Cafe Landwer
FAILFriday, February 3, 2023 at 3:39 PM
Violations Cited
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
At the time of the inspection the high temperature dish machine has a rinse temperature of 120F. Establishment is unable to provide an irreversible to properly measure warewashing rinse temperature. The high temperature dishwasher at the bar with a rinse temperature of 167F 2:20p 01/27/23 High temperature dish machine has been converted to a low temperature dish machine- Chlorine at 50ppm 02/03/23 High temperature machine has been taken out of service- Replacement machine has been ordered
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
High temperature dish machine is not properly working- New machine has been ordered Dish machine in the lower level being used at this time High temperature machine in lower level runiing within normal limits
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Ice machine at the front service counter is not properly working and is being used as an ice well- plastichas been placed at the interior back of the machine and tape has been usedto repairthe interior panel. Make proper repairs or replace the machine 02/03/23 Ice machine to be removed and ice well ordered to 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.