Picalonga Restaurant
PASSFriday, June 2, 2023 at 4:02 PM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives and other kitchen utensils are stored soiled on clean racks and buckets - Properly wash rinse sanitized then air-dry utensils before storing 5/25/23- Soiled knives stored in water with food residue- Properly store in clean hot water discontinue having different knives with food swimming in cold water
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
At the time of inspection there was staff working but no PIC available nor was any of the staff English speaking- Provide a cfpm or assign a PIC during all business hours who speaks and understands English to understand the violations or corrections.
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.
590.002(A)/2-101.11-PF
Assignment (Pf)
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)
Prepared foods soups and prepared seasoned meat with no date marking present - Date mark all prepared foods stored in cooler for 24 hours or more Products still not date marked- Date mark all prepared foods stored in refrigerator for 24 hours or more.
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No Food thermometer present - Provide a working food thermometer to temp foods
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Plastic bags and cloths on or inside the handsink totally obstructing proper handwashing the handsink located in front where food is disbursed handsink was blocked by Food Warming bag and bucket- Remove and keep clear so staff can wash hands properly 5/25/23- Inside the handsink there is a stopper inside the sink and cloths allover the handsink- Remove and discontinue stopping up
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Live Rodent droppings in front of the store behind the sandwich press machine.- Provide an IPM Style Pest control report from a Licensed pest control company
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board in kitchen on counter in front of cookline is heavily scored - Replace Cutting board
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.