MIKE'S CITY DINER
PASSWednesday, September 7, 2022 at 4:32 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed cook handling baked good with bare hand. Discussed with cook / PIC to properly handle food with clean gloved hands. PIC disposed food item.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene 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)
Observed multiple ready to eat food items held over 24hrs per PIC without date marking. Discussed with PIC to provide date marking for all ready to eat items held over 24hrs and stored in refrigerated units.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed ice machine with dusty filters and soils inside. Clean to remove all soils / dust.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed multiple soiled wiping cloths stored on tables and countertops throughout kitchen prep / cook line. Remove and maintain wiping cloths in a sanitizing solution after each use.
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.