Casa Real
FAILWednesday, February 8, 2023 at 2:13 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Large Pan of yellow rice cooling in ambient air without proper cooling methods- PIC stated he just finished and placed in pan cooling about 1 hour it was 86F and the Beans was 82F. Cool using proper cooling methods/ Cool with a tray of ice underneath the product cooling. PIC COS
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer solution was tested past 400PPM mark- Prepare sanitizer solution with the correct concentration discontinue having at toxic levels. COS to 200PPM
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Several prepared items with no dates on them- Properly date mark all foods prepared and stored 24 hours or more .
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 temperature control 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)
Soiled and wet knives hanging on clean knife rack- Properly clean and air dry utensils before hanging.
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.