La Cabra Restaurant
FAILWednesday, July 23, 2025 at 3:23 PM
Violations Cited
590.005/5-205.15-P
System Maintained in Good Repair (P)
Observed a leaky faucet and a shopping bag wrapped around the faucet at the 3 bay sink. Mop sink and prep sink have still not been approved. Please be sure that the licensed plumber has applied for the proper plumbing permits and they would need to call the plumbing inspector to schedule the inspection after the job is complete for the 3 bay prep and mop sink.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed soiled utensils being stored in the handsink located at the front counter. Remove utensils and ensure staff is trained properly. Handsinks are used to wash hands only.
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)
No means to dry hands at all hand sinks. Provide means to dry hands at all times.
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)
Observed wiping cloths not being stored inside the sanitizer buckets. Provide proper storage for the wiping clothes.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
No thermometers inside the refrigeration units. Provide thermometers inside all refrigeration units
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Observed worn/scored cutting board in the kitchen. Replace/Resurface/Sanitize
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed grease on the backsplash behind the stove and on the side of the hot holding unit. Clean to remove all grease. Observed heavy grease on the hood filters. Clean to remove heavy grease Observed soil on the exterior of the kitchen equipment. Ensure staff is cleaning/sanitizing all equipment.
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.
590.004/4-603.16-C
Rinsing Procedures (C)
Observed the 3 bay sink storing soiled pots and pans in all 3 bays. Ensure staff is trained on wash rinse and sanitize procedures. Recommeded purchasing a cart for the soiled equipment pots & pans. 3 bay sink can not be used to store soiled pots and pans.
Why This Matters
RECONTAMINATION: Towel drying removes sanitizer film that continues killing bacteria. Introduces new bacteria from towel - even 'clean' towels have 100,000+ bacteria. Spreads contamination across all dried items.
Code Requirements
ALWAYS air dry after sanitizing. No towel drying ever. Adequate drain boards/racks required. Allow complete drying before stacking. If must handle wet items, use single-use paper towels. Towels for drying hands only.
590.004/4-903.11-C
(A) and (C) Equipment Utensils Linens and Single-Service and Single-Use Articles-Storing (C)
Observed pans not inverted while stored on the drying racks. Provide proper storage of the pots and pans.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed grease and soil on the kitchen floor. Clean to remove grease and soil.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed doors trash and other items being stored out back. Clean to remove all items. Trash area must be kept clean and organized.
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.