Cafe 472
PASS W/ CONDITIONSMonday, February 14, 2022 at 6:32 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple Priority Priority foundation and core violations noted on inspection (see report for details) All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code by the full time on site certified food protection manager
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Kit is not complete
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-301.12-PF
Manual Warewashing Sink Compartment Requirements (Pf)
The 3 bay sink seals in each bay are in disrepair - Sealant was used to repair and particles are floating into water when sink is filled
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No thin probe thermometer
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.005/5-103.11-PF
Capacity-Quantity and Availability (Pf)
No hot water at 3 bay sink and hand sink - Hot water 80 F Plumber on premise
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.119-C
Warewashing Sinks and Drain boards Self-Draining (C)
Install sufficent drain boards at or above 3 bay sink to accommodate all air drying needs
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Lids on chest type freezers are in disrepair - replace Exposed areas of missing paint on exterior of chest type freezers
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)
Built up soils on interior and exteror of freezer units throughout Built up soils on interior and exterior of all refrigeration units throughout Built up soils on exterior of food containers Clean all wire shelving throughout including in walk in unit Clean can opener stem and bracket
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.
590.005/5-501.113-C
Covering Receptacles (C)
Provide lids for all trash receptacles
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils on floor under and behind all equipment and remove all rodent dropping Built up grease on grease trap Built up soils organic materials on wall and all attached fixtures/pipes shelving doors light switches etc. Buil up soils on ceilings and attachments hood above pizza conveyer oven All of the above area are listed here: Kitchen/prep (upstairs and downstairs ware washing storage areas
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
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Broken and missing floor tiles - Kitchen/prep areas (up and downstairs) Opening in ceiling in storage above chest type freezer off ware washing area Rust on wire shelving - In walk in unit food storage food prep etc Mop sink in basment prep/food storage is not enclosed
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove ALL unused broken unnecessary equipment from premises including the compressor under the serving counter old ice cream machines items in closet in basement etc.
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.