Diallo's Halal Meat
FAILWednesday, September 8, 2021 at 6:25 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
No evidence of handwashing by PIC- Sink visibly dry Evidence of food preparation at the time of the inspection Employees must properly wash hands prior to food preparation
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
At the time of the ispection the PIC/owner needed instruction to properly set up sanitizer in the 3 bay sink- Reviewed with PIC at the time of the inspection PIC must be able to properly set up sanitizer for cleaning of equipment
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)
Numerous pieces of equipment in food prep area with dried on food soils Equipment includes meat slicer interior and exterior of microwave meat grinder knives and knife holder. Clean all equipment with proper frequency Reviewed with PIC
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No documentation of a CFPM at the location. Owner was enrolled in CFPM program but did not recieve certification. Provide documentation of employee enrollment in an approved CFPM program and a subsequent CFPM certificate to the Health Department
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
3 bay sink leaking from pipe below Make proper repairs by a licensed plumber
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.