Jamaica Plain House of Pizza
PASS W/ CONDITIONSThursday, December 8, 2022 at 8:10 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Popcorn buffalo chicken 45-48F in refrigerator under food prep line by pizza oven-Person In Charge stated chicken was cooked 4hrs earlier it was removed from unit and placed in shallow pans to complete cooling. Packaged salad in unit at service counter 44F unit 45F stored 4 hrs prior.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-702.11-P
Before Use After Cleaning (P)
Observed staff wash rinse and store to dry without santizing in 3 bay sink. Person in Charge corrected on site. Sanitizer Chlorine at 50 ppm
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Certified Food Protection Manager not performing duties as evident by P and Pf violations sited. Train staff to monitor temperatures clean and sanitize equipment properly. Monitor duties as required. Reviewed cooling methods with PIC.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Dough sheeter with flour and dough build up - Clean to remove. Slicer with heavey food build up - Clean to Remove. Exterior of knife holder dust and soiled food.
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.
590.006/6-302.11-PF
Toilet Tissue Availability (Pf)
No toilet paper soap or paper towels in restroom in basement - Provide
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
Dented cans found in basement-compromised. Dispose
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Food drinks & personal items not to be stored in mechanical or locker rooms - Remove. Personal items stored with paper goods - remove. Create employee locker area for personal items.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Mop sink missing faucet not operational
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Shelving above dough sheeter and large vents behind pizza oven have heavy dust build up- Clean to remove.
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.
590.004/4-603.14-C
Wet Cleaning (C)
Reviewed proper wash procedures. Observed staff using small bucket of soapy water and not filling up wash bay to immerse equipent in hot soapy water. Provided retraining.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-C
Controlling Pests (C)
Mouse droppings in multiple locations: basesment behind stand up freezer along wall bottom of stairs on dry goods shelving back wall mechanical room under pallets and along walls. - Person In Charge states pest reports are not provided by licensed exterminator. Provide
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.