SCOLA'S CAFE
PASS W/ CONDITIONSMonday, August 1, 2022 at 2:23 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsink at the cookline was blocked by trash barrels and 40lbs of potatoes. PIC was asked to correct on site- Discontinue storing things in front of hand sink. Handsinks needs to be easily accessible for all staff to properly wash hands
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inside the walk in cooler there is eggs on top of ready to eat foods- Discontinue. Inside the walk in cooler there is Raw beef stored next to raw chicken- Discontinue storing diffenent species next to one another to prevent contamination PIC corrected
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)
Raw Breaded chicken stored under table Chef stated it was prepped and left out 65F- Store in Walk in cooler . Follow proper procedure and cooling food after prep discontinue storing under table.
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.
590.004/4-201.12-P
Food Temperature Measuring Devices (P)
All Food thermometers is not properly working - Calibrate and Provide a properly working food thermometer
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control 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 had no sanitizer nor test strips to test strength- Discontinue use of dishwasher until you provide the proper sanitizer and test strips. Use 3 bay sink. Sanitizer is available but its now reading at 500PPM- Toxic levels Discontinue using Low temp dishwasher until you adjust the level of sanitizer- Use 3 bay sink instead
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)
Low temp dishwasher is reading 500 PPM on the sanitizer PIC Primed it and ran the machine again. He called the company he uses to come out and adjust properly- Discontinue using low temp dishwasher until able to sanitize at the proper level until then use the 3 bay sink.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is not properly training staff on properly cooling foods after preparation not properly storing foods to prevent cross contamination utilizing 3 bay sink to clean solied mop. No sanitier solution for low temp dishwasher not having the working food probe thermometer . Train Staff on aboved mentioned.
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(D). 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)
No vomit and diarrhea kit- Provide supplies and instructions on how to clean up diarrheal and vomiting episode
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink blocked - Remove trash barrel and potatoes PIC corrected
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
I observed staff cleaning a wiping cloth inside the prep sink.- Disconintue cleaning inside prep sink. Soiled wiping cloths on counter with no sanitizer solution- Train staff to Store all soiled and clean wiping cloths in sanitizer solution
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Heavily soiled stove fryloator - Clean to remove soils Cleaning Mop inside of 3 bay sin- Discontinue and clean and prepare mop in mop closet
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.