AFC Zenshi @ Shaws 4587
PASSFriday, October 1, 2021 at 2:46 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
I observed PIC putting Sushi in the display cooler he started placing them underneath the sushi already in the case. I asked him to take a temp of the sushi he was putting out and the raw tuna was at 60F. He told me he just finished prepping and when finished he put in case. Discontinue storing prepped sushi in display case store in a refrigerated unit 41F or below. Then can be stored in refrigerated display case. Corrected on site removed all the sushi he made and stored in refrigerator unit.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Handwash Sink is Leaking underneath had a bucket underneath to catch water.- Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.