Pikalo J.P.
FAILFriday, April 5, 2024 at 6:38 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed Raw eggs stored above fresh produce in the refrigerator unit. . Discontinue. Corrected on site by staff.
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.
590.005/5-203.14-P
Backflow Prevention Device When Required (P)
Food prep sink observed without proper air gap.Install food prep sink with proper airgap or provide a plumbers report variance request and procedures to state how an alternative safe prep will be provided.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Handsink and prep sink fauce observed dispensing only hot water 155F and rising.Repair
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Designate a PIC who's knowlegeable and present at all ours of operations. Person in charge must be properly trained to monitor handwashing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.
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.
590.002/2-301.15-PF
Where to Wash (Pf)
Observed staff washing hands at the prep sink. Discontinue. PIC to retrain staff on handwashing.
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No procedures for responding to vomiting and diarrheal events on site. Provide
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Clean and sanitize cookline equipments backslpash handsink 3bay backsplash prepsink backsplash mopsink interior and exteriro of all refrigeration and freezer equipment from visible food spills stains and soils.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
Handsink unable to dispense 95F-100F water through mixing valve. First handsink dispensing water 155F second handsink dispensing water at 48F. Repair.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed handsink blocked by prep table. Discontinue.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels available in the kitchen handsink. Provide
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Multiple trays of empanadas observed stored in the refrigerator without cover. Provide
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board observed heavily soiled. Replace.
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.