Viga Italian Eatery
FAILMonday, December 14, 2020 at 7:57 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
There is a cheese sauce cooling in the refrigerator in a deep container. The sauce was over 82F after two hours. Provide proper cooling to be sure temperatures are reached in the proper time frame. (the manager reheated the sauce and they put it in an ice bath to cool quickly)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is some debris on the floor in the upstairs storage area. Clean to remove.
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.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
They are using reduced oxygen packaging to pack food and then they are freezing it and selling it to consumers. This is a specialized procedure and requires an approved HACCP plan. Provide (all the food was placed under embargo and they will not sell any or ditribute it to their other locations until they have an approved plan)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.