Marketplace Cafe & Take Away
PASSThursday, October 28, 2021 at 6:01 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
I saw glove use but no handwashing- train staff to wash hands properly before donning gloves. Corrected on Site Staff washed hands after being prompted .
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Eggs patties and scrambled eggs were sitting on counter for undetermined amount of time with not methods of cooling nor hit holding . egg patties were 85F and the scrambled eggs stored in plastic bag was 105F. Cooked sausage links was 109F- PIC voluntarily discarded and denatured the items. Discontinue storing items on Ambient air either reheat to 165F and hold hot at 135F
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Soiled Knives and equipment in clean sanitizer bay - Removed by staff Discontinue storing soiled items in clean area or in sanitizer bay. Fryolator- heavily soiled with Black grease and soils- Clean to remove soils and grease.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink in Warewash Area Blocked by racks of dishes and glasses- PIC removed and cleared the handsink. Discontinue storing anything to block access to handsinks
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Outsisde of the lowboys coolers Refriglerators ovens and toaster ovens needs cleaning inside and out - Clean to remove 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 food safety procedures. Train all staff. Document corrective actions taken.