Tatte Bakery & Cafe
PASSMonday, March 23, 2020 at 2:34 PM
Violations Cited
590.004/4-702.11-P
Before Use After Cleaning (P)
The wash cycle of the dishwasher is only reaching 100F and the equipment is not hot to the touch when it is done with the cycle. Provide proper sanitizing temperature to be sure equipment is being cleaned and sanitized. (The manager called the dishwasher repair company and they will switch to paper service in the dining room and wash rinse and sanitize all the equipment in the three bay sink until the dishwasher is repaired)
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There are priority violations at the establishment. Provide monitoring procedures to eliminate priority violations.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
There is no irreversible thermometer available to measure the temperature of the dishwasher. Provide.
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 temperature control 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 items coming out of the dishwasher still have food debris on them. Properly clean the equipment to remove debris.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
An employee was observed filling a container with water from the handwash sink and there is no dump sink behind the coffee bar and it looks like coffee is being dumped in the handwash sink. Train employees to only use handwash sink for washing hands.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
The between use utensil are stored in sanitizer buckets. Store utensils properly.
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 equipment procedures. Train all staff. Document corrective actions taken.