AFC Zenshi @ Shaws 4587
FAILTuesday, August 20, 2019 at 11:48 AM
Violations Cited
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Observed avacado being sliced without washing first.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
1.Rainbow Row 60F 2.Chef Sampler B 54F 3. Chrunchy shrimp tempura 42.6 Per PIC all foods prepared within 4 hrs so foods removed and stored in WalkIn by PIC.
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
1. Staff unable to describe symptoms of illness to be restricted or excluded. Staff explained headache runny nose coughing and sore throat. 2. Staff observed washing a knife in food prep sink. Staff unable to demonstrate proper wash rinse sanitize steps. Sanitizer at 100PPM.
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)
Observed staff packaging foods and immediately stored in self service refrigerated unitwithout using proper cooling methods before placing for self service.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Observed soiled dishes stored in sushi prep sink and prep counter. Provide adequate storage away from clean area.
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.