Home Run Cafe
PASS W/ CONDITIONSThursday, October 20, 2022 at 4:10 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Staff had no papertowel and prepping foods and food was already prepared i did not observed handwashing with no papertowels - Train staff to properly clean hands while preparing food or anytime a task is changed - Had
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Whole shell eggs stored on top of ready to eat in walk in; Raw Chicken stored on top of raw pork inside reach in cooler - Discontinue storing raw poultry over other species that do not cook with the same internal temperature. Store all poultry on bottom shelf
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives with food soils stored on counter and several soiled knives stored in clean knife rack - Discontinue storing soiled food contact equipment and properly wash rinse sanitize and air dry before storing on cleaan knife rack - PIC removed and had staff wash rinse and sanitize Corrected onsite
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 equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No Mangerial control over Staff improperly cleaning shrimp inside 3 bay sink no vomit and diarrhea kit handsink not provided with papertowel for proper handwashing Encrusted soils on cooking equipment and soiled equipment stored on clean rack also no date marking.
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 diarrhea kit available at the time of inspection- Provide supplies and instructions for vomit and diarhea kit. Ordered a Kit and provided the supply list
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)
Several containers of prepped and seasoned meat stored with no date marked on them - Properly date mark all products that is prepper and stored for 24 hours
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
When I arrived there was a metal bucket inside the handsink Staff saw that I was there to inspect removed the bucket but still no handwashing observed - Train staff that handwash sinks is for handwashing only . Corrected onsite
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
At the time of inspection there was no paper towels or anything to dry hands with in handsink behind the bar and at the handsink in kitchen area - Provide hand drying towels for staff to properly wash 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
I observed Cockroaches at the warewash machine -Provide a detailed report from a licensed pest control company
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
No wiping cloths or buckets set up with sanitizer solution - Train staff to prepare a sanitizer bucket at the start of shift and test sanitizer to make sure of proper concentration.- Corrected onsite by setting up sanitizer explained the importance of having set up .
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.
590.003/3-305.14-C
Food Preparation (C)
Staff was prepping raw shrimp inside 3 bay sink there is a prep sink available but she took it out the sink and continue to prep on the soiled side of the sink - Discontinue prepping inside 3 bay sink
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Stove outside and interior low boy coolers are heavily soiled clean to remove soils Ice machine is soiled clean to remove soils
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.
590.005/5-501.113-C
Covering Receptacles (C)
In female bathroom no receptacle was covered - Provide a covered trash can for female products
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.