Compadres Meat Market
FAILTuesday, October 7, 2025 at 3:50 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Raw cut pork chop observed 50F stored in the display case unit for sales. Per PIC she had just finish cutting the meat. Reviewed cooling parameters with PIC at the time of inspection
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC to provide active managerial control and train staff on violations noted on the inspection report.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Facility observed oderous refrigeration unit observed oderous glass door to display case observed soiled with soils build up 3 bay sink backsplash observed soiled cutting board observed heavily scored. Clean to sanitize to remove.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Display cold unit observed at 51F and with ice build up on the condensor. Repair. Butter was stored in the unit . PIC removed the product and place it in a working unit at 38F thermometer inside the unit
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 equipment procedures. Train all staff. Document corrective actions taken.