La Pinata
FAILTuesday, January 28, 2020 at 6:32 PM
Violations Cited
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Unable to verify pH of acidified sushi rice because there is no pH meter or strips available to test rice / Rice has been voluntarily 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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
High temperature dish machine rinse cycle 163F after 4 cycles / Repair to provide 180F-194F / Machine will be taken out of service and take out containerr and plastic utensils will be used until repair is made. Ecolab was called during inspection and scheduled to come out today
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)
Certified food protection manager does not know that sushi rice needs regular pH testing with every batch of rice made. Does not know where to find the HACCP plan / CFPM states that he acidifies sushi rice daily sometimes more than 1 batch is made based on how busy establishment is / CFPM must re-educate self and staff on food safety knowledge and procedures.
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.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Ceviche made with raw tilapia on the menu does not reflect a proper consumer advisory / Provide a disclaimer (*) next to each raw or undercooked menu item so that it reflects the reminder on the bottom of the menu.
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.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
There are no pH logs on site as CFPM was not aware that acidified sushi rice needed to be tested with each batch and recorded / Rice will not be acidified until a pH meter is provided and staff has been properly trained on how to test sushi rice and approved by inspector. Rice can be held hot (135F or greater) or cold (41F or below) until approved to begin acidifying again. Provide pH training logs for employees to sign once training is completed.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.