Chilacates
FAILFriday, July 29, 2022 at 2:55 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Cooked beef reheated to 122F in steam table within 30 minutes Reheated to 172F. Retrain staff to use thermometer to confirm foods for hot holding are reheated to 165F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Containers of grated cotija cheese without date mraking. Date all prepped foods held more than 24 hours to ensure product rotation.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
No temperature recieving logs for foods delivered from commissary location. Provide logs that record receiving temperature date initials and corrective actions. Instruct staff to reject any items delivered out of temperature control.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Mouse droppings in basement under shelves. Clean and monitor for activity. Consult licensed pest control as needed.
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.