Pikalox
PASSWednesday, March 23, 2022 at 7:14 PM
Violations Cited
590.003(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
Only hand sink in the back of the restaurant where all the food prep is being done has the basin filled with soiled pots and pans - removed immediately - maintain clean and clutter free as discussed
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(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Currently this restaurant is cooking in bulk for another one of there locations that has limited refrigeration / freezer space - PIC could not explain if all the cooked foods were being cooled down properly before packaging - some foods [ boneless chicken ] was cooked at an unknown time were 86F [ voluntarily discarded ] need to ensure all cooked foods in bulk are abeing properly cooled down within the six [6] hour perimeter as stated in the food code - verify with temperature log books
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-502.11-PF
Variance Requirement (Pf)
No written information from local board of health stating that the restaurant has permission to discard soiuled mop water down the toilet of the restroom - provide as discussed and keep on site to verify that a variance has been provided
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-603.11-PF
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Fresh juices being produced and sold on site - [ no information stating that it is an unpasturized product ] address as discussed
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 food safety procedures. Train all staff. Document corrective actions taken.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Ensure the manager on site during time of inspection posts his current food safety certificate as discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all foods are being stored off the floors including all walk-in refigeration / freezer units in the basement a minimum of six inches so foors can be properly cleaned and to reduce potential contamination
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean interior oand exterior of all refrigeration / freezer units cooking equipment bilk food storage bins from visible food spills stains and soils
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean all areas where needed from visible food spills stains and soils in tyhe kitchen and food prep area of the basement
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean