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Pollo Centro

PASS

Friday, November 5, 2021 at 2:35 PM

Address
223 BOWDOIN ST
Dorchester, MA 02122
Category
FS
Violations
13 total
⚠️ 4 critical
⚠ 3 major
Facility History
48 inspections
27 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P
✓ Corrected

Cleaning Procedure (P)

At the time of inspection I did not observe handwashing - I told PIC she and staff washed hands. Handwashing is inevitable train staff to wash hands when changing tasks and make sinks accesible

Why This Matters

This violation directly contributes to foodborne illness risk

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.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-302.11-P
✓ Corrected

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Poultry in reach stored on top of ready to eat foods in the reach in in the kitchen.- PIC removed aand stored chicken on bottom shelve of refrigerator unit.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-403.11-P
✓ Corrected

Reheating for Hot Holding (P)

Beans were in hot holding unit at 125F- Staff was taking some to serve to a customer I had her reheat the beans- PIC had the other beans reaheated and stored in hot holding unit.

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.007/7-204.11-P
✓ Corrected

Sanitizers Criteria-Chemicals (P)

Sanitizer in the bucket and sanitizer bay was extremely high over the marking of being safe.- PIC corrected onsite and did the sanitizer over upon suggestion using Quats and tested at 200PPM

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.007 | FDA Code: Section 7
⚠ MAJOR 590.002(D)/2-103.11-PF
✓ Corrected

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

Not monitoring handsinks being easily accessible and 1 handsink in kitchen have no hot water- Beans were 125F and in hot holding unit and not reheated to hot temperature. Not monitoring wiping cloths and sanitizer solution too strong at toxic level- Train staff on above mentioned

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)

No foods in coolers was date marked- Date mark all foods that is stored in refrigerator unit for 24 hours or more -

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 590.005/5-205.11-PF
✓ Corrected

Using a Handwashing Sink-Operation and Maintenance (Pf)

2 Handsinks in kitchen was blocked or not easily accesible- PIC removed items blocking the one sink but when I went to wash my hands there was NO hot water at that sink. PIC removed the broom and dustpan from the other handsink in the kitchen area- Handsinks should be free and clear from anything obstructing access for staff to wash hands.

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.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.003/3-304.12-C
✓ Corrected

In-Use Utensils Between-Use Storage (C)

Soiled Knives stored in clean knife rack- PIC removed and had knife washed rinsed and sanitized.

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 590.003/3-304.14-C
✓ Corrected

Wiping Cloths Use Limitation (C)

Wiping cloths stored on counters and not stored in sanitizer solution- Store soiled and used wiping cloths in sanitizer solution.

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.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-501.12-C
✓ Corrected

Cutting Surfaces (C)

Cutting boards is heavily scored- Replace heavily scored Cutting board

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 590.004/4-602.13-C
✓ Corrected

Nonfood Contact Surfaces (C)

Outside and interior bottoms of refrigerator unit is heavily soiled - Clean to remove soils- PIC had Staff cleaning Provide Drain Plugs for 3 bay sink- Discontinue usingma cloth to stop up sink- Discontinue and 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.

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

System Maintained in Good Repair (C)

Handsink in Kitchen- No Hot water- Repair sink no cold water coming out of sink. Use the other 2 handsinks in kitchen until repaired

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 tiles in kitchen is missing and is a trip hazard- Clean and replace tiles on floor

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
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Tags

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