Guru The Caterer
FAILWednesday, November 17, 2010 at 4:22 PM
Violations Cited
03-3-501.16
Hot Holding
Samosa in steam table at 100F.Spinach in steam table at 117F(I was told product is cooked in Sommerville??)This is why transport and temperature requirements come into play.Provide hot foods at 140F or above.
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
M-2-103.11
PIC Performing Duties
Please review Chapter 2 Management with your designated PIC.Upon entering facility showing my ID and explaining I was here for a Health Inspection I asked if the PIC/Manager was here.I was told no he is in Sommerville.First of all there always needs to be a PIC assigned onsite.He/she needs to be knowledgeable about safe food principles/practices Food Codes and be responsible to carry out the proper required practice.After Inspection I'm not confident that this is in place consistently.The CFM/person I met with to open the facility is not here.Staff having difficulty explaining procedures Codes etc.Food in steam table out of temperature.I suggest going forward that an additional person get certified due to time being split between facilities in Boston/Sommerville.Please train staff accordingly.How is Food transported from Sommerville?Is there any temperature logs??What are corrective actions for risk factors???
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
13-2-304/402.11
Clean Cloths Hair Restraint
Food handlers not wearing hair restraints until saked to do so by Inspector.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
No test kit to test sanitizer(Also:bottle of sanitizer not labeled).Provide.
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.