El Dugout
FAILMonday, November 18, 2024 at 6:54 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked meat Pastelitos in the front service hot holding unit at 111F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Pastelitos to be reheated to 165F to ensure no bacterial growth.
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.
590.007/7-206.12-P
Rodent Bait Stations (P)
Bags of poison observed under storage shelves inside of the establishment as well as inside of the outside storage container. Discontinue use of poison inside of the establishment and provide proper rodent control techniques and bait.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper pest control procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Containers of cooked foods inside or the walk-in cooler mislabeled adn with incorrect dates. Address and ensure staff are providing proper date marking on all containers of food.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives near the preparation sink being stuck in the wooden sill. Discontinue and store all knives in a clean and protected manner.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Compressor to the walk-in cooler does not appear to be operating properly. Address and make any necessary repairs. Discontinue use unless the walk-in cooler is able to maintain a temperature below 41F.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Storage shelves above safe in the back preparation room visibly soiled. 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 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.