Que Arepa En Tertulias Cafe
PASSMonday, May 17, 2021 at 4:23 PM
Violations Cited
590.002/2-301.11-P
Clean condition-Hands and Arms (P)
Food handlers unable to wash hands because there is a sanitizer bucket in the basin
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken overflowing into a container with raw pork / Do not over fill containers to ensure no cross contamination. Pork was voluntarily disposed of by owner
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Steak 52F Shrimp 48F Cut tomatoes 48F Coleslaw 50F / Temperatures taken from 2 different reach in units. Items were placed in unit at 11:30 for lunch. Items can be moved to the stand up reach in to cool down or containers can be placed in ice to cool down as space is limited. / Provide 41F or below.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
2 reach in units running at 50F / Owner adjusted temperature control and will monitor throughout the day and call in repairs / All food moved to stand up refrigeration or will be put on ice as space is limited. Units will not be restocked in the reach in until repairs are made. / Repair to provide operating temperatures 41F or below.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink with sanitizer bucket in the basin / Remove and ensure hand sink remains free and clear at all times.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Bulk containers without labels / Provide
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Bucket of potatoes stored on floor / Elevate at least 6" off of floor.
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.
590.004/4-501.12-C
Cutting Surfaces (C)
Large white cutting board heavily scored / Resurface or 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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Pipes with visible grease build up / Clean to remove Stainless steel wall behind cookline with visible spatter and soils / Clean to remove Floors behind and under equipment with visible soils / Clean to remove Walls with visible soils / Clean to remove Condensor fan covers in the walk in with visible soils / Clean to remove Shelving in the walk in visibly rusted and with soils / Clean to remove. Stand up freezer with visible soils on interior / Clean to remove. Exterior of bulk food containers with visible soils / 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.
590.005/5-501.110-C
Storage Refuse Recyclables and Returnable (C)
Outside trash overflowing / Ensure trash is taken out on a daily schedule and that the lids can fully close over the bins
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 storage procedures. Train all staff. Document corrective actions taken.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Outside area is heavily cluttered with trash and unused equipment / Remove trash and all unused/broken equipment. Declutter and maintain.
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.