Fiskie's Cafe
FAILTuesday, October 26, 2021 at 5:23 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
PIC came in from outside and about to don gloves- I had him properly wash hands and then don gloves.- Properly wash hands at anytime you change task or coming in from outside -.Corrected On SIte
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Duck Eggs stored on top of ready to eat products in walk in cooler - Discontinue storing over ready to eat food. Live Crab stored with raw chicken in walk in cooler - PIC corrected on site- Discontin ue storing live crabs with raw poultry Corrected on Site by PIC
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)
Pic Not properly training staff on Handwashing proper disposal of food out of temperature Maintaining shellstock tags for oysters.- Train Staff on the above mentioned
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No Vomit and Diarrhea kit available- PIC brought out a burn kit- I advised him that we need the supplies and instruction on how to clean up vomit and diarrhea- Provide a vomit and diarrhea lit
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)
No Date marking on foods store in walk in or low boy coolers- Date mark all products taht is stored for more than 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)
Heavily soiled cookline grill around the Wok and fryolators- Clean to remove soils and grease Soiled collander in the sanitizer bay- Remove and properly wash rinse and sanitize then air dry. Discontinue storing soiled food contact equipment in the clean sanitizer bay.
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)
There was a cutting board coffee pot set up at the handsink being used as a table- Discontinue storing anything on handsink that is designated to be used for handwashing only. Corrected on site
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths all over counters and areas - Store soiled wiping cloths in sanitizer solution Corrected on site
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.