AK's Takeout
PASS W/ CONDITIONSFriday, March 26, 2021 at 6:23 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all foods are elevated off the floors including the walk-in units during storage as discussed ensure segragation of raw foods and ready to eat foods are being done at the sandwich unit to reduce potential cross contamination being stored a little to close to each other at the moment corrected during the inspection
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-602.11-C
Food Labels (C)
Clearly label to properly identify all bulk food containers as well as all plastic spray bottles scattered throughout the kitchen Ensure all foods out for retail sale have an ingredient label for the pastries out in the open self service refrigerated unit by the front counter
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean walls behind all cooking equipment on the cooking line from all visible food soills stains and soils
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean