Parish Cafe
PASS W/ CONDITIONSFriday, March 4, 2022 at 7:34 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Employes unable to properly was hands in lower level prep- No hot water No soap available at the handwashing sink in the upper level to properly wash hands Review proper handwashing procedures with all staff
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous products held in abient temperatures on service line with temperatures of 48F-52F. Per the PIC the products were out of refrigeration for less than 2 hours. Products placed in refrigeration at 38F to properly cool to 41F or below. Review holding temperatures with all staff
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
At the time of the inspection the chlorine sanitizer in the low temperature dishwater located in the kitchen had a reading of 0ppm Through investigating it was noted that the chemical lines had been placed in the wrong bottles and the sanitizer in use had also lost its effectiveness. The lines were corrected and sanitizer changed- Chlorine reading then tested at 50ppm. Enusre sanitizer in low temperature machine is tested regularly- Label chemical lines to help better identify for staff
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.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Establishment operating food prep area in lower level with no hot water available for use- Lower level use has been suspended until repairs are made Multiple priority violations noted on inspection report Review policies and procedures with all 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(B). Implement proper food safety 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)
At the time of the inspection equipment was being washed in the low temperature dishwasher with a chlorine reading of 0ppm. Issue corrected and equipment rewashed with sanitizer at 50ppm
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.
590.005/5-103.11-PF
Capacity-Quantity and Availability (Pf)
At the time of the inspection there was no hot water available to the lower preparation area. Staff is unable to properly use the dishwasher and handsink with no hot water. Water with a temperature of 55F. Following a phone conversation with my direct supervisor Diane Chalifoux Judge it was determined that the establishment must discontinue all preparation cooking and warewashing in the lower level until proper repairs are made to provide water at 110F for handwashing and 120F for use of the low temperature dishwasher. The closing of the lower level prep area only was reviewed with the PIC at this time. All preparation and warewashing must be done in the upper kitchen with modifications to allow for proper procedures to be maintained Hot water was available at the handwashing sink the dishwasher and 3 bay sink in the upper kitchen.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
At the time of the inspection there was no soap available at the handwashing sink located in the upper level Corrected on site
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple squeeze bottles throughout kitchen with no labeling- Provide
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Scoops for rice stored in stagnant water- Reviewed proper procedures with PIC 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 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting boards used in lower level prep heavily worn and scored- Replaced as needed
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Small leak coming from below low temperature in kitchen that is causing water to pool on the floor below- Make proper repairs
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Areas of the floor in upper kitchen with broken or missing tiles- Make proper repairs
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.