Vegas Restaurant
FAILTuesday, May 21, 2024 at 3:34 PM
Violations Cited
590.002(E)/2-201.11-PF
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
PIC was not knowledgeable on illness policy. Ensure the PIC and all employees are knowledgeable on the illness policy. Emailed PIC illness policy and procedures.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
No gloves observed. Ensure all staff serving food are wearing gloves.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Ensure staff is able to set up the 3 bay sink. PIC needs to be knowledgeable on how to wash rinse and sanitize. Sanitizer can not be to high or to low.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.005/5-205.15-P
System Maintained in Good Repair (P)
-Hand sink at the front counter is not properly plumbed. Hot water is cold and cold water is hot. The hand sink is leaking. -Hand sink at the back of the kitchen is not properly plumbed. Leaking. -The faucet at the 3 bay sink does not extend long enough to reach the wash or the sanitzer bay. Provide a proper faucet. -The 3 bay sink(sanitizer bay) will not properly hold water when the drain plug is placed on. - Ensure to use the sanitzer bay to rinse the pots and pans and use the wash bay to wash and the rinse bay to sanitize until the 3 bay sink is fixed. Observed the mop sink not properly hooked up. PIC stated they have been throwing the mop water outside. Discontinue disposing the soiled mop water outside. CONTACT A LICENSED PLUMBER FOR ALL THE VIOLATIONS LISTED ABOVE. REPAIR.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(A)/2-101.11-PF
Assignment (Pf)
Both prep sinks direct to waste. Contact licensed plumber to repair. Utilize a colander until properly plumbed.
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(A). 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)
No PIC available at the time of the inspection. PIC Casandra was called and she was able to be present during the end of the inspection. No CFPM posted on the wall. PIC stated she signed up for the class. Provide CFPM and post on the wall. No employee was able to set up the 3 bay sink properly to wash rinse sanitize. Ensure PIC is present and is able to set up the 3 bay sink. PIC not knowledgeable on the illness policy No Vomit & Diarrhea Kit onsite. No Allergen signage posted.
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.
590.002/2-301.15-PF
Where to Wash (Pf)
PIC stated that the employees use the bathroom sink to wash their hands. Ensure that all hand sinks are properly stocked with hot water soap means to dry hands and no items are being stored in the sinks.
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No procedures or suppiles for Vomit & Diarrrhea Kit on site. Provide complete vomit and diarrhea kit. Emailed PIC list of supplies and instructions.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Foods being stored in the walk in refrigeration unit with no date marking. Provide proper date marking.
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. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No food thermometer available. Provide a food thermometer.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No hand soap at hand sinks. Provide hand soap at all hand sinks.
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels at hand sinks or in the employee's bathroom. Provide means to dry hands at each 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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of rodent activity through out the kitchen and under the hand sink at the front counter. Provide a detailed IPM report from a licensed exterminator. Clean to remove all rodent droppings.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Observed bottled not labeled. PIC stated it was degreaser. Ensure that all bottles are labeled properly.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Observed food not being properly covered/protected with lids/coverings. Provide proper food container coverings.
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
-Observed an open original tomatoe paste can. Provide food grade containers to store for items. Discontinue using open cans. - Observed boxes with food items being stored on the floor in the kitchen and on the floor inside the walk in refrigeration and freezer units. Provide proper storage at least 6 inches off the floor.
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 food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
-Hood vent is visibly soiled on the interior and exterior. Hood Sticker is expired April 2024. Contact a licensed company to come out inspect and clean the hood. Remove all grease build up on the hood and on the back splash behind the stove. -Clean and organized the mop closet. Observed heavy soil on storage racks and dish racks. Clean and remove all heavy soil on the storage racks dish racks. Observed heavy soil on the can opener. Clean to remove all soil on the can opener.
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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed pot and pans not being stored inverted. Ensure pots and pans are inverted on the storage racks. Observed sheet pans being stored on the soiled floor. Remove sheet pans from the floor clean and store properly off the floor.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Observed chairs equipment trash items stored outside around the dumpster. Clean to remove all unnessary items outside in the trash area. Remove all equipment inside the kitchen that is broken or not being used.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Remove any ceiling tiles in the front area that are stained or broken. Repair/replace. Clean the inside of the light shields in the kitchen on the ceiling. Clean to remove bugs and dust.
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
590.006/6-301.14-C
Handwashing Signage (C)
No hand wash signage at hand sinks. Ensure to provide hand wash signage at every hand sink.
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 personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Observed flooring in the kitchen that needs to be fixed. Photos taken. Repair all flooring in the kitchen repair any broken tiles. Observed no handle on the walk in freezer. Repair.
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.
590.007/7-209.11-C
Storage-Other Personal Care Items (C)
Observed aprons and jackets being stored hanging from the dish rack. Ensure all employees personal belongings are being stored properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.