Farmhouse Cafe
FAILWednesday, May 20, 2015 at 6:25 PM
Violations Cited
03-3-501.14
Cooling
Temperatures taken at 1:30PM day of inspection. Turkey BLT 52F Chicken Caesar Wrap 55F. Stored for 2.5 hours in cooler per PIC. Ensure proper cooling and cold holding methods to 41F or below. Multiple sandiches found out of temperature in grab and go cooler. Ensure equipment maintaining a temperature of 41F or below. Unit found not to be working properly with internal temperature of 48F. Repair to maintain product temperature at 41F or below.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
A final Risk Control Plan has not been provided to the City of Boston Health Department for all grab and go sandwiches. All sandwich preparation has been discontinued until the completed Risk Control Plan has been submitted and verified and OK'd by the Health Department.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
15-4-202.16
Non-Food Contact Surfaces
provide adequate barrier between sanitizing drainboard and handwash station or reverse process of ware washing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.