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Don Tequeno Y Dona Arepa

FAIL

Friday, April 25, 2025 at 6:35 PM

Address
401A CENTRE ST
Jamaica Plain, MA 02130
Category
FS
Violations
9 total
⚠️ 2 critical
⚠ 3 major
Facility History
6 inspections
2 failures

Violations Cited

⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Cheese out on counter on cooking line 52F and flip top had small covered containers above the fill line and temperatures between 49F to 51F.All food need to be stored at or below 41F.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.004/4-501.114-P

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

tA this time found staff washing equipment with soap and rinsing under water. No sanitiaer set up. All equipment needs to fit into three bay sink.

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

PIC will need to review with staff not to block hand sinks and keep them stocke with soap and paper towels. Three bay sik will need to be set up properly to warewash equipment. All equipment in the restaurants needs to be working. Please have dishwasher repaired.

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.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Both hand sinks in kitchen blocked with equipment. PIC removed items and will need to review with staff not to block sinks.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-301.11-PF

Handwashing Cleanser Availability (Pf)

No soap at one hand sinks in kitchen. PIC corrected and will need to review with staff to wash hands in hte hand sink and not three bay sink.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Please review with staff not to store tongs on oven door handle.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

PIC will need to set up a sanitizer bucket for wiping cloths to be stored in when not being used.

Why This Matters

This violation affects overall sanitation and food safety

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.006/6-501.11-C

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

I was told that dishwasher at front counter was not working have repaired. Three bay sink is available but not set up correct. Please review with staff to set up all three bay of the sink to warewash.

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L1

PIC will need to take a on line class and get an Anti cholking certificate for the restaurant and train staff. Location has over 25 seats.

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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📍 Jamaica Plain 🚇 Stony Brook (Orange Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Handwashing ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Protection
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Data sourced directly from Boston Inspectional Services Department