Navarrete Restaurant
PASSWednesday, June 14, 2023 at 5:34 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Fried pork in hot holding case between 97F and 107F. PIC will need to hot hold this at 135F or higher. Other foods in same case ok. Unit was at 157F.
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.
590.003/3-501.13-C
Thawing (C)
As discussed discontinue to thaw foods in a tube of water even if you change the water a few times. Frozen foods can be thawed out the day before under running water or can be cooked frozen.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood filters visibly soiled in main kitchen area. Both hood stickers are expired.
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.
590.004/4-301.13-C
Drain boards (C)
As discussed before discontinue to store soiled equipment in the wash and rinse bay of the three bay sink. If staff working needed to wash something all three sinks could not be set up properly. Please provide and cart or area that keeps soiled equipment off the floor until you can wash them properly. This will make it so all three bay can be set up to clean it need be.
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.
L1
PIC has a Food Safety Certificate posted. Please post the Allergen certificate as well. If you do not have one then please take the 15 min online class to get one.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements