Lucca Back Bay
PASSFriday, February 20, 2009 at 6:03 PM
Violations Cited
12-2-401.11-.12
Good Hygienic Practices
Staff drinking out of open container in prep area next to open/eposed food product.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in Sink tested at a lower Concentration than recommended usage. Staff on site Not familar with proper procedures.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Certified individual not performing duties as required by evidence that Staff present in kitchen (PIC) had no idea on any basic food principles or practices as evident by improper hygienic practice observed (drinking from open container in prep area with open/ exposed food product present. Sanitizer in 3 bay tested at a lower concentration than recommended usage.Staff present on site preparing food Couldn't explain any information on the interview portion of inspection (such as: What temperature should Cold food hold at? What concentration should the Sanitizer test at and how long do you immerse the test strip in the Sanitizer. Staff had no idea on questions Such as Time Temperature Controls Employee Illness Info. etc. The food Code states there must bea PIC at all times Who is Knowledgeable about BASIC Safe food Principles and Practices and Who is ensuring Compliance with.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist