Ascia Foods
FAILMonday, November 25, 2024 at 7:30 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed cheese / beef sambusa stored on steam table @ 120F. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated
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.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
Observed no sanitizer test kit on site. Provide test kit for proper testing of chlorine sanitizer. Tested with Inspector kit - chlorine 100ppm
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.007/7-202.11-PF
Restriction-Presence and Use (Pf)
Observed household Raid stored in establishment. Discontinue usage and contact pest control for any activity
Why This Matters
POISONING RISK: Chemical contamination causes immediate severe illness - burning, vomiting, organ damage. Pesticides on food cause 10,000+ poisonings annually. Sanitizer contamination burns mouth/throat. Some chemicals fatal in small amounts.
Code Requirements
Store chemicals: BELOW and AWAY from all food/dishes, In designated chemical storage area, In original labeled containers, NEVER in food containers. Label all spray bottles. Use only food-safe chemicals in kitchen.
590.006/6-501.16-C
Drying Mops (C)
Observed mop bucket with stagnant water and mop. Discard mop water after each use and properly store wet mop away from food
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.