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Pikalox

FAIL

Friday, November 8, 2024 at 8:31 PM

Address
422 GENEVA AV
Dorchester, MA 02122
Category
FT
Violations
16 total
⚠️ 4 critical
⚠ 3 major
Facility History
26 inspections
14 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P
✓ Corrected

When to Wash (P)

Observed staff working the register and making juice after without washing hands first. PIC to train staff on when to wash (Corrected on site)

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-501.14-P
✓ Corrected

Cooling (P)

6lbs of beef empanada mix and chicken empanada mix stored in deep container prepped 2 days ago observed temp 54F-57 . PIC to retrain staff on cooling methods.

Why This Matters

TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.

Code Requirements

Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.16-P
✓ Corrected

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

6lbs of beef mix for empanadas and 6lbs of chicken mix for empanadas observed stored in the in line refrigeration unit temp 54F-57F. Per PIC mix was prepped on 10.30.24. PIC voluntary discard both mixes. PIC will need to monitor cold holding and retrain staff on cold holding.

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.005/5-402.11-P

Backflow Prevention (P)

Observed staff washing produce in the 3 bay sink. PIC to request variance with procedures to state how an alternative safe prep will be provided while using 3 bay sink to wash produce or install air gap in the front of the house prep sink.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

(A)-(P) Person-In-Charge-Duties (Pf)

PIC to retrain staff on all P's and PF's violations noted on the inspection report.

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.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.003/3-501.17-PF
✓ Corrected

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Numerous containers of food stored in the refrigeration unit observed without date marking. Per PIC foods were prep earlier today and the night before. Provide date marking with made/discard date.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-501.116-PF
✓ Corrected

Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)

PIC unable to provide sanitizer concentration test strips. Provide . Inspector test strip was used.

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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.003/3-302.12-C
✓ Corrected

Food Storage Containers Identified with Common Name of Food (C)

No labels on some bulk food containers and multiple squeeze bottles. Provide labels when removed from original containers.

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 storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.12-C
✓ Corrected

In-Use Utensils Between-Use Storage (C)

Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C
✓ Corrected

Food Storage-Preventing Contamination from the Premises (C)

Multiple boxes of food observed stored on the floor inside walkin. Discontinue and elevate.

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 storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.11-C
✓ Corrected

Characteristics-Materials for Construction and Repair (C)

Observed shelvings in the kitchen area lined with aluminum foil. Discontinue

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-202.18-C
✓ Corrected

Ventilation Hood Systems Filters (C)

Hood vent observed heavily soiled. Clean to remove. Hood sticker expires: 12.17.24

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.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-204.112-C
✓ Corrected

Temperature Measuring Devices-Functionality (C)

Numerous refrigeration units and walkins observed without a conspicious thermometer. Provide

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 temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-205.15-C
✓ Corrected

System Maintained in Good Repair (C)

Front of the house prep sink observed leaking. Repair

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-201.11-C
✓ Corrected

Floors Walls and Ceilings-Cleanability (C)

Floor behing and under cooking equipments observed soiled with visible grease grime floor under 3 bay sink observed soiled with debris accumulation floor inside walking freezer observed with ice build up. Clean to remove.

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

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.11-C
✓ Corrected

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Ktchen area observed missing ceiling tiles. Provide

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.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
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Tags

📍 Dorchester 🚇 Fields Corner (Red Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Plumbing Issues ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department