Cafe Beirut
FAILThursday, November 9, 2023 at 4:52 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Observed several foods cooked the previous day stored in hot holding units without reheating to 165F- baked lamb 88-95F baked chicken 118-125F rice in rice cooker pot 145F. Certified manager stated not enough room on grill to reheat. Instructed today and during previous inspection to remove and reheat properly to 165F before storing in hot holding equipment. Felafel in fryer baskets out of oil 98F. Reheated to 165F before serving.
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)
Sliced tomatoes 45 - 49F stored in 2 door under counter. Remove and chill to 41F or below. Unit 50F. Discontinue use until repaired.
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)
Certified Manager Sam Saba not ensuring proper reheating / cold holding practices cleaning / sanitizing of the equipment monitoring of access to hand wash sinks. Unable to state all symptoms for illness policy Review food safety training and educate staff.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Refrigerator at prep registers 50F. Discontinue use until repaired. Insufficient capacity to reheat multiple foods. Provide commercial grade rethermalizing equipment to reheat for hot holding; discontinue use of holding units to reheat.
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)
Multiple food and non food contact surfaces and equipment with heavy soils build up debris. Hand grill top char-grill with carbon build up pans bulk food containers interior / exterior of both microwaves interior and exteriors of cookline fryers with grease refrigerated units with dried food and debris on interior and exterior. Interior / exterior of broken dishmachine used to drain equipment is soiled. Basement - Heavy frost build up in freezer cabinets one interior with mold soiled slicer and grinder. Food storage cart shelving and cabinet tops / interiors soiled. Wash-rinse-sanitize all interiors and exteriors of all kitchen and basement equipment and storage containers to ensure clean to sight and touch. Remove corroded can opener.
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)
Trash barrels and other items blocking access to hand sinks. Beverage container stored inside from service counter. Removed by PIC. Maintain for hand wash only. Did observe employee wash hands at warewash.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple plastic bottles without food labels. Provide.
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.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Discontinue reuse of plastic buckets and lids that are cracked soiled and not cleanable durable.
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Using sponge for warewash. Discontinue
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Walls throughout kitchen and basement behind cookline prep warewash have grease or dried food soils. Floor under cookline with heavy grease under prep areas food debris and soils. Exteriors of both three compartment sinks exteriors of bulk food containers exteriors of metal pans shelving below microwave fryer cabinet with food soils. Clean all areas to remove. Shelving in basement and in walkin with rust or food debris.Clean all to remove.
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Rear area with necessary items equipment. Remove and maintain area clean.
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.