ASIAN GARDEN RESTAURANT INC.
PASSFriday, July 30, 2021 at 5:19 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Witnessed an employee handle raw chicken with a gloved hand and then go to the sink and rinse off gloved hands with no soap. Properly remove gloves and wash hands after handling raw food. (gloves were removed and hands properly washed)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
The chicken is boiled in the morning and then cooled in the reach-in the chciken was originally 78F and after 15 minutes there was no drop in the temperature of the chicken. Be sure employees are properly cooling the chicken and it dropping from 140F to 70F in two hours and then again from 70F to 41F in an additional four hours. (The manager had the employees reheat the chicken to 165F and then cool it down quickly with running cold water)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There is no record of training employees in illness policy. Train all employees so they know what symptoms they need to report and stay home from work (information provided to the manager)
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.