Mija Cantina and Tequila Bar
🚫 CLOSED BY HEALTH DEPARTMENTSunday, January 31, 2021 at 12:23 AM
Violations Cited
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
All foods exposed to non potable water must remain in place per embargo until witnessed disposal condemnation can occur under observance of a health inspector in a crusher truck or compactor with final destination dump slip provided to the health department upon completion.
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 food safety 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)
Clean and disinfect all affected areas exposed to non potable water. Provide invoice from proffesional cleaning company to the health department.
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.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Flood of non potable water due to leak. Voluntary closure per DP until clearance from health deparment.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Repair all affected water damaged surfaces throughout due to water leak.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.