Dot Cafe
FAILWednesday, May 25, 2022 at 4:52 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Found rice in a covered container on counter at 117F covered. PIC stated that he was cooling it. Review proper cooling with PIC. Shallow pans not covered tight and in refrigeration.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
PIC will need to adjust the sanitizer and detergent dispensing equipment. The hose will need to be able to reach the wash and sanitizer bay. Also the floor cleaning dispensing hole is inside the wash bay. The floor cleaner should be moved to a mop sink area and not at the 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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean all in place cooking equipment on cooking line of grease build up and carbon. Clean exterior of refrigerator at front counter (top) dusty and grime build up.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
PIC will need to clean to remove deep dark stains in white and green cutting boards.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.116-C
Cleaning Receptacles (C)
Trash barrels in kitchen soiled with grease and grime build up. Clean to remove.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean walls in kitchen areas. Visibly soiled.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean