Caribe Restaurant
PASS W/ CONDITIONSMonday, February 3, 2020 at 4:13 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked fish stew in the front hot holding unit at 122F. Disocmtinue and ensure all TCS foods are being maintained at 135F and above. PIC to reheat stew to 165F to ensure no bacterial growth.
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)
No one on site with a current Allergen Certification. Provide.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Portions of ceiling in the basement storage area's damaged and not securely fastened. Address and make any necessary repairs.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hand sink near the fryers is not draining properly. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-C
Controlling Pests (C)
Evidnence of live roach activity in the kitchen area. Address. Pest control reports were up to date at the time of the inspection.
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.