Navarrete Restaurant
FAILFriday, October 29, 2021 at 6:55 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
2 Slabs of Raw pork sitting on prep table underneath a leaking ceiling temperature was 68F I asked how long was the pork out staff stated 20 minutes and said they were prepping- Place pork in refrigerator unit until it reached 41F or below or prepped to cook. Corrected onsite
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Prep Sink In Kitchen has a huge leak Hot water was turned off it also affects the handwash sink. There was no water hot water coming from handsink- Repair and make sure Handsink is in good working order to properly wash hands and to clean and prep food from prep sink. Corrected onsite and turned the hot water back on.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There was no certified person at the time of inspection. No Mangerial control staff understood and knew of some of the issues tried calling CFPM but no answer No Handwashing from staff that came in from outside- Train Staff on proper handwashing and above mentioned. Staff
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)
Staff came in from outside and did not wash hands in handsink she washed them in warewash sink- Discontinue washing hands in sinks other than assigned handsink. Handsink in kitchen had no hot water and was not operating. - Corrected on site and washed in the only handsink in food prep area
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 Vomit and diarrhea kit available- Provide Supplies and Instructions for vomit 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.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Fryolators in front is soiled with grease build up ans soils - Clean to remove soils Low boy Cooler under a leaking ceiling has a lot of condensation and soiled on outside - Clean to remove soils and remove from under the leaking ceiling
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization 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)
Soiled knives in clean knife racks- Remove and properly clean rinse and sanitize also air dry before storing on clean rack Soiled hot holding tables debris and soils inside the crevices of the tables - Clean to remove
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 in Kitchen area was not operating and obstructed by mop and bucket. PIC corrected on site and removed bucket. Hot water was turned off due to large leak under attached Prep Sink.- Discontinue blocking sink and make accessible for staff to wash hands properly
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)
There are several immature flies Provide a detailed pest control report from a licensed 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.
590.003/3-601.11-C
Standards of Identity (C)
Food in unlabled bins _ Label bins with common names of foods- Discontinue storing in bins without labels
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.
590.004/4-204.11-C
Ventilation Hood Systems Drip Prevention (C)
Hood Stickers expired September 2021- Provide a Hood Cleaning from a licensed Hood Cleaning Company
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.
590.004/4-501.14-C
Warewashing Equipment Cleaning Frequency (C)
Staff Was Cleaning food contact equipment in the incorrect direction She was washing in the sanitizer and rinsing in right bay but sanitizing in the wash bay. Staff was instructed this was not the correct way and corrected on site
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Prep sink has huge Leak- Repair
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.18-C
Walls and Ceilings Studs Joists and Rafters (C)
Ceiling in Food Prep area is leaking in several areas of food prep and also a large leak in the ceiling over the lowboy cooler near food distribution. The ceiling looks like it will cave in - Repair Replace all discolored tiles and a provide a Light shield in front of the restaurant where customers order food
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition