Maria's Taqueria
PASS W/ CONDITIONSThursday, February 3, 2022 at 7:56 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked beans from previous day in walk-in cooler at 50F. Discarded by PIC. Hot foods must be cooled below 70F in 2 hours and 41F in 4 additional hours otherwise the food has not been cooled correctly and must be discarded.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Permit is still unpaid. Bring paymet to 1010 Massachusetts Ave 4th Floor immediately.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC needs to retrain staff on correct and effective cooling methods. Prepare less food if you do not have the space to cool foodds rapidly. Consider purchasing canned beans as an alternative to cooking and cooling dry beans.
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked beef at 70F covered in plastic in walk-in cooler. Cooked chicken at 70F in cooler drawer. Both items cooked less than 2 hours prior. Foods spread out in shallow pans placed in cooler. Beef at 55F chicken at 60F after 20 minutes. Cool hot food if shallow pans without a cover. Monitor cooling with thermometer to confirm temperature requirements are met.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Food and debris under shelf with microwave. Clean to avoid attracting pests.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.17-C
Toilet Room Receptacle Covered (C)
Waste receptacle in bathroom without cover. Provide covered waste receptacle.
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.
L1
8-301.11 Post current permit in a location in the establishment that is conspicuous to consumers. Permit is not paid. Bring paymet to 1010 Massachusetts Ave 4th Floor immediately.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements