Pikalo J.P.
FAILFriday, January 28, 2022 at 5:31 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Employees are unable to wash their hands at the onset of the inspection because one sink was not working and one was blocked. Train employees bout handwashing and make sure employees are washing their hands as needed. (reviewed importance of handwashing with employees)
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
The certified food manager is not working today and there is no manager at the store. Train the manager on duty to oversee food safety and take active managerial control when the owner/manager is not at the location.
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(D). 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)
There are some desserts and deli meats that are stored without date marking. Provide proper date marking.
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.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
They are reusing poland spring bottles to store juices. Provide commercial grade equipment that is designed to be washed and reused.
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.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
The handsink in the bathroom has no hot water at the faucet. Provide hot and cold running water at handsinks. (employees were instructed to wash hands at the sink directly outside the bathroom) The handwash sink outside the bathroom was blocked at the onset of the inspection with a wiping cloth bucket. Remove to provide access. (the bucket was moved so the sink was accessible)
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
The sanitizer that the wiping cloths are stored in is lss than 50 ppm. Change the santizer frequently and provide correct levels.
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.