Sweet Life Bakery and Cafe
FAILWednesday, May 18, 2022 at 3:27 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
Cooked chicken in the front service cooler at 65F (cooked from earlier in the morning). Address and ensure all TCS foods are being properly cooler prior to being placed out for service. All other foods inside of the unit were at below 41F. Chicken to be removed and placed into a refrigeration unit to continue the cooling process.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.005/5-103.12-PF
Pressure (Pf)
Hot and cold running water from teh hand sink in the basement is not sufficient enough to properly wash hands. Address and makw any necessary repairs. All other hand sinks were functioning properly at the time of the inspection.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of what appears to be rodent droppings on the basement storage floor. Address and clean to remove. Pest control reports were up to date at the time of the visit.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Squeeze bottle filled with sauces and dressings have no labels. Provide.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior of the small single door Blodget oven with excess carbon build-up. Clean to remove. Floor of the walk-in cooler visibly soiled. Clean to remove. Evidence of what appears to be rodent droppings on teh basement storage floors. Clean to remove.
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.
590.006/6-301.14-C
Handwashing Signage (C)
No hand washing sign observed at the front service hand sink. Provide.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove all unecesssary equipment/debris to prevent any further harborage. Preparation room in the basement area with unecessary clutter and tools. Remove and ensure preparation room remains clear of any unecessary equipment/debris.
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.