Restaurant Associates @ Amazon
FAILMonday, July 25, 2022 at 3:26 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handwashing is not easily accessble with all components - Remove the things that obstruct staff from washing hands without contaminating food contact equipment
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Low temp dishwasher shows 120F final rinse however there was no test strips to test if sanitizer to see if sanitizer is registering properly- Discontinue until provide the test test strips and test sanitizer successfully- Use 3 bay sink until you provide
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer solution in the sanitizer buckets registering at 400PPM-Train staff to ensure sanitizer is at the proper and safe level.- PIC corrected onsite to test 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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwash sink is accessble to wash hands however soap and hand drying towels are not. There is a oven and cutting board that is obstructing access to soap and hand drying whenI washed my hands water dripped onto the cutting board- Rearrange oven and make sure handwashing is easily accessible for all staff. remove cutting board as well.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Cutting board and commerical grade toaster oven was affected when washing hands water from handwashing drips onto cutting board- Discontinue using combi oven and cutting at the handwash area- remove and properly clean equipment
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.