Dot Cafe
FAILFriday, August 27, 2021 at 2:41 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In the reach in unit is holding foods at temps higher than 41F: sausage 57.6 white rice 76F beansprouts 78F. PIC states Beansprouts was for personal use I educated him and advised if at that temperature for more than 24 hours its really not a good idea to consume him. White rice was said it was placed in there after cooling. I asked him how is he cooling the products? He stated he let cool for an hour then place in refrigerator unit. - Proper train staff the proper cooling method and the affects of putting hot foods in refrigerator unit. Discontinue storing food hot in cooler unit.
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 is not actively training staff on proper storage of foods properly cleaning food contact equipment and ensuring proper tempertures in the reach in unit which need repair.- Provide training in the aboved mentioned and equipment is maintained with proper repair.
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)
in top of the low boy unit there was a soiled hand mixer that had raw egg residue sitting in ambient temperature- Properly wash rinse and sanitize equipment in use frequently- Corrected on site
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Observed Live rodent droppings underneath the stove and grill area located on the cardboard box they had placed under there.- Provide a Detailed report from a licensed exterminator.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No Certified person on site at the time of inspection- Provide Certification for food protection manager and keep posted in the establishment
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Cardboard boxes under the grill when pulled from under there there were fresh rodent droppings-Removed cardboard boxes by PIC and Discontinue storing under cookline equipment to prevent vermin.
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.