Cannonball Cafe
FAILTuesday, February 21, 2023 at 4:26 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Eggs stored ontop of ready to eat foods or prepared food inside of reach in cooler - Discontinue storing whole shell eggs on top of ready to eat food to prevent cross contamination.- COS staff stored on Bottom shelf
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several knives spatulas and tongs stored in clean utensil bin stored soiled - Properly wash rinse and sanitize food contact eqyuipment and air dry then store. Remove soiled equipment.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Several vioaltions pertaining to handwashing sanitizer solutions improper storage no labels on items being sold unsanitary conditions- Train staff to properly clean properly set up sanitizer solution for wiping cloths handwashing with proper soap and papertowels not in 3 bay sink.
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.
590.002/2-301.15-PF
Where to Wash (Pf)
I observed staff rinse hands in the sanitizer solution of 3 bay sink When I asked is that how you wash hands she stated no I was about to clean equipment. - Train staff to wash hands in the handsinks that are designated for handwash only. Staff had to remove items from handsinks and get papertowel to wash properly.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
On refrigerated shelf there was expresso with simple sugar bottle had no proper labels on it. - Removed from shelves and add proper label
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 labeling procedures. Train all staff. Document corrective actions taken.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
Both handsink had items inside the handsinks - in front had a pitcher inside of it the back by warewash there were sanitizer buckets stacked and wiping cloths inside sink along with Boxes obstructing. - Handsinks should be easily accessible for staff to use Equipped with soap and papertowels to dry hands. Remove all tha is inside handsinks and wash hands properly COS
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
In back room there was no paper towels to wash hands- Proper store hand towels or hand drying towels to dry hands after handwashing. COS staff supplied
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths stored all over soiled and not in sanitizer solution- Store all wiping cloths in santizer 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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Refrigerators doors and opening is soiled - Clean to remove soils Turbo Oven is encrusted with old soils outside interior and perimeter- Cleam to remove 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.
590.006/6-501.111-C
Controlling Pests (C)
Evidence of rodent droppings - Provide a IPM style report from a licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In Back room there is a number crates and uneccessary items which prohibits space and movement freely- Clean to remove and organize
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.