TASCA RESTAURANT
FAILTuesday, October 22, 2024 at 8:40 PM
Violations Cited
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Low temperature dishwasher is not properly dispensing chlorine sanitizer The unit was drained filled and primed at the time of the inspection The unit continued to test at 0ppm The ownerwas contactacted and a repair will be made this evening The establishment may not use the unit until the sanitizer is maintained at 50-100ppm
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
The establishment was using the low temperature dishwasher at the time of the inspection The unit was operating with no chlorine sanitizer- tested at 0ppm numerous times Ensure sanitizer is at the proper level prior to use
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Observed products defrostin in the prep sink in stagnant water- Reviewed the process at this time and corrected
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.