TOPACIO RESTAURANT - ESTABLISHMENTS4
41
Topacio Restaurant
J 105 Lafayette Street
9
P.
4
CITY OF SALEM
BOARD OF HEALTHZ6-
120 WASHINGTON STREET, 4TH FLOOR
SALEM, MASSACHUSETTS 01970-3523 A
eH
F
COURT DOCKET NO. CITATION NO.
CITY OF SALEM PD n
VIOLATION NOTICE 6
NAME (LAST, FIRST, INITIAL y
STREETADDRESS % CITY/TOWN
'F---
STATE ZIP
&'�'" 6'212
LICENSE NO.
LIC. EXP. DATE
DATE OF BIRTH
OWTJER'SNAME (LAST, FIRST, INITIAL)
STREETADDyR.ESSS CITY/TOWN
STATE ZIP
QEE-
REGISTRATION NO.
STATE
EXP. DATE
MAKE/TYPE
YEAR
COLOR
DATE OF VIOLATION
TIME
❑ AM
DATE CITATION
WRITTEN
PERSONAL
INJURIO
PM
VES
❑ NO
LOCATIONOF VIOLRON )1(�,( tee, 77 (�1 GA EN
ZZ CC
ORCING DEPT.
OFFENSE �
d YIPiIl
CHAP.
SECT.
A -1
FINES
A l Qr7k ha
.w
+�6
�� / 1.
C ion C M o
OFFICER I.D. NO.
TOTAL
FINE
J
$ %
DUE
OFFICER CERTIFIES COPY GIVEN TO VIOLATOR
❑ IN HAND
s
X BY MAIL
DO NOT MAIL CASH - PAY ONLY BY POSTAL NOTE, MONEY
ORDER OR BY CHECK MADE PAYABLE TO:
CITY CLERK
CITY HALL
93 WASHINGTON STREET
SALEM, MA 01970
TEL. (508) 745-9595 X 251
1 HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON
REVERSE, CONFESS TO THE OFFENSE CHARGED, AND ENCLOSE
PAYMENT IN THE AMOUNT OF
$ CASE k
SIGNATURE
SEE OTHER SIDE FOR FURTHER INFORMATION
ENCLOSE PAYMENT IN THIS ENVELOPE, PEEL AND SEAL
CITATION NO
CITY OF SALEM
a VIOLATION NOTICE PD6025
ITIA
STREETADDRESS CITYfFOWN STATE ZIP
/ �n W
0 1 5�
LICENSE NO.
rE OF BIRTH
CMAME
(LAST. FIRST, INITIAL)
Lo
STREETADORE�S CITYITOW TA
7���E
EXR BAT
P
OLD'
DATE OF VIOLArN TI E DATE CIT
AL
PM
YES
N 0
LOCATION 0 10 1 N
DEPT
OFIFFE
CHAP.
SECT
FINES
A
d
B
C
OFFICER
TOTAL
FINE
1$
DUE
OFFICER CERTIFIES'COPY GIVEN TO VIOLATOR
x
IN HAND
BY MAIL
DO NOT MAIL CASH - PAY ONLY BY POSTAL NOTE, MONEY
ORDER OR BY CHECK MADE PAYABLE TO:
CITY CLERK
CITY HALL
93 WASHINGTON STREET
SALEM,MA01970
TEL. (508) 745-9595 X 251
1 HEREBY ELECT TO EXERCISE THE FIRST OPTION AS STATED ON
REVERSE, CONFESS TO THE OFFENSE CHARGED, AND ENCLOSE
PAYMENT IN THE AMOUNT OF
$- CASE #
SEE OTHER SIDE FOR FURTHER INFORMATION
ENCLOSE PAYMENT IN THIS ENVELOPE, PEEL AND SEAL
CITY OF SALEM
BOARD OF HEALTH
Name of Establishment: Topacio
Address: 105 Lafayette Street
Owner(s): Carlos Lopez
Phone: 978-744-4616
Date: March 29, 2007
The owner of this establishment was requested to appear for a hearing regarding
multiple repeat critical violations observed at theiaestablishment during a routine
inspection on March 19, 2007, and on a reinspection on March 26, 2007 by
Sanitarian David Greenbaum. The establishment permit was suspended by the
Board of Health on March 26th because of a severe increase in the possibility of
foodborne illness at this establishment.
Mr. Lopez is listed on the permit application as the Certified Food Manager at this
site. He does not work here full time. He has another establishment in East
Boston.
The establishment must remain closed until the following is documented:
• A professional cleaning company steam cleans the establishment.
• All violations listed on the inspection report of March 19th have been
corrected.
• A full time Certified Food Manager is working at this location at least 40
hours per week.
• A written cleaning schedule is developed showing:
• tasks
• when they are to be done
• by whom
3-27-07
Vnne Scott Uate
Health Agent
CITY OF SALEM
BOARD OF HEALTH
Establishment Name:'04 AC,)y �r t� Z �J Date: 9 - Z\. - 07 Page: of
Item
No.
Code
Reference
C - Critical Item
R — Red Item
DESCRIPTION OF VIOLATION / PLAN OF CORRECTION
PLEASE PRINT CLEARLY
Date
Verified
r. -\l z -")-of Cv� l` A \ V t ovc� ,o�S GSA a
o�-
�`{ v vl nz \oaS
%\:ISCrv��c�S rte\ S � );tom �il� t
S> A'rb�iZZ Ca, 2'a— 1C on��Z�iQ
`-\ c-�' Ca" �G c-� r tJ T ot\l �{tiS n R Z-1 -�� ��v •) ra v'
.IE"'N
i s 1
Discussion With Person in Charge:
have read this report, have had the opportunity to ask questions and agree to correct all
violations before the next inspection, to observe all conditions as described, and toxclusion
p
comply with all mandates of the Mass/Federal Food Code. I understand that
noncompliance may result in daily fines of twenty-five dollars or suspension/revocation of
your food permit. / +r�
j
Corrective Action Required:
❑ No
❑ Yes
❑ Voluntary Compliance ❑ Employee Restriction /
❑ Re -inspection Scheduled Cl❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
❑ Voluntary Disposal ❑ Other:
Violations Related to Foodborne illness interventions and Risk
Factors (items 1.22) (Cont)
PROTECTION FROM CHEMICALS
14
17
TIMEiTEMPERATURE CONTROLS
Food or Cofer Additives
3-202.12
Additives'-"
3-302.14
Protection front Una) rotted Additives*
19
Poisonous or Toxic Substances
7-101.11
Identifying information - Chiginal
Containers*
7-1.02.11
Common Natne - Workinn Containers*
7-201.11
Separation - Storae*
7-202.11
Restriction - Presence and Use*
7-202.12
Conditions of Use"
7-20311
Toxic Containers - Prohibitions'`
7-204.71
7-2(14.1.2
Sat» tizers, Criteria -Chemicals"
Chemicals for Washing Produce, Criteria*
_
7-204.14
Drvin A ents. Criteria*
7-20511
Incidental Food Contact, Lubricants*
7-206.11
Res wted Use Pesticides- Criteria*
7-206.12
Rodent Bait Stations'
7-206.13
Tracking Powders, Pest Control and
Monitoring*
TIMEiTEMPERATURE CONTROLS
Denotes craical item in the 5�deral 1999 Food Cbdr or 105 CMR 590.000.
Proper Cooking Temperatures for
PRFs Received at Temperatures
According In Law Cooled to
41 °F745"F Within 4 Hours.
PHFs
3-401.1.IA(1)(2)
_
Eggs- 155'F 15 Sec.
19
E gg- hnmediau Service 145°FiSsec*
3-401.11(A)(2)
Communard Fish, Meats & Game
3-501.16(B)
590.004(F)
Animals - 1.55'F 15 sec.
3-401.11(8)(1)(2)
Pork and Beef Roast-130°F121min*
3-401.11(A)(2)
Ratites, Injected Meats- i55'F 1.5
3-50116(A)
sec.
3-401.11(A)(3)
Poultry, Wild Game, Stuffed PUFs,
Time as a Public Health Control
Stuffing Containing Fish, Meat,
3-501.19
Poultr -ot Ratite. -165°F IS sec *
3-401.1 t(C)(3)
Whole-maccle, Intact Beef Steaks
Varitmee ReniremenC
145'F *
3401.12
Raw Animal Foods Crooked in a
Microwave 165'F *
3401.1'1(A)(1)(b)
All Other PHFs -- 145'F 15 sec.
Reheating for Hot Holding
3-403,11(A)&(D)
PHFs 165`1715 sec. *
3-403.11(B)
Microwave- 165° F2 Minute Standing
Time*
3-403.11(C)
CornmereiailyProcessed RTE Food -
140°F"
3-403.1I(F)
Remaining Unsliced Portions ofBeef
Roasts"
Proper Cooling of PHFs
3-501 14(A)
Cooling Cooked PHFs from 140`F to
70'F Within 2 Hours and From 70'F
Co 41'F145°F Within 4 Hours.
3-501..14(8)
Cooling PRFs Made From Ambient
Temperature Ingredients to 41 °F/d5`F
Within 4 Hours*
Denotes craical item in the 5�deral 1999 Food Cbdr or 105 CMR 590.000.
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS (HSP)
21
3-501.14(0
PRFs Received at Temperatures
According In Law Cooled to
41 °F745"F Within 4 Hours.
F3-501.15
3-80LlI(,B)
Cooling Methods for PHFr,
19
3-801.11(D)
PHF Hot and Cold Holding
E ui ment and Utensils
3-501.16(B)
590.004(F)
Cold PIIFs Mamiamed at or below
41°145°F'
___
26.
3-501.16(A)
Hot PHF5 Maintained at or above
140'F.*
__.005
.006____
3-50116(A)
I Roasts Held at or above 13017.
20
.007
Time as a Public Health Control
Poisonous or Toxic Materials
3-501.19
Time as a Public Health Control*
29.
590.004(H)
Varitmee ReniremenC
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS (HSP)
21
3-841A 1(A)
Unpasteurized Pre-packaged Juices and
Beverages with Watni ng Labels*
590.000
3-80LlI(,B)
Use of Pasteurized Fees*
--- - FC - 2
FC - 3
3-801.11(D)
Raw or Partially Cooked Animal Foal and
Raw Seed S )routs Not Served. *
E ui ment and Utensils
3-801.11(C)
Unopened Food Package Not Re -served.
22
3-60111
Consumer Advisory Posted for Consumption of
590.000
23.
24.
Animal Foods Mar are Raw. Undercooked of
--- - FC - 2
FC - 3
.003
.004
Not Otherwise Processed to Eliminate
E ui ment and Utensils
_
FC- 4
Pathogens.* c""" vusom
___
26.
3-302.13
Pasteurized Eggs Substitute for Raw Shell
__.005
.006____
27.
E s*
590JKMA)-(D) Violations of Section 590.009(A) -(D) in
catering, mobile food, temporary and
residential kitchen operations should be
debited under the appropriate sections
above if related to foodborne illness
interventions and risk factors. Other
590.009 violations relating to good retail
practices should be debited under #29 -
Special Requirements.
(Stens 23-30)
Critical and non-eritk:al violations. which do not relate to the
,foodborne illness interventions and risk factors listed obove, can be
lonnd in the following sections of the Food Code and 105 CMR
590.000.
Item
Gcod Retail Practices
FC
590.000
23.
24.
Manaqement and Personnel ....._ --
Protection ---
Food and Food Protection
--- - FC - 2
FC - 3
.003
.004
25.
E ui ment and Utensils
_
FC- 4
___
26.
Water, Plumbin and Waste
FC -5
__.005
.006____
27.
Physical Facilites
FC-6
.007
28.
Poisonous or Toxic Materials
FC - 7
.008
29.
S ecial Re uirements
.009
30.
Other
IS"nUVCb.Mb3i,,
:Commonwealth of Massachusetts
City of Salem e v
Board of Health Kimberley Driscoll
120 Washington Street; 4th Floor Mayor
SALEM, MA 01970
Food/Retail Establishment Permit
DATE PRINTED: 01/08/2007
ESTABLISHMENT NAME:
File Number: BHF -2005-000044
LOCATED AT:
Topacio Restaurant
105 Lafayette Street
SALEM MA 01970
0105 LAFAYETTE STREET
SALEM, MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes
FOOD SERVICE BHP -2007-0371 Jan 8, 2007 Dec 31, 2007 $100.00
ESTABLISHMENT
Total Fees: $100.00
PERMIT EXPIRES 'December 31, 2007
Board of Health
This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in
a prominent location in the Establishment.
In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all
plans for such must be submitted to and approved by the Salem Board of Health. Page 4 of 4
CITY OF SALEM, MASSACHUSETTS
o BOARD OF HEALTH
120 WASHINGTON STREET, 4TH FLOOR
SALEM, MA 01970
TEL. 978-741-1800
FAx 978-745-0343
W W W.SALEM.COM
Kimberley Driscoll ,JOANNE SCOTT, MPH, RS, CHO
Mayor HEALTH AGENT
2007 APPLICATION / FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT T:6IP 1 C L TEL # 0l � L1Fi-16
ADDRESS OF ESTABLISHMENT
MAILING ADDRESS (if different) _-C
EMAIL -- Business':
OWNER'S
AD
FAX #
Owner's:
A,1✓
CERTIFIED FOOD MANAGER'S NAME(S) ` O e21- '-10f CCERTIFICATE#(S)
(Required in+.an establishment where potentially hazardous food
is prepared)
EMERGENCY RESPONSE PERSON Y t O -T /:::6e( HOME TEL
DAYS OF OPERATION Monday Tuesday i+! ftesday ThursdayFriday _ Saturday Sunday
HOURS OFOPERATIOR
Please write In time of day.
(for examplellam110au Id
TYPE OF ESTABLISHMENT
RETAIL STORE YES NO
RESTAURANT
BED/BREAKFAST
YE NO
---------- --
YES N
FEE (check only)
less than 1000sq.ft. =$ 50
1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
less than 25 seats
25-99 seats
more than 99 seats
... ..- ---- ------------------ --- ----
$100
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE
TOBACCO VENDOR
ALL NON-PROFIT (such as church kitchens)
- -- - --- --- - - - --- -- -- --- - -- ------
'YES
---YES $5
YES$50
YES O $25
'Please pay total with one check payable to the City of Salem.
This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted in a
prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes are
made, all plans for such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best knowledge and belief,
have filed all state lax returns and paid all state taxes required under the law.
Date v v Social Security or Federal Identification Numbet
-- - - -- ---- ----------- - --- -----------1----------------- -- ------------
--------------------------------------------
Revised 11/13/06 FOODAP2007.adm Check# & Date L��,�gl a'1 $ Ar -0
0105 LAFAYETTE STREET Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Telephone:
(978) 744-4616
Owner:
Topacio Restaurant Inc., Ca
PIC:
Carlos Mejia
Inspector:
David Greenbaum
Date Inspected: Correct By:
311912007
Risk Level:
Permit Number:
BHP -2007-0371
Status:
VIOLATION
# of Critical Violations:
7
Time IN:Time
OUT:
1:00
2:15
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
Item Status Violation Critical Urgency
PROTECTION FROM CONTAMINATION
Separation/ Segreg tion/ Protection FAIL Critical ❑d RED
Com nt: The Gibson freezer has potentially hazardous food stored above other food. Store all PHF below other food to prevent
ss contamination.
Food Contact Surfaces Cleaning and Sanitizing
FAIL Critical
❑d RED
Comment: There is no sanitizing solution available anywhere in this establishment. Sanitizing solution of proper concentration
(T must be readily available at all workstations at all times.
AT The meat slicer has a large accumulation of food debris. The meat slicer must be properly cleaned and sanitized after each use.
The 3 bay sink is not being used properly. The 3 bay sink must be used in a three part system to wash, rinse and sanitize all dishes
and utensils.
�^ The grinder on the back counter has an accumulation of food debris. Thoroughly clean and sanitize the grinder after each use.
All cutting boards are badly stained and scored. Replace all cutting boards.
,,__Dirty knives found stored in the knife rack. All knives must be properly cleaned and sanitized prior to storage in the knife rack.
c All plastic tableware must be placed facing one direction handle side facing out.
Good Hygienic Practices FAIL Critical ❑d RED
C ment: There are dirty smocks stored directly on clean dishes and utensils. Store dirty smocks in an appropriate area, not on
clean dishes and utensils.
Handwash Facilities
FAIL Critical
Comment: The bathroom hand wash sink is missing soap. Provide soap at this hand wash sink at all times.
k RED
TIMEITEMPERATURE CONTROLS (Potentially Hazardous Foods)
Hot and Cold Holding FAIL Critical RED
mss. Comment: Rice held at room temperature had a temperature of 50.8°F. Hot potentially hazardous foods must be held at a
temperature of 140°F or higher.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts - ( Rev. Mar 19,2007) Page 1 of
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
Item
Status Violation Critical Urgency
Violations Related to Good Retail Practices (Blue Items)
Food and Food Protection FAIL Critical BLUE
Comment: The back Beverage air reachin has uncovered food. All food in storage must be covered.
l_,w There are uncovered dry ingredients under the back prep table. All dry ingredients must be kept covered.
_T-11—ere is trash stored in the kitchen. Store trash in an appropriate storage area not in the kitchen.
Equipment and Utensils FAIL Non -Critical BLUE
Comment: The back Beverage air reach in has an accumulation of food debris, spills and splatter. Thoroughly clean this entire unit
-<:5 inside and out.
.� The canopener and rack need a thorough cleaning and scouring.
The Amana freezer has an accumulation of frost. Thoroughly defrost and clean this unit.
Mop stored in mop bucket. Clean mop and store upside down not touching any surface to air dry.
,c. The counter with the meat grinder has an accumulation of food spills. Thoroughly clean the counter.
The Gibson freezer has an accumulation of frost. Thoroughly defrost and clean this unit.
_"_ The same unit has a broken thermometer. Provide a new visible, accurate thermometer in this freezer.
T e knife rack needs a thorough cleaning.
There is a leak under the 3 bay sink. Repair leak.
A daily sanitizing log is no being maintained. A sanitizing log must be maintained on a daily basis.
The microwave has an accumulation of food spills and splatter. Thoroughly clean the microwave.
yThe flat top grill needs a thorough cleaning.
The Ansul system needs to be cleaned and repaired.
The Castle oven needs a thorough cleaning.
Q—'
The dishwasher is not working. Repair dishwasher to good working order or remove from the establishment.
This entire establishment has an accumulation of food spills and splatter on all floors, walls and surfaces. Thoroughly clean the
entire establishment including under and around all equipment.
Physical Facility FAIL Non -Critical BLUE
Comment: There is a broken light cover over the Castle oven. Replace the light cover.
There are broken/damaged floor tiles in the kitchen. Replace all broken/damaged floor tiles.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741.1800
GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 19,2007 ) Page 2 of
Ir
t
Item
Special Requirements
Status Violation Critical Urgency
FAIL Critical
BLUE
Comment: There is an ainfestation of fruit flies in this establishment. Owner must contact the licensed pest control operator to
treat this establishment for fruit flies as often as needed to abate the infestation.
GENERAL COMMENTS:
Reinspection in one week, all violations to be corrected.
Due to the number of critical violations in this establishment the owner may called to a hearing in front of the
Health Agent.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 19,2007 ) Page 3 of
I
C.
0105 LAFAYETTE STREET
Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item
Status Violation Critical Urgency
Telephone: Violations Related to Good Retail Practices (Blue Items)
(978) 744-4616 Equipment and Utensils FAIL BLUE
Owner: Comment: eseries refrigerator in the back has two missing handles. Provide handles by next routine inspection.
Topacio Restaurant Inc., Ca
PIC: No sanitizing log available at time of inspection. Log to be maintained daily.
Carlos Lopez Physical Facility FAIL BLUE
Inspector: Comment: Water vstained ceiling tiles throughout kitchen area. Find source of leak and repair. Replace tiles by next routine
John Gehan
inspection
Date Inspected: Correct By:
9/28/2006 GENERAL COMMENTS:
Risk Level:
891:
Permit Number:
BHP -2006-0257
Status:
SIGNED OFF
# of Critical Violations:
0
Time IN: Time OUT: '
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 11,2006 ) Page 1 oft
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
Item Status Violation Critical Urgency
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 11,2006) Page 2 oft
0105 LAFAYETTE STREET Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
Telephone:
(978) 744-4616
Owner:
Tnn cerin Rnchura n4 Inr C�
PIC:
Carlos Lopez
Inspector:
John Gehan
Date Inspected: Correct By:
9/2812006
Risk Level:
Permit Number:
BHP -2006-0257
Status:
PARTIAL COMPLY
# of Critical Violations:
3
Time IN: Time OUT:
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
HACCP: ❑
Item Status Violation Critical Urgency
FOOD PROTECTION MANAGEMENT
PIC Assigned / Knowledgeable / Duties FAIL Critical ❑d RED
Comment: There was no knowledgeable person in charge at time of inspection. In the absence of the certified food manager, a
knowledgeable person in charge must be designated at all times.
PROTECTION FROM CONTAMINATION
Handwash Facilities FAIL Critical ❑d RED
Comment: There is no hot water available at the hand wash sink in the kitchen. Repair sink to working order with hot water that
ranges from 110°-130F.
Violations Related to Good Retail Practices (Blue Items)
Food and Food Protection FAIL Critical BLUE
Comment: Eseries refrigerator in back has uncovered foods. All foods in storage must be covered.
Equipment and Utensils
FAIL
Comment: eseries refrigerator in the back has two missing handles. Provide handles.
Meat slicer has requires cleaning and sanitizing.
Vents above stove require cleaning.
No sanitizing log available at time of inspection. Log to be maintained daily.
Physical Facility
FAIL
Comment: Water vstained ceiling tiles throughout kitchen area. Find source of leak and repair. Replace tiles.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
BLUE
BLUE
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 05,2006 ) Page 1 oft
Item Status Violation Critical Urgency
RED: GENERAL COMMENTS:
Violations Related to 876:Owner to have ALL remaining violations corrected by Wednesday 10/11/2006.
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 05,2006 ) Page 2 oft
0105 LAFAYETTE STREET Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Telephone:
(978) 744-4616
Owner: '_-
Topacio Restaurant Inc., Ca
PIC:: ,
Inspector:
David Greenbaum ,
Date Inspected:
Correct By:
3/30/2006
Risk Level:
Permit Number:
BHP -2006-0257
Status:
VIOLATION
# of Critical Violations:
4
Time IN:
Time OUT:
Urgency, Description (s): ,
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be'corrected immediately
or within 90 days)
Item Status Violation Critical Urgency
FOOD PROTECTION MANAGEMENT
PICA ssigned / Knowledgeable / Duties FAIL Critical LJ RED
\\�Jf Comment: There was no knowledgeable person in charge at the time of inspection. In the absence of the Certified Food Manager a
knowledgeable Person in Charge must be designated at all times. Post certification with the food permit.
PROTECTION FROM CONTAMINATION
Food Contact Surfaces Cleaning and Sanitizing FAIL Critical RED
Comment: The dishwasher did not appear to be working properly. Have dishwasher serviced to insure proper operation.
There were dirty knives found stored in the knife rack. All knives MUST be properly cleaned and sanitized prior to storage in the
knife rack.
The cutting board is badly stained and scored. Resurface or replace the cutting board.
There was no sanitizing solution available at the time of inspection. Sanitizing solution of proper concentration MUST be readily
available at all work stations at all times.
�J The plastic silverware must be placed handle side up to prevent contamination from hands.
TIMEIfEMPERATURE CONTROLS (Potentially Hazardous Foods) -
\Hot and Cold Holding FAIL Critical L� RED
\ Comment: Eggs and steak found stored out at room temperature. All potentially hazardous foods must held at a temperature of
V 41°F or below when cold and a temperature of 140°F or higher when hot.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeOTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 30,2006 ) Page 1 oft
y
Item
Status Violation Critical Urgency
• RED: Violations Related to Good Retail Practices (Blue Items)
Violations Related to Food and Food Protection FAIL Critical BLUE
Foodborne Illness Interventions
and Risk Factors (Require` Comment: The back Beverage air cooling has uncovered food. All food in storage must be covered.
immediate corrective action) There are unlabeled and uncovered containers under the back prep table. Label and cover all dry ingredients to prevent cross
contamination.
Equipment and Utensils
FAIL Non -Critical
BLUE
�1 Comment: The back Beverage air cooling unit has an accumulation of food spills and splatter. Thoroughly clean this entire unit.
The meat slicer has an accumulation of food debris. Thoroughly clean and sanitize the meat slicer after each use.
The canopener has an accumulation of grime. Thoroughly scour the canopener.
\J Dirty mops stored directly on the floor. Clean mop and store upside down not touching any surface to air dry.
Physical Facility FAIL Nan -Critical BLUE
Comment: There are many water stained ceiling tiles throughout the establishment. Investigate the source of the leak and repair.
Replace all damaged ceiling tiles.
\The are unfinished wood shelves above the 3 bay sink. Finish shelves to be impervious and easil cleanable.
A barrier must be placed between the handwash sink and the prep table to prevent cross contamination.
A light fixture in back is missing protective covers. Provide a protective cover on all light fixtures.
GENERAL COMMENTS:
549:Reinspection in one week, all violations to be corrected.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Mar 30,2006 ) Page 2 of
STANLEY J. UISOVICZ, JR
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4TH FLOOR
SALEM, MA 01970
TEL. 978-741-1800
- FAX 978-745-0343
JOANNE SCOTT, MPH, RS, CHO
MAYOR HEALTH AGENT
2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT rogAC i p 2PSTAufg nT TEL #
ADDRESS OF ESTABLISHMENT 10.5- LA TA yeV;y �% Sa/PryI IliA 01990
MAILING ADDRESS (if different)
OWNER'S NAME .T ACi J<ps_Ayt447T 7/!C TEL# �56� cJS�3
ADDRESS 1.70 /2pr e1,k,1 51
CITY %sT `B.S-164 STATE YYI H ZIP 2 /
CERTIFIED FOOD MANAGER'S NAME(S) n9(10T M l nge7 CERTIFICATE#(s)
(required in an establishment where potentially hazardous food is prepared.)
EMERGENCY RESPONSE PERSON CoQrJ.1S I e) Ve ?- HOME TEL #6;0
ry
HOURS OF OPERATION: Mon ll-) Tue. i1- Wed. tl-' Thu. 1/- i Fri. r/ -q Sat. (/- `t Sun. p-9
TYPE OF ESTABLISHMENT
FEE check only
RETAIL STORE YES NO
less than 1000sq.ft.
=$ 50
1000-10,000sq.ft.
=$100
more than 10,000sq.ft.
=$250
RESTAURANTYES NO
less than 25 seats
$100
25-99 seats
=$150
more than 99 seats
=$200
BED/BREAKFAST YES NO
$100
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE
YES
$5
TOBACCO VENDOR
YES NO
$50
ALL NON-PROFIT (such as church kitchens)
YES NO
$25
Please pay total with one check
payable to the City of Salem
This Permit is not transferable and must be reissued upon change of ownership. The Permit must
be posted in a prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment
changes are made, all plans for such must be submitted to and approved by the Salem Board of
Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my
best knowledge and belief, have filed all state tax returns and paid all state taxes required under the law.
SignatureDate.
O Social S �rdity o ederall I e
�! fi cation Number
c
Revised 11/03/63 FOODAP2.adm Check# &
06s1
Commonwealth of Massachusetts
<<`« City of Salem
Board of Health
120 Washington Street, 4th Floor
SALEM, MA 01970
Food/Retail Establishment Permit
DATE PRINTED: 01/03/2006
WHO'S PLACE OF BUSINESS IS:
File Number: BHF -2005-0044
Topacio Restaurant
105 Lafayette Street
SALEM MA 01970
LOCATED AT: 0105 LAFAYETTE STREET
SALEM, MA 01970
Permit Type Permit No. Permit Issued Permit Expires Fee Restrictions / Notes
FOOD SERVICE BHP -2006-0257 Jan 3, 2006 Dec 31, 2006 $100.00
ESTABLISHMENT
Total Fees: $100.00
PERMIT EXPIRES December 31, 2006
Board of Health
This Permit is not transferable and must be reissued upon change of ownership or location. The permit must be posted in
a prominent location in the Establishment.
In accordance with the State Sanitary Code, beofre any revonations, improvements, or equipment changes are made, all
plans for such must be submitted to and approved by the Salem Board of Health. Page 2 of 7
i
e ro
I
STANLEY J. USOVICZ, JR.
MAYOR
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH
120 WASHINGTON STREET, 4TH FLOOR
SALEM, MA 01970
TEL. 978-741-1800
FAx 978-745-0343
W W W.SALEM.COM
JOANNE SCOTT, MPH, RS, CHO
HEALTH AGENT
CDee 082p45 �
,ry 0
e04q'Dop
opgAt'�M
h
2006 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT TO M C (r fZCS f79cta r TEL #�� y
ADDRESS OF ESTABLISHMENT / O,_':� fA F4,4-efi� - 5 Tkoe•ry 4 Q l�
MAILING ADDRESS (if different) to l'7 Fq `&7-17e 5 f/Leef- / i/
OWNER'S NAME 7-004C i o-2PS-rAC U&h IPVCC • CexLes J TEL#(,C� 241 Rs i1�
CITY C—Ac S)' a k — STATE,✓ &t - S' Zi
CERTIFIED FOOD MANAGER'S NAME(S) C0Y o -d N -t. &20Cde CEF
Do " ILC-
(required in an establishment where potentially hazardous food is prepared.)
EMERGENCY RESPONSE PERSO
HOURS OF OPERATION: Mon. 10-t
V(V_�
)ME TEL # 619-251 k5 �
IG --7 Sat_ M4f_7
OF ESTABLISHMENT FEE (check only)
RETAIL STORE YE NO less than 1000sq.ft. =$ 50
1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
------------------------------------------------------------------- -------........
RESTAURANT YES NO /� less tha _ eats $100
(�ln� 25-99 seats =$150
more than 99 seats =$200
BED/BREAKFAST ........YES......IN!-Y-----------------------------------------------------------------------------------$100----
--_.. -----------------------------------------------------------------------------------------------------
ADD!?!ANAL PERP.4ITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES NO$5
TOBACCO VENDOR YES <:O/ $50
ALL NON-PROFIT (such as church kitchens) YES NO $25
*Please pay total with one check payable to the City of Salem .
This Permit is not transferable and must be reissued upon change of ownership. The Permit must be posted
in a prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment changes
are made, all plans for such must be submitted to and approved by the Salem Board of Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my best
knowledge and belief, have filed all state tax returns and paid all state taxes required under the law.
/ zlrk- /O
Social Security or Federal Identification Number
Revised 11/03/05 FOODAP2.adm Check# &
0105 LAFAYETTE STREET
HACCP: ❑
Telephone:
(978)744-4616 3
Owner
Topacio Restaurant Inc.; Ca
PIC:'
Carlos Lopez
Inspector: % - r
David Greenbaum
)ate Inspected: Correct By:
9/22/2005 r
KISK Level
Permit Number:
BHP -2005-0504 I s N
Status: —
SIGNED OFF
# of Critical, Violations:
Time IN: Time OUT:
x.
Notes:
315:
Urgency Description(s)
BLUE:
Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
Item
Status Violation
Critical
Urgency Nature of problem or correction
Non-compliance with:
Done
PASSd❑
Anti -Choking
PASS
❑
RED
Tobacco
PASS
❑
PASS
FOOD PROTECTION MANAGEMENT
Done
PASS
❑d
PIC Assigned / Knowledgeable / Duties
PASS
❑J
RED
EMPLOYEE HEALTH
Done
Reporting of Diseases by Food Employee and PIC PASS�/❑
RED
Personnel with Infections Restricted/Excluded
PASSd❑
RED
FOOD FROM APPROVED SOURCE
Done
Food and Water from Approved Source
PASS
❑d
RED
Receiving/Condition
PASS
❑d
RED
Tags/Records/Accuracy of Ingredient Statements
PASS
RED
Conformance with Approved Procedures/HACCP
PASS
❑d
RED
Plans
PROTECTION FROM CONTAMINATION
Separation/ Segregation/ Protection
Food Contact Surfaces Cleaning and Sanitizing
Proper Adequate Handwashing
Good Hygienic Practices
VIOIatIODS Related t0 Good Prevention of Contamination from Hands
Retail Practices (Critical Handwash Facilities
violations must be corrected
immediately or within 10
days)(Non-critical violations
GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc.
Done
PASS
J❑
RED
PASSd❑
RED
PASSd❑
RED
PASS
❑D
RED
PASS
❑J
RED
PASS
❑d
RED
( Rev. Sep 22,2005 )
Page 1 of
0105 LAFAYETTE STREET
Done
Topacio Restaurant
must be corrected immediately
PROTECTION FROM CHEMICALS
Done
❑
BLUE
or within 90 days)
Approved Food or Color Additives
PASS
?j
RED
RED. r qe
Equipment and Utensils
PASS/❑
❑
RED
Violations Related to
Toxic Chemicals
PASS
❑
BLUE
Foodborne Illness Interventions
TIMEITEMPERATURE CONTROLS (Potentially Haz
Done
❑
BLUE
and Risk Factors (Require
Cooking Temperatures
PASS
❑Q
RED
immediate corrective action)
Special Requirements
PASS
❑
BLUE
Reheating
PASS
❑J
RED
Provide a sign in bathroom stating "All
Cooling
PASS
❑J
RED
emploees must wash hands before
Hot and Cold Holding
PASS
RED
returning to work."
Time As a Public Health Control
PASS
❑d
RED
Power has been restored to establishment,
REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO
Done
make sure all cooling units maintain a
Food and Food Preparation for HSP
PASS
RED
CONSUMER ADVISORY Done
Posting of Consumer Advisories PASS ❑/ RED
Violations Related to Good Retail Practices (Blue
Done
Management and Personnel
PASS
❑
BLUE
Food and Food Protection
PASS
❑
BLUE
Equipment and Utensils
PASS
❑
BLUE
Water, Plumbing and Waste
PASS
❑
BLUE
Physical Facility
PASS
❑
BLUE
Poisonous or Toxic Materials
PASS
❑
BLUE
Special Requirements
PASS
❑
BLUE
Other- See Notes
PASS
❑
BLUE
Provide a sign in bathroom stating "All
emploees must wash hands before
returning to work."
Power has been restored to establishment,
make sure all cooling units maintain a
temperature of 41"F or below and all
freezers maintain a temperature of 0°F or
below.
In accordance with the Federal Food Code
and the State Sanitary Code this
establishment has met all requirements to
operate a food establishment.
GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 22,2005) Page 2 of
0105 LAFAYETTE STREET
Topacio Restaurant
GeoTMS® 2005 Des Lauriers Municipal Solutions, Inc. ( Rev. Sep 22,2005) Page 3 of
0105 LAFAYETTE STREET
Telephone:
(978)744-4616
Owner:
Topacio Restaurant Inc., Ca
PIC.
T,
Carlos Lopez
Inspector:
David Greenbaum
Date Inspected:
Correct By:
4/10/2006
Risk Level:
Permit Number:
BHP -2006-0257
Status: `
SIGNED OFF
# of Critical Violations:
1
Time IN: -.
Time OUT:
Urgency Description(s):
BLUE:'
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately i
or within 90 days)
HACCP
Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
0
Item Status Violation Critical Urgency
PROTECTION FROM CONTAMINATION
Food Contact Surfaces Cleaning and Sanitizing FAIL Critical ❑J RED
Comment: The dishwasher did not appear to be working properly. Have dishwasher serviced to insure proper operation. Owner is
waitong for service call for dishwasher. Owner will notify the Board of Health by 4/14/06 that dishwasher has been serviced.
GENERAL COMMENTS:
559:AII other violations cited in 3/30/06 inspection report have been corrected.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Apr 11,2006 ) Page I oft
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
Item
Status Violation Critical Urgency
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS@ 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Apr 11,2006 ) Page 2 oft
STANLEY J. USOVICZ, JR.
CITY OF SALEM, MASSACHUSETTS
BOARD OF HEALTH _
120 WASHINGTON STREET, 4TH FLOOR
SALEM, MA 01970
TEL. 978-741-1800
FAX 978-745-0343
JOANNE SCOTT, MPH, RS, CHO
MAYOR HEALTH AGENT
2005 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT
NAME OF ESTABLISHMENT
(nAC, J
Re /AU(A•1�
TEL #(r('(46 -7(/(f - (/61(o
ADDRESS OF ESTABLISHMENT
/ O j
L4 'FA,, -Q IIP
S'% S(I/Px r,
MAILING ADDRESS (if different)
OWNER'S NAME ` I (VaC;,, I �psIFIJ(A9/ i �✓J G TEL # 6 /'� '5 �` / � ��
ADDRESS l20 KeriAi4a sr/—
CITY r.As'r rCns/an ST
CERTIFIED FOOD MANAGER'S NAME(S) CA(
_ ZIP U,
CERTIFICA
(required in an establishment where potentially hazardous food is prepared.)
EMERGENCY RESPONSE PERSON C4(i(OJ Caev,?- HOME TEL #Vfo
HOURS OF OPERATION: Mon. il-10Tue.!1_ oWed.1/ioThu.//-(a Fri.- 1/'-1v Sat.// -(o Sun.0-/
TYPE OF ESTABLISHMENT
RETAIL STORE YES NO
RESTAURANT YES NO \�6�
BED/BREAKFAST YES
FEE check only
less than 1000sq.ft. =$ 50
1000-10,000sq.ft. =$100
more than 10,000sq.ft. =$250
less than 25 seats
25-99 seats
more than 99 seats
ADDITIONAL PERMITS
MAKE (not just serve) ICE CREAM, YOGURT, SOFT SERVE YES
TOBACCO VENDOR YES
ALL NON-PROFIT (such as church kitchens) YES N
= 100
=$150
=$200
$100
$5
$50
$25
Please pay total with one check
payable to the City of Salem
This Permit is not transferable and must be reissued upon change of ownership. The Permit must
be posted in a prominent location in the Establishment.
In accordance with the State Sanitary Code, before any renovations, improvements, or equipment
changes are made, all plans for such must be submitted to and approved by the Salem Board of
Health.
Pursuant to MGL Chapter 62C, Section 49A, I certify under the pains and penalties of perjury that I, to my
best knowledge and belief, have filed all state tax returns and paid all state taxes required under the law.
Signature i Dat Social Security or Fcdyr?! Identification nl mber
------------ -------- - ----------------------------
Revised 11/03/03 FOODAP2adm Check# & Date a f_�,�
CARNES / BEEFS
Carne a la Vinagreta ............................
Con camarones, arroz, ensalada y tortillas
Marinated beef with shrimp, rice, salad and core tortillas
Carne asada .............................
Con arroz, frijoles y tortillas
Gelled beef with rice, beans and corn tortillas
Carne al Topacio.......................................
Con cebolla, tomato y chile vande, cublerta de queso
y comnada con aguacate, arroz, ensalada y tortillas
Beef Topacio Style, w/onions, tomatoes and green peppers,
covered w/cheese, avocado, rice, salad and tortillas
....... $10.75
$ 8.00
$ 9.95
Montanero................................................................ $ 10.00
Came much, huems fritos frijoles, arroz y tortillas
Grilled steak, fried eggs, beans, rice and tortillas
Blstec Encebo11ado / Top round steak with onions .............. $ 9.00
Bistec en salsa/Top round steak in sauce ......................... $ 9.25
Len gua an salsa / Beef tongue in sauce ........................... $ 8.75
Lengua Encebollada I Tongue with onions ...................... $ 9.50
ENSALADAS
/ SALAD
Ensalada de PO 110 / But chicken salad
Ensalada de Carne I Gml steak aalad
Topacio Salad ..........................................
(Lechuga, aguacate, tomate 8 verduras de temporada)
Lettuce, avocado, tomatoe 8 vegetables of season
$ 6.95
....... $ 7.50
$ 5.00
SIDE ORDERS �'
....
Orden de Arroz l Riee order ....................................... $ 1.25
Orden de Creme I cream order .................................. $ 0,75
Orden de Aguacate l Avocado order ........................... $ 1.25
Orden de Queso I Cheese order ................................. $ 1.00
Orden de Frijoles / Beans order ................................. $ 1.00
Orden de Papas I French fries order ............................. $ 1.50
Orden de Chips I Themes order .................................. $ 1.50
Orden de Guacamole I Guacamole order .................... $ 2.00
U
XMI 91
, ' /
1 Pregunte por el Postre del Dia
Ask for defferent dessert
4
0
Jugos Naturales....................................................... $ 2.75
1
p
Fresa * Mel6n' Banana' Mango
Guanabana y Papaya
inaColada.............................................................. $ 3.00
Horchata................................................................... $ 1.50
Maranon................................................................... $ 1.50
aTamarindo................................................................ $ 1.50
tBebidas Frias........................................................... $ 1.50
jCafe........................................................................... $ 1.25
1 Te............................................................................... $ 1.25In
b
In
Chocolate................................................................. $ 1.25
W
� m
m
I f O
O
O _:. 0 a
\ C O
b \11t ' �� f79R7YL.l/nuinp1m /
0
PLATOS,CASEROS f HOUSE PLATES
Chicharr6n con arroz, frijoles y tortillas ...........................................
$ 7.95
Pork with rice, beans and corn tortillas
$ 1.40
„ Hooves, frijoles, arroz, queso, aguacate y tortillas ..........................
$ 7.00
Eggs, beans, rice, cheese, avocado and corn tortillas
Higado encebollado, con arroz, ensalada y tortillas .......................
$ 7.75
Liver with onions, rice, salad and tortillas
$ 10.75
Fajitas de Carne con arroz, ensalada y tortillas ...............................
$ 9.75
Beef fajitas with rice, salad and cam tortillas
$ 10.50
Fajitas de Polio con arroz, ensalada y tortillas .................................
$ 8.95
Chicken fajitas with rice, salad and corn tortillas
$ 10.50
Fajitas de camarones con arroz, ensalada y tortillas ......................
$ 10.75
Shrimp fajitas with rice, salad and cam tortillas
$ 8.50
Pupusas de Queso / Cheese Papoose ..............................................
$ 1.40
Pupusas Revueltas / Mixed Pupusas................................................
$ 1.40
Palouse de loroco con queso / Loroco w/cheese pupusa ................
$ 1.50
} sSEAFOOD
Camarones en Salsa I Shrimp in sauce .....................................................
$ 10.25
Camarones at Ajillo / Shrimp in garlic........................................................
$ 10.75
Camarones al Cilantro f Shrimp in cilantro ................................................
$ 10.25
Camarones con Jilotes / Shrimp with baby corn .......................................
$ 10.50
Camarones at Topaclo I Shrimp Topacio Style ..........................................
$ 11.25
Tortes esres plates vianeu acompanares con poor, ensalada y tortillas
$ 10.50
All these plates same accompanied with ice, salad and com tortillas
$ 9.25
Pescatlo Frito I Fried fish............................................................................
$ 9.95 p
Amoz, ensalada y tortillas Ince, salad and com tortillas
$ 9.00
Pescatlo con camarones I Fish with shrimp ..............................................
$ 11.95 h,'
Anez y vegetales trades / rice and mix vegetables
Salmon y Camarones a Is Parrilla / Salmon & shrimp grilled ...................
$ 13.50 p.
Armz y vegetales/rice and vegetables
$ 7.95
Cevichede Conches...................................................................................
$ 9.50 p
CevicheMixto..............................................................................................
$ 11.00
Cevichede Camarones..............................................................................
$ 10.50
SOPAS / SOUP
Sopa de Marisco / Sea Soup ........ Medium $ 12.50 Large $ 18.00
" Pregunte por Is Sopa del Dia
PLATOS TOPACIO '
2 a„ Edici6n
Grill Seafood/ banlobsteo scallops & thnmpa in vegetables .................
$ 15.50
Polio a Is Parrilla con Br6coli l Grin chicken wim broccoli ............
$ 9.00
Plato de tres Carnes (Polio, Chorizo y Carne) ..................
$ 10.50
Plate claims meats (chicken, pork & beeQ
Polio al cilantro I Chicle p on.mol o ..........................................
$ 8.95
Pinchos de Carne................................................................
$ 7.95
Pinchos de Camarones......................................................
$ 10.75
Camarones con Esparragos I Shrimp with asparagus ................
$ 11.50
Chuleta Asada /seritporkehep...............................................
$ 8.25
Camarones Asados / Foastshdmp..........................................
$ 10.50
Polio a la Parrilla con esparragos / Grin chicken wlasparages ....
$ 9.25
Medio Polio asado I Baked hm/f chicken .....................................
$ 8.50
Pasta de Polio con Br6coli.................................................
$ 7.95
Churrasco (T-bone Stank w/mir enges & shrimp) ...............................
$ 12.95
Bistec Ranchero /Banchemsteak.............................................
$ 9.95
Carne a Is Milanesa I Breadedsteek.........................................
$ 8:50
Filets, de Pescado / Codenetwnhries ima enetables.....................
$ 10.95
Camarones a la Plancha / sauredffirimp.................................
$ 11.00
Camarones a la Parrilla / Grill shrimp ......................................
$ 10.95
Camarones con Brocoli I Shrimp wim aroccok ...........................
$ 10.95
Chuleta en Salsa Rojo o Verde I Poorchop in sauce .................
$ 8.95
Polio con Espinacas I Chicken wim spinach ...............................
$ 8.75
Topaelo Mix (Papas fritas, elitas de Polio, camarones a pupusas) .........
$ 9.50
French ides, chicken wings, chicken fingers, shrimp & pupusas
Polio a la Milanesa / Breadedchickel........................................$
7.95
Carne con maduros f Steak with plantain ....................................
$ 9.25
Nachos de Carne / Beofnachos...............................................
$ 7.50
Nachos de Polio / Chicken implies .............................................
$ 7.00
Super Nacho ( Polio, Cherub y Came) (Chicken, pork & beef) .............
$ 8.00
Picada (Came, Pollo, Chorizo, chicharron y Papas) ............................
$ 12.00
Mix beef, chicken, pork and bench fries
Mar y Tierra ( Langosta y carne) ( Lobster and Spot) ........................
$ 12.95
Tortas (Polio o Carne).........................................................
$ 5.00
F Ales, tomato, aguacate, listings, me oness ypapas faros
treasury marinated beard, park, beans, tomato., passed.,
lettuce, mayboress & fiench firs
Quesadilla de Polio / Chicken quesamlia........::..........................
$ 5.50
Quesadilla de Carne l Beefquaeamne ...................... P. ..............
$ 6.25
Burritos de Carne o de Polio I Chicken.,BeafaurriroH...............
$ 5.00
TACOS
Orden de Tacos de Carne con queso y aguacate (3) ......... $ 6.50
Order of beeflaco with cheese and avocado
Orden de Tacos de Polio con queso y aguacate (3) ........... $ 6.25
Order or chicken taco with cheese and avocado
Orden de Tacos de Lengua con queso y aguacate (3)
Order or tongue Paco with cheese and avocado
Taco Salad (Asada, Puerco, Poltos)
Taco Salad de Camarones
$ 6.75
$ 7.50
$ 9.95
Orden de Tacos de Higado (3) l Orderoflivertace, ....................... $ 5.75
Orden de Tacos de Chicharr6n it order
F
ro
Deditos de Polio ........ $ 6.00
Chicken fingers
Alitas de Polio ....... _.. $ 6.25
Chicken wings
Camarones Fritos...... $ 10.25
Fried Shrimps
It Polio Frito ................... $ 7.25
Fried chicken
Pan con queso a la piancha .... $ 3.00
Grill cheese
Yuca con chicharribn ................ $ 6.50
Fried strip of pork with yuca
Platanos fritos ........................... $ 3.00
Fried sweet plantains
POLLO / CHICKEN
Polio a Is parrilla................................................................ $ 10.25
Con camarones, arroz, ensalada ytort0as
Grilled chicken with shrimp, rice, salad and corn tortillas
,. Polio a Is Topacio.............................................................. $ 9.50
Con capons, tomato y chile verde, cublerm can queso y corenado
Todos estos p/atos vienen acompan ensalada y arroz 1 can aguacate, anon, ensalada ytortillas
1 Chicken Topacio Style with onnions green peppers, tomatoes covered
All this plates coming with ala' & rice with cheese and avocado. rice. salad and tortillas,
RTr..
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CITY OF SALEM
BOARD OF HEALTH
Date: August 15, 2005
Name of Establishment: Topacio Restaurant
Address: 105 Lafayette Street
Owner(s): Carlos Lopez
Phone: 617-257-8589
Fax:
Carlos Lopex presented a Menu and Floor Plan for review in accordance with the
State Food Code.
CERTIFICATION
There must be a Certified Food Manager working at this establishment full
time. When a CFM is not onsite there must be a Person -in -Charge (PIC) who is
fully trained in sanitation techniques and has a thorough understanding of the
operation. Mr. Lopez is certified and will be working at this establishment full
time..
There must be someone on site, during all hours of operation, who is
trained in choke saving.
FLOOR PLAN
A Hand Sink must be located in the food prep area. Hand sinks must
have wall hung soap and paper towel dispensers. These must be stocked at all
times. Hand sinks must be used for hand washing only.
All floors, walls, and ceilings where food, utensils, paper products, etc, are
stored, prepared or served must be intact, impervious, and easily cleanable.
This establishment will not use the basement.
A three bay sink for washing, rinsing, sanitizing large equipment will be
used.
In addition, a dishwasher will be used. This dishwasher must have a final
rinse of 180 F or it must have a chemically fed sanitizer with an alarm for the final
rinse.
Any changes in the floor plan must receive prior approval by the Board of
Health.
MENU/FOOD PREP
Fruits and vegetables must be washed prior to preparation. This
may be done in the 3rd bay of the 3 -bay sink. Other foods may be washed in this
bay. This bay must be sanitized before and after washing.
All food must be held at 41 °F or lower, or 140°F or higher, at all times.
Therefore, soup and other hot items should be brought to boiling before being
held hot. prior to being
held it. �,v� l\bli
Food may not be added to containers in satad-ef et -bait. Instead, a
sanitized container with new product may replace the existing container and the
old product may be placed on top of the new product.
There may be no bare hand contact of ready -to -eat foods. Gloves, tongs,
or tissues must be used when handling such food.
FOOD PREP
Reviewed receiving, holding, heating and serving of Pollo a la Milanea,
Fajitas de Carne con arroz, ensalada y tortillas, and Sopa de Marisco.
UNDERCOOKEDFOODS
If you plan to sell undercooked eggs or meat, you must place a notice on
your menu warning of the increased possibility of food borne illness.
Advisory given to Mr. Lopez
EXTERMINATION
Monthly services of a Licensed Pest Control Operator are required.
Please keep receipts for inspections.
SANITIZING SOLUTION
Sanitizing Solution must be accessible at each prep station and for the
patrons' tables.
Test strips corresponding to the kind of sanitizer, must be on hand to
check concentration of solution. Solution must be made daily, tested, and the
results recorded on a log sheet for examination by Board of Health inspectors.
Solution may be prepared in the 3rd bay of the 3 -bay sink and spray
bottles may be filled there. Spray bottles with clean paper towels may be used,
as well as wiping pails with wiping clothes always held in the solution in the pail.
TRASH
Final plan for trash disposal must be approved by the Board of Health.
Outside area of premises, including the dumpster area and grease holding area,
must be kept clean and sanitary.
Mr. Lopez wants to open on approximately September 1, 2005
uoanne scon
Health Agent
�- / J- . O J-
Date
'0105 LAFAYETTE STREET
Telephone:
(978) 744-4616
Owner:
Topacio Restaurant Inc., Ca
PIC:
Inspector:
John Gehan
Date Inspected: Correct By:
9/28/2006
Risk Level:
Permit Number:
BHP -2006-0257
Status:
Open
# of Critical Violations:
4
Time IN:
Time OUT:
Urgency Description(s):
BLUE:
Violations Related to Good
Retail Practices (Critical
violations must be corrected
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item
FOOD PROTECTION MANAGEMENT
Assigned / Knowledgeable / Duties
Status Violation Critical Urgency
FAIL Critical
RED
Comment: There was no knowledgeable person in charge at time of inspection. In the absence of the certified food manager, a
knowledgeable person in charge must be designated at all times.
PROTECTION FROM CONTAMINATION
Food Contact Surfaces Cleaning and Sanitizing FAIL ❑J RED
omment: Cutting boards stained and scored. Resurface or replace boards.
Handwash Facilities FAIL Critical RED
--Comment: There is no hot water available at the hand wash sink in the kitchen. Repair sink to working order with hot water that
ranges from 110°-130F.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
CeOTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Sep 28,2006 ) Page [ of
Item Status Violation Critical Urgency
RED: Violations Related to Good Retail Practices (Blue Items)
Violations Related to Food and Food Protection FAIL Critical BLUE
Foodborne Illness Interventions
and Risk Factors (Require 'S Comment: Eseries refrigerator in back has uncovered foods. All foods in storage must be covered.
Immediate COrreCYlVe action) .iPork thawing at room temperature. All thawing must be under running water or in a refrigerator at 41°F or below.
Equipment and Utensils FAIL BLUE
Comment: Mop stored incorrectly. Mop to be stored hung up so that it can air dry.
eseries refrigerator in the back has two missing handles. Provide handles.
an opener has accumulation of food. Clean and sanitize food.
Meat slicer has requires cleaning and sanitizing.
s
Back white freezer requires thorough cleaning. Remove ice build up.
14 hite freezer by fryolator requires thorough cleaning. Remove ice build up.
/wave requires general cleaning.
—Vents above stove require cleaning.
!, No sanitizing log available at time of inspection. Log to be maintained daily.
Physical Facility FAIL BLUE
_Comment: Water vstained ceiling tiles throughout kitchen area. Find source of leak and repair. Replace tiles.
,TKere are floor tiles that are coming loose or missing. Repair and replace any floor tiles.
GENERAL COMMENTS:
862:
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMS® 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Sep 28,2006) Page 2 of
0105 LAFAYETTE STREET Topacio Restaurant
City of Salem
FOOD SERVICE ESTABLISHMENT - FOOD SERVICE Inspection
HACCP: ❑
Item Status Violation Critical
Urgency
Telephone:
FOOD PROTECTION MANAGEMENT
(978) 744-4616
PIC Assigned owledgeable / Duties FAIL Critical
RED
Owner:
Comment: There was no knowledgeable person in charge at time of inspection. In the absence of the certified food
manager, a
Topaclo Restaurant Inc., Ca
knowledgeable person in charge must be designated at all times.
PIC:
Carlos Lopez
PROTECTION FROM CONTAMINATION
Inspector:
Handwash Facilities FAIL Critical
RED
John Gehan
mment: There is no hot water available at the hand wash sink in the kitchen. Repair sink to working order with hot
water that
Date Inspected: Correct By:
ranges from 110°-130F.
9/28/2006
Risk Level:
Violations Related to Good Retail Practices (Blue Items)
Food. and Food Protection FAIL Critical
BLUE
_
Permit Number:
omment: Eseries refrigerator in back has uncovered foods. All foods in storage must be covered.
BHP -2006-0257
Status:
Equipment and Utensils FAIL
BLUE
PARTIAL COMPLY
# of Critical Violations:
Comment: eseries refrigerator in the back has two missing handles. Provide handles.
3
at slicer has requires cleaning and sanitizing.
Time IN: Time OUT:
,nts above stove require cleaning.
Urgency Description(s):
BLUE:
No sanitizing log available at time of inspection. Log to be maintained daily.
Violations Related to Good
Retail Practices (Critical
Physical Facility FAIL
BLUE
violations must be corrected
Comment: Water vstained ceiling tiles throughout kitchen area. Find source of leak and repair. Replace tiles.
immediately or within 10
days)(Non-critical violations
must be corrected immediately
or within 90 days)
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMSn 2006 Des LaUriers Municipal Solutions, Inc, Commonwealth of Massachusetts ( Rev. Oct 11,2006)
Page I oft
RED:
Violations Related to
Foodborne Illness Interventions
and Risk Factors (Require
immediate corrective action)
Item
Status Violation Critical Urgency
GENERAL COMMENTS:
876:Owner to have ALL remaining violations corrected by Wednesday 10/11/2006.
City of Salem Board of Health 120 Washington Street, 4th Floor SALEM MA 01970 (978) 741-1800
GeoTMSV 2006 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 11,2006 ) .Page 2 oft