Fiskie's Cafe
PASSThursday, April 29, 2021 at 7:40 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Containers of raw pork and raw beef stored on shelf above prepared sauces. Raw foods must be stored below cooked foods to avoid contamination. Corrected on site.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-101.11-P
Characteristics-Materials for Construction and Repair (P)
Home-style plastic colanders used ofr rinsing and storing foods. Colanders are stained and have build-up of soils. Discard and discontinue use of home style equipment that is not cleanable durable and made of proper materials. Corrected on site.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Sauces noodles and other containers of prepared foods in walk-in not labeled with name or date of production/disposal. Items prepared and portioned weekly. Multiple portions of repackaged foods in freezer without name or date. Properly date foods to maintain inventory for no more than seven days for refrigerated prepared foods.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Stove and large burners encrusted with spills and soils. Refrigerator at cook line soiled inside and outside doors. Wok station with slimy build-up. Hood surface above wok station with heavy grease build-up. Shelves in walk-in with plastic liners with black moldy substance. Unused pots in storage area with soil buildup. Clean and maintain. Items in storage should be stored clean. Heavily used equipment should be cleaned regularly to avoid excessive build-up of spills and soils.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Sink at far end of cookline not functioning. Hand sink at near end of cookline fully functional with soap and towels observed used by cook.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Multiple items in walk-in stored in water: prepared seaweed rice cakes and pork lungs. Storage in standing water can increase pathogen proliferation.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Many containers of food in walk-in cooler without covers. Use lids or film to cover and protect foods from contamination from surroundings. Staff food stored in self-service retail reach in cooler. Store staff food away from retail area in searate space exclusively for staff use.
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.
590.006/6-501.111-C
Controlling Pests (C)
Mouse droppings in dry storage and office. Clean and monitor for activity. Bring to attention of pest control.
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.
L1
8-304.11 (A) Post current permit in a location in the food establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements