Pikalo J.P.
FAILMonday, January 4, 2021 at 3:15 PM
Violations Cited
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
properly date mark all ready to eat cold cuts stored over 24 hours
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
3 bay sink/provide chlorine 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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
bulk food bins/properly store all scoops with handle presented
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.
590.003/3-501.13-C
Thawing (C)
properly defrost all foods under refrigeration not at room temperature or in stagnate water store all frozen bulk meats under refrigeration
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
clean interior of hot lne hood clean all shelving throughout kitchen
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.
590.005/5-203.13-C
Service Sink (C)
provide enclosed mop sink/establishment does not have adequate space to install mop sink/owner will submit variance request
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.
590.006/6-501.19-C
Closing Toilet Room Doors (C)
restroom/provide self closing door
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.