American Food Basket
PASSFriday, March 21, 2025 at 3:57 PM
Violations Cited
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Observed milk being stored on the edge of the refrigeration unit. Milk was temped 37F. Ensure staff is not placing any food items on the edge this will block the air flow and the food will be out of temperature. Staff corrected on site.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
2 small dessert refrigeration units in the front of the store do not have thermometers. Provide thermometers inside both units.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed stained and missing ceiling tiles in the front of the store over the produce area. Replace/Paint ceiling tiles. Observed food items and debris under shelving. Clean to remove debris and food items. Observed rice on the floor in the rice area. Clean floors to remove rice. Remove card board boxes in aisle 2.
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
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Observed tires being stored in the trash area. Remove tires and debris in the trash area. Remove sweep and clean.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.