Pleasant Cafe
PASSTuesday, December 5, 2023 at 6:35 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Chef observed placing cut lettuce in a bowl with bare hand. Minimize bare hand contacts with RTE foods.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
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.
590.005/5-203.15-P
Backflow Prevention Device Carbonator (P)
Prep sink observed without a backflow prevention. Prep sink is require to have an air gap. Use a collander to wash fruits/ produce.
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.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
Boneless chicken breast final temp 133F and Prime ribs observed partially cooked. Per PIC foods are chilled and cooked to order for service. Discontinue. Requires approval procedure for non continuus cooking.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple containers under refrigeration without proper date marking. Provide date marking if held more than 24 hours.
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.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
Gauge unable to provide adequate reading. Irreversable thermomether in need of battery. Dish machine has been converted to chlorine until the booster is repaired.
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 temperature control 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)
Interior of double door freezer observed soiled interior of dish machine observed with debris accumulation and in need of deliming interior of ice machine located in the basemnt observed soiled both slicer in the basment prep area observed soiled interior of basement oven observed with heavy carbon build up . Clean to remove. At the Bar : interior of all rail beer chest observed with debris . Interior of handsink observed soiled beer traught observed soiled. Clean to remove.
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.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Only one hand sink available in the kitchen not convenient to cookline and warewash . Provide adequate number.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-302.15-C
Washing Fruits and Vegetables (C)
Observed potatoe not being washed before peeled. Fruits and vegetables to be washed before cut into or peeled.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floor under hand sink and behind dish machine at the Bar observed soiled with debris accumulation. Clean to remove. Interior shelvings and floor in the walking basment refrigerator unit observed soiled outside of all traulsen double door observed soiled with hand prints double sliding refrigerator door rail observed soiled in between equipments in the main kitchen observed encrusted with residue floor under fryer observed with excessive debris walls behind cookline and prep station observed soiled bottom shelving thoughout the kichen observed soiled knife rack observed encrusted with debris.Clean to remove
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.
590.006/6-501.110-C
Using Dressing Rooms and Lockers (C)
Hood in the main kitcken observed with excessive dust. Clean more frequently. Per Pic cleaning is schedule for upcoming tuesday 11/28.
Why This Matters
EXTREME CONTAMINATION RISK: Shoes carry 421,000+ bacteria including E. coli (96% of shoes), C. diff (39% of shoes), and other fecal bacteria. Direct contact with food areas transfers these pathogens immediately. Studies show shoes track in more bacteria than toilet seats.
Code Requirements
Remove ALL personal items from food areas IMMEDIATELY. Establish designated storage: employee lockers/areas completely separate from food; at least 6 feet from any food prep; in separate room if possible. This is a CRITICAL violation requiring immediate correction.