Vejigantes Restaurant
PASSTuesday, August 18, 2020 at 5:56 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Lobster 50F Beef 58F Calamari 60F / Items in top reach in unit near grill top. All were prepared an hour and a half prior for lunch service. Items have all been put on ice to cool down as refrigeration space is limited. / Provide 41F or below at all times
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Reach in unit near grill top operating at 60F / Bottom of the unit has been taken out of service and items have been moved to different refrigeration. Food is prepared daily and stored in the bottom reach in only for service and does not stay in unit for long periods of time. Unit will not be used until repairs are made / Repair to provide operating temperatures of 41F or below at all times.
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.
590.004/4-501.112-PF
Mechanical Warewashing Equipment Hot Water Sanitization Temperatures (Pf)
High temp dish machine rinse temperature 170F / Machine was run 3 times during the inspection / Repair to provide 180F-194F / Machine has been taken out of service and the 3 bay sink will be used until repairs are made.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Upon arrival there was no hand soap at either of the two hand sinks in the kitchen / PIC re-filled both dispensers during the inspection / Ensure liquid hand soap is always stocked at the 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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Thermometers broken and or missing in 3 units / Provide
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board visibly scored and worn / PIC has new ones on order
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.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Hood vent filters with heavy grease build up / Provide a deep cleaning to the hood vent filters and surrounding area. Ceiling vents with heavy dust and grease build up / Provide a deep cleaning to all ceiling vents througout kitchen and dry strorage closet.
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
590.006/6-202.15-C
Outer Openings Protected (C)
Screen door does not stay closed allowing for fly entry / Repair or replace screen door OR keep back door closed
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Walls and floors in the kitchen area with visible dust grease and soils / Provide a deep clean
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.