Dona Habana Restaurant
FAILWednesday, October 2, 2024 at 7:16 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed multiple food items (shredded beef / pastelitos / fish) stored in walk in cooler between 48F-52F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Observed multiple ready to eat food items without date marking and/or some expired food products with distinct oder stored in walk in cooler. Discussed with PIC to ensure foods are within expiration dates. PIC discarded foods dated 9/11/24
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control 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)
Observed soiled knives stored in knife rack. Remove and maintain clean and sanitized knives inside knife racks Observed liquid spills inside beverage 3 door reach in unit @ small room bar. Clean to remove all spills
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)
Observed produce / beverage walk in cooler in kitchen and reach in unit @ small room bar not operating properly. Repair and ensure operating in good condition Observed water condensation inside reach in unit @ grill station. Repair and ensure operating without stagnant water inside
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Observed missing / damaged floor tiles in warewashing area allowing stagnant water. Repair missing / damaged tiles
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.