Fiskie's Cafe
FAILThursday, July 22, 2021 at 7:08 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Handwashing at the time of inspection was not possible with the sinks blocked and dry the other handwash close to warewash had no soap- Provide soap and remove anything that blocking. Sinks are for handwashing only. Train staff
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-201.14-P
Fish (P)
2 Fish in plastic bag no label no instructions when asked it was 2 Fish in plastic bag no labels it was from someone fishing that was brought in- Discontinue using items that are not from an approved source.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored behind raw beef in low boy cooler pooled eggs stored next to ready to eat vegetables in the lowboy cooler. Discontinue storing raw species next to one another juices from the poultry will drip into raw beef and raw eggs will drip onto raw ready to eat vegetables. Store separately
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not monitoring Proper handwashing not maintaining frequent cleaning of food contact equipment. No soap at the handsink on the cookline improper storage of different species.- Train self and staff on the importance of handwashing frequent cleaning food contact equipment and how to properly store foods without cross contaminate.
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(D). 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)
In standing reach in there are items that are not date marked- Date mark are perishables thats stored 24 hours or more.
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)
All equipment on food line is heavily soiled and encrusted with grease - Clean to remove soils and encrusted grease.
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)
Handwash sink was blocked -Corrected on site removed and washed hands
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.
590.006/6-302.11-PF
Toilet Tissue Availability (Pf)
Unisex bathroom located in rear of restaurant had no tissue - Provide tissue for patrons and staff.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.17-C
Wood Use Limitation (C)
Wooden wok brush was wore down- Corrected on site- Discontinue using wooden brush replace with a approved food grade brush.
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)
Soils on the outsides of refrigerator and freezer units -Clean refrigerator units freezers and wipe down counters. Replace missing or broken tiles on the cookline.
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.
590.004/4-901.12-C
Wiping Cloths Air Drying Location (C)
Observed soiled wiping cloths all over the kitchen area - Store wiping cloths in clean sanitizer solution.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Walls in the kitchen behind cookline floors in the kitchen are heavily soiled- Clean sweep and mop to remove soils and debris
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
590.007/7-209.11-C
Storage-Other Personal Care Items (C)
Cell phone on counter in food prep area- Corrected on site removed and stored in designated area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.