Cambridge Naturals
PASSThursday, May 5, 2022 at 2:09 PM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
No ware washing facilities to properly clean scoops and bulk food container - PIC stated that they are being washed in mop/service sink
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
No ware washing facilites to sanitized scoops and bulk food containers - No ware washing facilites - Using mop/service sink No sanitizing solution on site
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.