Tatte Bakery & Cafe
PASSFriday, April 7, 2023 at 2:18 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw beef stored above produce in walk-in cooler. Corrected on site. Ensure raw meat is always stored below produce and ready to eat foods.
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(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
No logs or stickers for TPHC items at bakery counter. Discarded by PIC. Keep logs and stickers current
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Hand sink at cookline and warewashing out of paper towels. Staff using adjacent hand sink and prep area hand sink. Corrected on site. Ensure hand sink have soap and towels at all times.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Leak under hand sink at coffee station. Repair as needed.
Why This Matters
This violation affects overall sanitation and food safety
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.