Ashmont Convenience Store
PASSMonday, December 9, 2024 at 4:04 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
1 patti sandwich in plastic wrap in reach in / Owner states it comes from SKB wholesale / Owner has removed sandwich from reach in until proof of wholesaler can be provided
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
1 patti sandwich missing label / Provide full label with all ingredients listed
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
590.006/6-501.115-PF
Prohibiting Animals (Pf)
Owner's non-service dog in store / Remove and ensure service animals only.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Cans of cranberry sauce pork and beans and chicken soup past expiration dates / Owner removed from shelving. Ensure a thorough check of all canned foods and remove any others past expiration Snack packs of pudding and jello past best buy dates / Cannot be sold as is or at full price. If owner wishes to sell notification of past best buy dates must be disclosed in conspicuous manner.
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.