MCKENNA'S CAFE
FAILThursday, January 7, 2021 at 7:04 PM
Violations Cited
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Cooking staff observed cracking raw eggs then touching RTE food and equipment without changing gloves. Food was discarded. Cook observed touching raw meat then touching equipment without changing gloves. Cooks wiping knives and cutting boards with soiled towels. Clean gloves must be used for new tasks.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
Cooked potatoes in walk-in cooling for 5 hours but temperature still at 75-80F. Discard. Potatoes below 70F moved to freezer.
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)
Line cooks observed all putting on gloves upon entry of ISD. Handwashing sink blocked by cart and not being used by cooks. No sanatizer buckets available on cook line; many soiled towels both wet and dry used to wipe knives ad cutting boards. Potatoes for homefries cooling in walk-in at 55F to 100F for 2-5 hours. PIC Ruben needs to train kitchen staff on handwashing and glove wearing. Monitor sanatizer buckets and towel use. Train prep cooks on cooling process for potatoes and provide thermometers and cooling chart.
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.
590.004/4-501.110-PF
Mechanical Warewashing Equipment Wash Solution Temperature (Pf)
Dish machine temperature 89F. Must be minimum 120F.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Ice machine at bar: interior covered with both pink and black mold. Under maching=e and compressor heavily soiled. Clean and maintain.
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 blocked by soiled dish cart. Handsinks must be accessible at all times.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Multiple soiled towels used for wiping knives and food contact surfaces without changing or sanitizing between uses. Test strip did not register any sanitizer in red buckets. Provide santitizer for cook line.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.003/3-501.15-C
(B) Cooling Methods (C)
Cooked whole potatoes cooling for homefries in deep hotel pans. Use shallow pans or sheet trays to maximize surface area and minimize cooling time.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
China cup stored in container to scoop nuts. Remove and provide handled scoop.
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.
590.005/5-501.116-C
Cleaning Receptacles (C)
Lids on oil barrels heavily soiled. Clean or replace.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.