Home Run Cafe
FAILFriday, February 10, 2023 at 5:14 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Upon Arrival handsink was not easily accessible for staff- Train staff to properly clean hands at designated handsink
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)
Eggs stored over ready to eat in reach in cooler and also eggs stored over ready to eat in walk in cooler in basement - Properly store eggs on bottom shelf and discontinue storing over ready to eat foods to prevent cross contmination.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No prepared food date marked - Date mark all prepared foods stored in cooler for 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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No sanitizer test strips for sanitizer solution- PIC order some and use Quats ordered the incorrect strips - I advised to clean equipment in the high temp dishwasher only until receive proper sanitizer and test strips
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization 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)
Several knives stored soiled some with food particles on them in clean knife rack- Remove all soiled knives and properly Wash rinse and sanitize then air dry before storing
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)
Handsink in the kitchen had food and ice inside the sink when turned on the water was hard to drain- Discontinue storing or putting any food or ice inside handsink- Make handsink easily accessible for staff to use.
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)
In the bar area there is handsoap but no hand drying towels- Provide hand drying towels to properly clean 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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored nor sanitizer solution set up at the time of service - Set up sanitizer buckets and store all wiping cloths inside for proper clean 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.
590.003/3-601.11-C
Standards of Identity (C)
No labels on items inside cooler and under lowboy -Label all containers and sauce bottle with common name
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)
Cookline is soiled fryolator is soiled with grease and embedded soils underneath and between cookline- 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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Large gaping hole in floor where door is for deliveries- Repair Large hole where door is - Provide Pest control door sweeps for door to prevent rodent entry
Why This Matters
This violation affects overall sanitation and food safety
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.
L2
No allergen certificates - Provide a allergen training from a accredited food safety program and also Choking certification
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements