Delicias Del Caribe
FAILThursday, July 30, 2020 at 3:49 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Hot food at front service area - sticky dried rice at 110F. Product not being held properly in steam table. Pastilitto being held at 100F - product not being held properly in steam table. Properly reheat and hot hold.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC onsite at time on inspection not performing duties as evidenced by Covid infractions(not wearing masks) bulk condiments on table tops(squeeze bottles salt pepper toothpicks) as well as unable to explain Employee Health Policy(names of ilnesses symptoms and requirements) temperature abuse of product(hot holding) staff not storing hot foods properly in designed equipment and improper warewashing procedures. Inspectors explained demonstrated and gave educational handouts.Covid related issues corrected onsite. Please review and train all staff accordingly.
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.
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Staff observed improperly warewashing - only rinsing pans under water. Staff couldn't properly fill up 3 bay sink to demonstrate method or test proper concentration. Inspectors explained proper process.Properly train staff accordingly.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink at frontline has wiping cloth bucket in it.Remove and do not block access to handwashing sinks.COS
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple food products stored throughout facility and in reach-in units without being covered at all. Provide proper covering and labeling when necessary.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Reach in units missing internal thermometers. Provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Worn and scorred cutting boards throughout. Resurface or replace. Lids to pots and pans stored on floor. Properly store.
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.
590.005/5-202.11-C
Approved System and Cleanable Fixtures (C)
Plumbing fixtures leaking and hace rags and materials affixed to sink to help with leaking. Properly repair leaks and all fixtures.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-203.12-C
Toilets and Urinals (C)
Urinal in disrepair. Repair or remove. Discussed moving mop sink into urinal area. Mop sink currently blocking access to second bathroom handsink. Ensure covered waste receptacle and toilet tissue in restroom.
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Water stained ceiling tiles or damaged ceiling tiles in DR of establishment.Replace Use of cardboard at A/C unit.Remove. Bare wood at A/C unit. Paint or seal wood. Worn broken ceramic tile on counter top near fron window A/C unit. Repair Rear screen door worn and in disrepair. Properly repair. Worn broken door gaskets at two door upright reach in refrigerated unit across from hot line. Replace door gaskets. Electrical wall face plates missing and or broken(front and back of house) - -repair/replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.