ANI Company @ Stop & Shop
PASS W/ CONDITIONSWednesday, June 4, 2008 at 4:32 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
1) rice sitting in cooker for unspecified amount of time at 85f-90f not acidified manager to discard
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-602.11 B2
Labeling of Ingredients
1) packaged sushi not labelled with raw ingredients label properly
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
1) rice in cooker at 85f-90f not acidified ensure hot hold of 140f or above unless rice has been properly acidified.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-2-102.11
PIC Knowledge
1) manager not knowledgeable in calibration of ph meter and proper acidification of rice ph of acidified rice reading from 4.7ph - 5.2ph and was not able to correct the issue owner to retrain properly.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
1) manager not performing duties in filling out ph logs of acidified rice(sheets are being dry logged) retrain properly.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-603.11
Consumer Advisories
1) consumer advisory sign at display case not present supply signage to warn the public of hazzards of consuming raw or undercooked products.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.