Picalonga Restaurant
PASS W/ CONDITIONSWednesday, January 18, 2023 at 3:24 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
There was a huge water jug inside the handsink in the front and in the kitchen there was no papertowels No handsoap at the front- Train staff on handwashing and utilizing handsink for its purpose only to wash hands making sure it well stocked with soap and papertowels to dry hands. This a repeated violation. Staff COS
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Eggs in walk in cooler is stored over ready to eat foods and drinks - Remove and place eggs on bottom shelf away from rte products to prevent cross contamination
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Chicken empanadas- 107F Pork ribs in hot holding unit 124F Fried Fish held in hot holding unit 98F- Remove all products under temperature and reheat to 165F or abov and place back on hot holding unit. COS repeated
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer set up in sanitizer bucket extremely too strong it was way over the suggested concentration at a toxic level. - Discard the sanitizer in the bucket and set it up with proper concentration. COS
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
At the time of Inspection I met with Enersida and the cook No PIC and both ladies were spanish speaking Enersida got Miguel Katia's Husband on the phone and I was able to speak with him in regards to assigning a PIC training them and have at establishment at all hours of operation.- Train Staff for PIC someone who understands and knowledgable of day to day operation
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In walk in cooler there is no evidence of date marking on food prepared and stored 24 hours or more - Date mark all foods stored in cold holing unit for 24hours and more using 1st in and 1st out method
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.19-PF
Manual Warewashing Equipment Wash Solution Temperature (Pf)
Staff is incorrectly wash rinse and sanitizing food contact equipment - Train staff to Properly set up warewash to wash in wash bin rinse in clear water and sanitize no longer than 15 seconds then air dry.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Large trash barrel filled with Rice and no labels- Label all large bims with the common name of food
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths all not stored in sanitizer bucket - Provide the correct concentration and store all wiping cloths inside
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.
L1
Post a current 2023 health permit in the establishment in a conspicuous area where consumers can see
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements