FAJITAS & RITAS INC.
FAILFriday, May 6, 2022 at 4:42 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Chili in steam table at 120F. Reheat cooked foods to be held hot to 165F prior to placing into hot holding. Chili reheated to 170F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No kit or procedures on site. Guidance provided via email.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple containers of cooked rice chicken and beef without dagte marking. Prepped foods held mroe than 24 hours require date marking to ensure proper rotation.
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
No irreversible thermometer or thermal strips on site for measuring final rinse temperature of dish machine. Provide either thermometer or strips.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. 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)
Interior chute of ice machine with black mold-like substance. Clean to prevent contamination.
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.
590.003/3-501.13-C
Thawing (C)
Pan of frozen cooked pork at 31F in steam table. Spread out in shallow pan and placed in oven to heat through. Thaw cooked foods in refrigerator overnight.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Floor under dsih machine with soils and utensils. Floor under shelf in dry storage with debris. Cooler at cookline with soils and spills inside and the doors. Clean all areas and maintain to avoid contamination.
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)
Cutting board at cookline stained. Replace or resurface to prevent contamination.
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.