Chinatown Cafe
PASSThursday, September 21, 2023 at 3:09 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw duck stored above bags of produce in walk-in refrigerator. Store raw meat below produce and cooked foods. Corrected on site
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked beef in small containers in cookline refrigerator at 70F. Spread out cooked foods to cool rapidly. Beef cooked in past hour. Cooled to 58F in 10 minutes
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 safety procedures. Train all staff. Document corrective actions taken.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Grill cleaner stored in ublabeled spray bottles and plastic vinegar and cooking wine jugs. Store chemicals in labeled containers. Discontinue using food jugs to store chemicals to prevent contamination
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. 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 faucet at cookline leaks. Repair as needed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.