PAPA GINO'S
FAILWednesday, January 10, 2024 at 6:59 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Service line near the pizza oven sliced tomatoes 52F. Maintain proper temp of 41F or below. PIC removed and placed into the walkin. Mushrooms 64F. PIC discarded and replaced with mushrooms that were stored in the walk in at 41F. Hamburger at 60F. Discarded. PIC stated the pizza oven is behind the unit so the food on the line gets warm. Ensure that all food is at 41F or below before you place inside the service unit and be sure to temp the food. 1/10/24- Service line is still running warm on the top rail. Mushrooms 58F Breaded fried chicken 58F. PIC stated mushrooms and chicken were recently cooked and prepped. He removed the food from the refrigeration service unit and placed into the walk in to bring the temperture down to 41F. PIC provided me the invoice and stated that he called the company and scheduled them to come back out. Observed mold like substance inside the bottom refrigeration unit. Clean to remove.
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)
Observed a pipe coming out of the walk in freezer with a good amount of freon all over the pipe. The pipe was wrapped with some type of saran wrap. Contact a licensed plumber and provide a detail report. Repair.
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No test kit for the warewash. Provide proper test 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed heavy grease build up on the interior and exterior of the fryolator. Clean to remove heavy build
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
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