Mike and Patty's
FAILThursday, January 12, 2023 at 4:23 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
No hand washing performed unless directed to by inspector
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.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Observed food handlers not changing gloves when chaning tasks (food prep equipment etc.)
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw eggs stored on counter top at 68 F (5 single crates) Corrected on site by PIC
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Large bowls and other food contacts do not fit in 3 bay sink for proper cleaning and sanitizing
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple Priority/priority foundation and core violations noted on inspection Repeat violation noted on inspection No proof that the employees have been trained in food safety and sanitation as it relates to their assigned duties and that the PIC is overseeing day to day operations (see complete inspection for violations cited.
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.
590.002/2-301.15-PF
Where to Wash (Pf)
Observed employees rinsing hands at large one bay sink used to store dirty equipment in
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No written instructions and kit for reponding to vomiting and diarrheal incidents I provided written procedures and discussed kit
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink is block by an employee doing food prep - The shall be no food prep between hand sink and 3 bay sink
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of rodent activity - Droppings on floor in basement throughout I reviewed the exterminators report with PIC The information below must be included on all exterminator's reports: NTEGRATED PEST MANAGEMENT Also known as IPM What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): Inspection of premises Identification of pests pest damage and/or potential for pest infestation Determination of the extent of the pest problem Appropriate treatment Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Sqeeze bottles not labeled - Food prep
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitizing solution - Food prep/cooking/ware washing areas
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.
590.004/4-301.13-C
Drain boards (C)
No drain board in ware washing area to allow for proper airdrying of all food contacts
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.
590.004/4-901.11-C
Equipment and Utensils Air-Drying Required (C)
Observed food contacts being towel dried stored on surface between hand sink and 3 bay sink and stacked wet on shelving
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Bowls etc not inverted on shelves
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils/rodent dropping on floor throughout basement food stroage/mop sink and under bathroom Built up soils on window sill walls and all attachments Built up soils on ceiling fan
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-202.14-C
Toilet Rooms Enclosed (C)
Bathroom door is not self closing and in disrepair
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Bathroom floor and attachments not smooth durable non absorbant and easily cleanable - Expanding foam is not trimmed Large opening in wall under hand sink - Kitchen/ware washing area Multiple voids in walls/ceilings in food prep/cooking/ware washing/bathroom/basement storage (Ensure not food is stored under and Sewer line in basement storage)
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Unused and unnecessary equipment and articles throughout establishment
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.
L1
No proof that the full time on cite certified food protection manager is certified in allergen awareness No allergen advisory on menu or point of sale No allergen poster posted in employee work area I provided all information and there was a hand out on the premises of the section of the food code.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements