Vaanga
PASS W/ CONDITIONSWednesday, January 27, 2021 at 8:28 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
The handsink in the front area is blocked with equipment and the kitchen handsink is clogged with food debris. The employees were cleaning dishes and doing food prep while both sinks were blocked. Make sure the sinks are always accessible and that employees are trained to properly wash their hands.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
The employee washing dishes was observed washing them with soap and then putting on the shelf to dry. Make sure the employees are trained to properly setup the sink to wash rinse sanitize and then air dry equipment. (The manager was able to properly setup the sink and rewash and sanitize equipment)
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There is a posted manager's certificate but that manager is not working and the allergen trained manager is a different manager. Provide a certified food manager certificate that works at the location full time and can monitor and train the staff.
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.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
The handsinks were blocked. Keep sinks clear so employees can was hands.
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There are numerous surfaces on equipment and refrigerators that are soiled with food debris. Clean surfaces to remove debris.
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.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
The handsinks are soiled. Clean sinks and plumbing fixtures.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
L1
8-304.11 (A) Post the current permit in a location in the food establishment that is conspicuous to consumers.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements