Lola Burger
PASSWednesday, June 2, 2021 at 6:49 PM
Violations Cited
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
Designated hand sink behind the bar is broken - hot water spewing from a broken faucet . visibly taped up as a form of repair - set up the other hand sink accordingly and properly stock and identify as discussed
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Name on the allergen awareness certificate does not match up with the name on the food safety certificate address
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). 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 raw shell eggs are stored underneath any and all ready to eat foods in the walk-in cooler
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Observed a cheese sauce fully cooked placed into a deep plastic container and placed directly into the walk-in product was only cooling for an hour or so when the chef corrected the issue - bad practices - cool as discussed using several other methods such as smaller containers - ice bath - ice wands
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.
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
Replace missing ceiling tile directy above the lid to the ice machine
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-301.14-C
Handwashing Signage (C)
Ensure all designated hand sinks located throughout the restaurant are clearly and properly identified as discussed
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Ensure all standing CO-2 tankls are properly anchored as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Covers on several pipes running underneath a prep table is vety compromised - pipe is above the storage of breads and rolls - relocate items or correct the issue as we discussed with a new foam protection wrap
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.