JAK Pizzeria
PASSWednesday, July 15, 2020 at 7:19 PM
Violations Cited
590.004/4-501.114-PF
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)
Observed employee washing at three bay sink at lower level. No sanitizing step performed and no hand sink avilable at the area. Discontiue warewashing unil a handsink is installed and proper warewashing can be performed (wash rinse sanitize).
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Lower level prep area without proper hand sink only a three bay sink. Provide a proper staffed handsink.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No current CFPM on site. Previous one no longer works here. Provide one full time or two partime CFPM employees or evidence of enrollment in the exam.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed soiled wiping cloths stored on the counters. Store properly in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Exterior and interior of several refrigerating unit soiled. Exterior of the equipment on the cooking line storage shelves soiled. Clean all properly. Remove build up ice from the white freezer (lower level).
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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed bowls being used to dipsense bulk food items. Use handled utensils only.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Area under and around cooking line soiled. Clean it properly and the walls next to it.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.