La Hacienda Restaurant Bar
FAILWednesday, January 8, 2020 at 6:28 PM
Violations Cited
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Raw shrimp thawing in the rinse bay of the 3 bay sink without a barrier / Sink appears to be soiled and not washed before using it for food prep. Ensure all the shrimp that has come in contact with the bottom of the sink has been disposed of.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Hard boiled eggs 75F Cut tomatoes 56F / Sitting out at room temperature / Discussed using ice to maintain temperatures at 41F or below. PIC moved to refrigeration to cool down and will add ice
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Bar glass machine sanitizer not registering / Repair to provide 50ppm of chlorine. All barware will be brought to main dish machine unitl repair is made at bar machine.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in the ware wash area is blocked by a cart and containers / Remove and ensure hand sinks are accessible at all times. There is another hand sink within 5 feet that is accessible for hand washing
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.