Delicias Del Caribe
FAILMonday, May 17, 2021 at 3:28 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed no soap in Cooking area PIC corrected on site- Provide hand soap for food handlers to wash hands properly not just change gloves- retrain staff on proper handwashing and when to wash hands
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Seasoned Chicken in Standing Cooler was stored on middle shelf over ready to eat vegetables. Discontinue and Store Poultry on bottom shelf. Raw chicken thawing on bottom of refrigerator leaking from box stored next to raw fish-Remove clean and sanitize. discontinue storing next to different species.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC Jenny was asked about illness policy she called her husbanc Joao and both did not have a policy in place Joao answered partially about symptoms and signs of foodborne illnesses. advised to train staff on impoortance of handwashing
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)
Fryolator in Kitchen is heavy soiled on the sides and underneath -Clean to remove visible soils and debris Floors in kitchen are soils underneath cookline equipment handles on refrigerator door. Clean to remove soils Clean top of heavily soiled Knife rack that holds clean knives - Remove and Clean soils. Clean Drainboard that is over the 3 bay sink its embedded with soils- Clean 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.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Handsink in Kitchen had no soap PIC corrected on site/ No soap in bathroom and the restroom in front no soap. Provide soap to thoroughly clean hands properly.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No papertowels in bathroom in rear and no papretowels to dry in front bathroom- Provide hand drying papertowels or air drying device to prevent contamination of hands
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003(A)/3-201.11-C
Compliance with Food Law (C)
2 bags of raw fresh fish stored in grocery bags PIC says it's not for restaurant its for home advised she should store aware from food she prepares for the public. She stored in Homestyle freezer in basement.- Discontinue receiving fish from an unknown source.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
Replace the 3 ceiling tiles in front of restaurant by the air conditioner
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
L1
Post a current health permit in an establishment in a conspicuous area for Consumers to see.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements