Laughing Monk Cafe
FAILThursday, March 3, 2022 at 5:01 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
No certified PIC on site to answer food safety questions and / or concerns - ensure there is a PIC during all hours of operation as we discssed during inspection
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(D). 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)
Missing part od the disclosure / reminder on the menu for a few items offered raw or under cooked - address as discussed
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all foods are elevated off the floors including the walk-in units a minimum od six inches during storage
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Clearly label to identify all bulk food containers where needed [ flour - sugar - salt ] label any and all clear plastic spray bottles throughout the facility
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Several utensils being used to dispense condiments do not have a hand for the scoop - ensure all utensils used to dispense foods and ingredients have a handle on them and are stored either inside the container handle up or on top inside a clean container or clean surface area
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up seperate sanitizing stations as we discussed uring inspection - one for only sushi -another for raw foods in the kitchen as well as another for all ready to eat foods to reduce potential contamination and confusion
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.
590.004/4-202.12-C
CIP Equipment (C)
Clean in between all cooking equipment from visible food spills stains and soils
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.
590.005/5-402.12-C
Grease Trap(C)
Clean to remo ve all rusted areas with visible soils
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean the floors underfneath as well as the bottom of the walls behind all cooking equipoment from grease and grime
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