Los Hornitos
FAILTuesday, March 8, 2022 at 7:32 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sausage in hot holding cabinet 117F / Moved to reheat / Ensure 135F or above.
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.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
*Hood tag expired in January 2022 / Hood cleaning scheduled for next week *Hood vents with visible grease build up / Clean to remove
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
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
walls behind cookline with visible soils / Clean to remove
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.
L1
Payment for the 2022 health permit has not been made / Please make payment ASAP
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements