Rebecca's Cafe
FAILMonday, November 29, 2021 at 4:33 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Chicken at grill station holding at 109F. Foods cooked for hot holding that fall below 135F before placing into service or hot holding must be reheated to 165F. Steam tables and hot holding cabinets are not reheating equipment. If chicken is cooled for slicing then it must be reheated for hot holding to 165F. Reheated to 168F.
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
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked tofu wrapped in plastic film and stored in salad bar cooler at 65F. Tofu unwrapped and placed in walk-in cooler to fully chill. All foods cooked for cold station must be cooled to 41F or below before storing or placing into service.
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)
Undated container of pickled onions in walk-in cooler. Pickled cabbage dated 14 days prior (11/15) stored in walk-in cooler. Both items disposed of by Chef. Prepped items cannot be held more than 7 days. In-house pickling is for flavor only not for preservation. Discontinue holding prepped foods for more than 7 days.
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.
590.003/3-602.11-PF
Food Labels (Pf)
Self service grab and go items without complete labels- missing ingredients keep refrigerated. Discontinue selling in-house packaged items without complete labeling. Labeling guidelines proviced by ISD.
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 labeling procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris on freezer floor under shelves. Clean and maintain.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.