AAA GROCERY
FAILThursday, November 12, 2015 at 6:35 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Offering bulk repackaged american cheese raw herring and raw frozen chicken parts in ziploc bags without proper label. Discontinue. Provide proper labeling per code requirements.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
Establishment preparing foods on gas range without means to properly sanitize equipment being used for food production. Discontinue preparing foods without means to wash/rinse/sanitize/air dry equipment. Retail food permit only. Prepackaged labeled retail food only.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
02-3-201.11F
Safe Food Handeling Instructions
Frozen raw chicken being offered for retail sale without proper safe food handling labeling. Provide proper labeling with safe food handling instructions.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Ice being kept in coffine freezer under stairwell. Remove freezer from under stairwell and store foods protected away from potential sources of contamination. Boxes of dry food goods being stored under what appears to be awaste drain in basement. Remove. Slush being offered for self service retail sale. Discontinue. Remove slush. Retail food only.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Gas range behind counter appears to be installed with non commercial grade gas line attached to a propane tank. Remove. Referral to be made to Boston Fire Department. Produce cooler in rear of store missing equipment motor cover. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Retail food only permit. Establisnment cooking foods on small gas range behind counter and offering for sale. Hot holding cabinet with empanadas being offered for sale. Establishment preparing foods without means to wash/rinse/sanitize/air dry equipment. Discontinue until proper permits obtained and dishwashing facilities installed after plan review at 1010 Massachusetts Avenue 4th floor health division.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Coffin freezer filled with ice being stored under basement stairs exterior soiled with dust and grime. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
24-4-903.11
Clean Equipment & Utensils Storage
Knives being stored in hand sink behind front counter. Pans being stored on floor below propane range. Wash/rinse/sanitize/air dry store clean equipment properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Trash on floor in basement. Clean to remove. Floors in retail area next to cooler #11 in disrepair covered with soiled carpet. Repair. Clean all floors throughout with proper frequency.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
39-6-304.11
Rooms and Equipment Vented
Gas range in use behind front retail service counter without proper commercial hood. Obtain proper permits and install commercial hood system.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.