La Parrilla
PASS W/ CONDITIONSMonday, December 14, 2020 at 5:15 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed Employee using bare hands in raw fish touched other food contact sufaces then the employee grabbed gloves to put on. Was advised to wash hands before donning gloves-
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Food held under cold storage unit with no themometer inside unit. All food under was not 41' or below 1 lb Shrimp held in stagnant water 46F' about 20 in total. White Sauce 52'F salsa about 2 cups 55'F all Shredded lettuce cut tomatoes 46'F- Please store at 41'F or below
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
No CFPM / No PIC at the time of inspection. The owner showed up during inspection and could not explain the flow of food cooling temperatures hot holding illness policy nor could he explain the temperatures of what to cook the food to. He could not provide me with pest control report.
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)
Could not provide the vomiting and diarrhea kit and procedures- please 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 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
observed employee handling raw fish and then touching other food contact surfaces without washing hands she then grabbed gloves to put on. Was advised to wash hands.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Staff not cooling at proper tempertures storing hot in cooler and not cooling from 135-70'F in 2 hours- please use proper cooling methods
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.12-PF
Manual Warewashing Sink Compartment Requirements (Pf)
Observed the 3 compartment sink was overflowed with soiled dishes in wash bay and rinse bay- advised nee to store soiled dishes on soil cart- please provide cart to store soiled dished before washing rinsing ans sanitizing
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
at the handwash sink in food prep area the soap dispenser was not working-please provide soap
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.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Shrimp held under cooler storage unit in stagnant water. Ice held under refridgeration without capabilty to drain.
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.
590.003/3-305.14-C
Food Preparation (C)
Food and open containers stored next to handwash sink in food prep area. Provide a splash guard.
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.