Xian Rougamo
FAILTuesday, September 8, 2020 at 5:41 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The chicken and beef on the steam table are 110F. Provide proper hot holding of 135F or above. (discarded by manager) There are backups of beef stores outside of refrigeration in the back; 93F. Provide proper hot holding of 135F or above or 41F or below. (Discarded by manager)
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.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no person in charge designated at the onset of the inspection. Always designate a person in charge during all operational hours who can talk with the inspector and take active managerial control of risk factors.
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The employees were unfamiliar with employee illness policy. Properly train employees about illness policy and provide proof of training.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
The potatoes cooked earlier in the day are cooling on the top of the flip top unit and other items are cooling at room temperature. Provide proper cooling methods.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
There are no test strips available to test sanitizer levels. Provide test strips to test chlorine and be able to properly setup the three bay 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 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
The handsinks both have hot water that is only reaching 84F. Provide proper temperature of 100F.
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
They have sauces stored on a shelf over the mopsink in the mopsink closet. The mopsink is considered a soiled area that is why it is separated from the rest of the kitchen do not store any food products in the mopsink closet. (discarded by manager)
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.14-C
Ventilation Hood Systems Adequacy (C)
There is cooking equipment that is stored outside the hood vent that is cooking food such as meats and using oils that give off grease but it is not under the hood vent. Provide ample hood vents for the equipment. (will refer to BFD to follow up)
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.
590.004/4-501.16-C
Warewashing Sinks Use Limitation (C)
They are washing vegetables and soaking noodles in the warewashing sink and rinsing equipment in the sink. Keep the food in the prep sink and use the warewash sink properly.
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.