Massiminos Cucina
PASSFriday, January 31, 2020 at 5:59 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Employees were unable to wash their hands because the handsink was turned off. Make sure employees are properly trained so they know the importance of handwashing.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
They are storing the garlic and oil mixture out at room temperature 57F. This is a time control for safety food and needs to be stored at 41F or below.
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
They are saving the tags but not keeping the tags with the open bags in reach in coolers and they are not marking the date the bag was emptied on the tags. Properly keep the tags and mark them.
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.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
The handwash sink was leaking at the onset of the inspection so they had it turned off from the bottom. Provide hot and cold running water so employees are able to wash their hands properly. (The manager turned on the faucet and they already have it scheduled to be fixed)
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.