFriday, September 24, 2021 at 3:53 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Sanitizer solution in red bucket did not register on test strips. Staff remixed sanitizer and it registered 200ppm. Always test sanitizer after mixing.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked tofu in 1/6 pan tightly wrapped in lowboy refrigerator 68F. PIC stated tofu had been cooling on sheet tray for one hour then placed in 1/6 pans and stored. Cool TCS foods down to 41F prior to storing tighly wrapped and densley packed. Staff spread tofu on sheet tray and placed in refrigerator: 55F after 15 minutes.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris and grease build up under and behind cook line. Clean to avoid attracting pests.
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.