AFC SUSHI BAR @ UMASS BOSTON
FAILThursday, December 17, 2009 at 3:15 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
Labels on raw seafood stating no raw fish. Discontinue and provide appropriate labels for raw seafood to be consumed.
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.
03-3-501.14
Cooling
Fish in walk-in cooler at 57F. Pic Sean stated it had been in the walk-in cooling for around 30 min. Discontinue and ensure proper cooling methods are in place. Pic Sean removed fish from walk-in and placed in freezer to ensure a temperature of 40F and below before being placed out for service.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-3-603.11
Consumer Advisories
No disclosure for raw fish being consumed. Provide a disclosure for all foods raw or undercooked.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
No food thermometers present at time of inspection. Provide.
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.
17-4-204.112/.115
Equipment Thermometers
No operational equipment thermometer in walk-in cooler on first floor. Provide.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Ice build-up on back of condenser of small cold holding unit defrost.
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