Cafe Beirut
🚫 CLOSED BY HEALTH DEPARTMENTMonday, September 19, 2022 at 4:37 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Did not observe any handwashing when changing tasks. Review handouts.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Rice in rice cooker 99F - 114F to reheat then staff stated will be placed on grill. Chicken / lamb schwarmas on verticle broiler reheating with various temperatures 144F 154F 165F. Multiple foods reheated on chargrill unevenly; not stirred. Ensure foods reheated to hot hold at or above 165F before serving. Revise procedures for reheat. Final chicken reheat after raising temperature 186F.
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
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple TCS foods stored above 41F. Grape leaves top layer 45F upstairs kitchen grape leaves in basement walkin 45F-51F removed by PIC. Lentil soup 49F in 2 door upright in kitchen in basement walkin - 46.3F raw kafta 46F 48F - 51F. Remove foods not at or below 41F held overnight. Hummus 45F baba ganoush 47F baked lamb 48F in upstairs 2 door. Discarded by PIC.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Owner Sami Saba not monitoring cold holding temperatures. Reviewed cleaning /sanitizing of food and non food contact surfaces with proper frequency. Foods acidified for preservation (pickled) without a HACCP plan.
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.
590.003/3-502.11-PF
Variance Requirement (Pf)
Owner pickling (acidifying for preservation) produce. Pickles pickled turnips held 14 days. Discontinue until a HACCP plan is submitted and approved.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Multiple food and non food contact equipment with heavy grease (hand grill chargrill top range fryer metal guard) and carbon build up. Rice cooker exterior / interior with residue. Hot holding units have soiled water and stains. Cook line hood filters and walls with dripping grease. Multiple refrigeration units interiors / exteriors with dried food soils and dripping food debris. Gaskets in basement units heavily soiled. Small wares on wall over refrigeration with dried food soils. Equipment storage racks refrigeration shelves exterior door of walkin in basement with soils. Wash rinse sanitize all food non food service equipment to remove soils.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Staff stated food cooker cleaned weekly. Clean food contact surfaces holding TCS foods with proper frequency.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Front service rear handwash stations blocked with equipment / fans. Maintain accessible.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Staff without beard / hair restraints. Provide.
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several unlabeled bottles of sauces condiments oils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Plastic container without a handle stored inside rice bin. Remove. Scoop stored in stagnant water. Discontinue.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths not in sanitizing solution.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
TCS foods cooled in deep containers overnight. Discontinue.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Remove frost build up inside frrezer in basement continue to clean floors walls ceilings throughout to remove dried food soils.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Multiple refrigerated units without conspicuous thermometers. Provide. Ensure units at or below 41F.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Dish machine and ice machine not operating. Repair.Refrigerated walk in and 2 door upright with elevated temperatures of 45F / 50F. Repair.
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.
590.004/4-802.11-C
Specifications-Laundering Frequency (C)
Soiled linens stored in a cardboard box. Store 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.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
Acidification requires a HACCP plan / variance for prservation.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.