PICCO RESTAURANT
FAILTuesday, July 10, 2018 at 12:30 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Observed food handlers leaving and returning to work stations wearing disposable gloves. No washing hand prior to putting on clean glove and when instructed to wash hand food handler used hand sink that did not have hot water.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
Allergen advisory missing from menu *Ice cream/special boards food items*
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Worn cutting boards Using food containers that is broken/cracked - Discard
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Mop sink located directly next to hand washing facilites and under paper towel dispenser - Provide prior enclosure around mop sink to prevent contamination - Ware washing area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
In use wiping cloths not stored in a sanitizing solution between uses
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hot water at hand sink 77 F must maintain 110 F and meet peak demands - Ware washing (corrected on site by PIC)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No signage at hand sink reminding employees to wash hands - Kitchen/prep Paper towels not stored in a dispenser at hand sink - Ware washing area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Mops brooms etc not stored 6" above the floor on hook/rack - Ware washing area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.009(E)
Anti-Choking
At time of inspection no employee on the premises trained in Anti-Choking
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.009(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.