Avana Market Place
FAILWednesday, August 11, 2021 at 6:30 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced cucumbers and tomatoes with a slightly elevated temeprature of 48F. Discontinue and ensure all TCS foods are being maintained at below 41F.
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Marinated chicken inside of the front service deli cooler with an elevated temperature of 52F. Ensure all TCS foods are being maintained at below 41F. PIC stated it was possibly due to the meat being left out on the counter prior. Other foods inside of the unit were at the proper temperature of below 41F.
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)
Management not proeprly overseeing in the general maintenance of the refrigeration equipment. Address and ensure all equipment is being maintained and checked on a regular basis.
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.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No food thermometers available at the time of the inspection. Provide.
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of fruit fly activity noted in the Avana Express Bar. Address and provide an up to date pest control report for the re-inspection.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles filled with sauces and dressings have no labels. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges being used behind the service counter. Dicontinue use.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Refrigeration unit behind the counter with a slightly elevated temperature of 45F. Address and make any necessary repairs. Management had stated that the door may have been left open causing the temperature change. Discontinue use unless the unit is able to maintain a temperature of below 41F.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Front deli service cooler with a slightly elevated temperature of 46F. Discontinue use unless the unit is able to maintain a temperature of below 41F. Other foods isnside of the unit were at the proper temperature. Address and make any necessary repairs. Upper freezer of the refrigeration/freezer unit in Avana Express Bar not operating properly. Address and make any necessary repairs. All foods in the upper freezer were at way below 41F (30F).
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.