Nos Casa Cafe
PASSFriday, November 13, 2020 at 3:22 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
3 bay sink set up with all soapy water in all 3 bays / Discontinue and ensure a proper 3 bay is set up with a sanitizer solution in the sanitizer bay
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Provide test kits for the chlorine used in 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-301.14-C
Ventilation Hood Systems Adequacy (C)
Salmon cooking producing grease at the front flat top grill without a hood vent / PIC was instructed to use the back cookline that has adequate hood ventilation for all foods that can produce grease while cooking.
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.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Hood tag expired in October 2020 / Contact hood cleaning company ASAP
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