Massiminos Cucina
PASS W/ CONDITIONSWednesday, July 24, 2019 at 3:42 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
There are meatballs being reheated on the food warmer that are 110F. Properly reheat items quickly on the stovetop and not on the warmer.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The certified food managers' certificate has expired. Provide a current certified food manager.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
They have the shellstock tags in a container but they are unorganized and they are not marked with date of last sold. Store properly.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
They are not date marking their food. Provide day dot stickers of another similar method for date marking food.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
The new code requires an irreversible thermometer to test dishwasher temperature. Provide.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.13-C
Linens and Napkins Use Limitations (C)
They are covering food with linens during storage. Discontinue this practice.
Why This Matters
SEVERE CONTAMINATION: Linens can contain 100,000+ bacteria per square inch after just 1 hour of use. Direct contact with ready-to-eat foods like strawberries transfers pathogens directly to food that won't be cooked to kill bacteria. This is a DIRECT path to foodborne illness.
Code Requirements
STOP using linens on ready-to-eat foods immediately. Use only: single-use paper towels, disposable gloves changed hourly, or dedicated food-contact safe materials. Strawberries and other ready-to-eat items must be handled with gloves or utensils ONLY.
590.005/5-203.13-C
Service Sink (C)
There is no mopsink provide they have been using the bathroom. Provide a mopsink or apply for a variance.
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.