Anna Hand Cut Donuts
FAILFriday, October 14, 2022 at 4:51 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Milk 49F. Time temperature controlled foods stored in unit of 48F not maintaining proper temperature. Must be removed by PIC.
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Owner person in charge unable to demonstrate proper warewashing at 2 compartment sink utilizing a refrigerated unit not maintaining proper temperatures illness policy unknown and not cleaning equipment with proper frequency. Certified manager not on site must retrain.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Pepsi unit not maintaining temperature. Unit 48F products elevated. Second unit not operational. Provide adequate refrigeration to store TCS foods.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Heavy dried food soils grease and debris on: donut making equipment interiors and exteriors of fryers bulk food containers donut glazer donut filler frost build up in freezer cappuccino maker interior flat tabletop grill interior of baker cabinets front service donut racks / shelves knife and spatula soiled behind wall pipe. Clean all food / non food contact surfaces to remove. Walls at cooking line the restroom and wall behind donut case soiled. Maintain clean.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Unwrapped donuts in freezer chest. Store covered.
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.
590.004/4-301.14-C
Ventilation Hood Systems Adequacy (C)
Using flat grill to cook grease laden foods -bacon sausage without a hood. Contact BFD to determine required ventilation.
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.
590.004/4-501.115-C
Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)
PIC not following 2 bay warewash instructions on detergent no rinse sanitizer. Retrain.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-501.16-C
Storage Areas Rooms and Receptacles Capacity and Availability (C)
Using a bag to store trash. Provide clean covered receptacle.
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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Ceiling tiles in rear where cooking warewash and food prep occur are acoustic; not smooth durable cleanable. Replace.
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
590.006/6-501.110-C
Using Dressing Rooms and Lockers (C)
Work clothes hanging in area where soiled equipment stored. Remove. Store properly
Why This Matters
EXTREME CONTAMINATION RISK: Shoes carry 421,000+ bacteria including E. coli (96% of shoes), C. diff (39% of shoes), and other fecal bacteria. Direct contact with food areas transfers these pathogens immediately. Studies show shoes track in more bacteria than toilet seats.
Code Requirements
Remove ALL personal items from food areas IMMEDIATELY. Establish designated storage: employee lockers/areas completely separate from food; at least 6 feet from any food prep; in separate room if possible. This is a CRITICAL violation requiring immediate correction.
590.006/6-501.18-C
Cleaning of Plumbing Fixtures (C)
Hand sinks and toilet soiled. 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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.