AFC Zenshi @Star Market No. 3577
FAILThursday, December 29, 2022 at 6:21 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Packaged sushi with crab meat in retail case 46F removed and returned to properly cool after prep. Crab salad on top of prep unit 48F. Refrigeration unit 41F Salmon 39F -ok
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.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
Incomplete HACCP plan on site - Update & include current lab results. Unable to properly calibrate pH meter. Did not properly sample acidified rice (1 vs 5 samples taken). Using spring water not distilled. Rice was properly tested at 4.0 pH.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Person In Charge Lin was not trained as a Certified Food Protection Manager and was unable to demostrate knowledge and perform duties according to the approved HACCP plan and other food safety procedures such as not washing hands when returning from break employee illness policy unknown packaged foods not chilled before placing in retail unfamiliar with proper manual warewashing steps (was washin in the rinse bay) provided translation and employee took corrective actions. AFC notified to provide training.
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.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
Food thermometer on site not working properly - Provide working thermometer
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Remove paper towels from inside container of fish - store properly with food grade material
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.
590.004/4-301.13-C
Drain boards (C)
Recommend drying/drainage rack at end of warewashing machine on flat table top after rinse to allow clean equipment to drain properly and not pool water.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.