Chilacates
FAILTuesday, July 11, 2023 at 4:03 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Beef cooked previous evening 65-70F in cooler. Salsa in cooler at 41F. Beef discarded by PIC. Review cooling procedures with staff to ensure cooked food is cooled to 41F within time requirements. Cooling log provided via email
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges observed at warewashing sink. PIC stated sponges are for washing equipment. Discontinue using sponges because they can harbor high levels of pathogens.
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.
590.006/6-202.15-C
Outer Openings Protected (C)
Back door open without screen. Provide screen to prevent pests and contaminants from entering premises.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.