Kava Neo Taverna
FAILFriday, April 8, 2022 at 6:44 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Grill cooler with raw lamb and chicken stored above cooked sausage and beef. Corrected on site. Raw animal products are always stored below cooked ready to eat foods and produce.
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.
590.003/3-501.14-P
Cooling (P)
Container of cooked spinach and rice in reach-in cooler at 63F without date. Discarded by PIC. Ensure prepped foods are cooled properly and dated for food safety.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.15-C
(B) Cooling Methods (C)
Container of cooked potatoes wrapped in foil at 135F. Unwrapped and spread out to cool properly. COntainer of cooked beans covered at 150F. Spread out in hotel pan. Cool cooked foods uncovered spread out to maximize surface area and cool rapidly.
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Grease trap covered in aluminum foil. Discard foila nd discontinue covering equipment in foil. Resurface grease trap as necessary.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Spigot of basement had sink leaks. Repair as needed.
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.