Render Coffee @ 121
PASSWednesday, March 11, 2020 at 4:03 PM
Violations Cited
590.002(E)/2-201.11-PF
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
Employees were unfamiliar with illness policy. Train all the employees in illness policy and reporting and show proof of training.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no person in charge when the owner is not at the establishment. Provide a PIC for all operational hours who has been trained by the certified food manager. The ingredient and allergen information is not available for the bakery items. Verify that the bakery has a wholesale license and provide all the ingredient and allergen information.
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Employees were unaware of a cleanup kit or procedures. Provide a kit and train employees on procedure.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
The dishwasher backs up into the three bay sink. Repair (this was a repeat violation)
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.