SALSAS MEXICAN GRILL
FAILFriday, March 10, 2023 at 4:01 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Meat stored over Ready to eat foods and produce 3/6/23 3/10/23 Raw Sausage stored over poroduce- Discontinue storing over ready to eat foods
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Several knives stored soiled on clean knife rack - remove and properly clean equipment 3/10
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.14-C
Food Preparation (C)
Prepping raw shrimp inside 3 bay sink with sanitizer solution in 3 rd bay wash and rinse bay used- Discontinue prepping in 3 bay sink. Remove excess items inside of prep sink and properly use
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Cookline 3/6 was debited to be cleaned grill stove and fryolator- Clean to remove soils 3/10/23 grill is still engrusted with burnt food residue and soils - Clean to remove soils
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.