La Cancun
FAILWednesday, February 5, 2020 at 6:56 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Rice in stand up reach in - 53F. Food handler stated it was cooked yesterday and has remained in stand up reach in since / Rice will be disposed of due to being out of temperature for an undetermined amount of time / Properly educate all staff on cooling methods and ensure parameters are met.
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Food handler states that they ran out of sanitizer yesterday / Dishes were being done in the 3 bay sink at the time of inspection / There is a dish machine on site but cannot verify that it is working properly the gauge is broken and there doesnt appear to be any chemicals connected to it. Machine template states that it is a low temperature machine (requires 120F for wash and rinse ) / No dishes will be done until sanitizer is bought. Food handler has sent someone out for commerical grade bleach.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
CFPM is not on site / Food handlers present are unable to answer questions or demonstrate basic food safety knowledge / Provide a knowledgeable CFPM to be on site during all operational hours
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Provide a vomit and diarrhea clean up kit
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Chicken and shrimp thawing at room temperature in the basement / Discontinue and properly thaw. Under cold running water under refrigeration or as part of the cooking process.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards are worn and heavily scored / Resurface or replace.
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.