Taste of Eden
PASSFriday, July 10, 2020 at 3:27 PM
Violations Cited
590.002/2-301.11-P
Clean condition-Hands and Arms (P)
No evidence that hands are bing washed properly in hand sink. Review with staff to wash hand in hand sink.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Steak on hot line between 98F and 110F. Must be hot held at 135F or above at all time. Hot holding unit was not turned on high. PIC removed and will reheat in oven.
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.
590.007/7-202.12-P
Conditions of Use (P)
PIC will need to remove green posion on shelve in mop sink area. This will need to be addressed and taken care of by pest control company. At re-inspection provide pest control report.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC will need to monitor all staff for hand washing. All hand sinks need to be available. Proper holding temperatures should be at 135F. Proper pest control will need to be done remove all poison not properly store. General cleaning and repairs of location will need to be addressed and monitored.
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.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Hand sink was blocked with a box of meat. Discontiue to block hand sink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Clean all inplace cooking equipment. Clean all shelves in kitchen cooking and prep areas. Clean exterior of bulk food containers on cooking line and in small dry good storage room. Clean all refrigeration inside and out of grime build up and ice build up inside.
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
PIC will need to have hood filters cleaned visibly soiled with grease build up. Hood sticker expired May 2020. have hood cleaned or will have to be refered to BFD.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean the floor under and behind all equipment. Soiled. Clean walls in prep and cooking area. Soiled.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-201.16-C
Wall and Ceiling Coverings and Coatings (C)
Repair molding at three bay sink. Falling off
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Mop sink has been removed. Replace mop sink and discontinue to dump soiled water outside. Use toilet until repaire. PIC will need to have this replace. and have door put back on.
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
PIC will need to clean out all shelves in kitchen area. Properly store office paper work out of a food prep or cooking area. Shelves above prep areas filled with all kinds of stuff. Remove.
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.