Avana Sushi II
FAILMonday, July 20, 2020 at 4:47 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The salmon that was prepared earlier in the day is stored in the fish display refrigerator at 50F. Provide proper cold holding of 41F or below (The other fish in the case were below 41F so the salmon was moved to a reach in refrigerator to cool before being put back in the display refrigerator) There are multiple refrigerators that are residential units and not commercial refrigerators the refrigerator in the back is a residential unit and the it is running warm the cream cheese is 54F. Provide refrigeration of 41F or below and provide refrigerators that are capable of maintaining temperatures.
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.
590.008/8-103.12-P
Conformance with Approved Procedures (P)
The HACCP plan does not have details about calibrating the meter or recipe. Provide detailed HACCP plan. The HACCP plan has never been reviewed. The manager needs to review the HACCP plan annualy and update it with any changes and resubmit it to the office. They are using pH paper with 0.5 increments and the papers are expired. Provide a pH meter or pH papers in 0.2 increments that are in good condition to test the rice.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There is no proof of training in employee illness policy. Provide training and enforce employee illness policy. There are multiple priority violations. Provide a manager who is monitoring risk factors and enforcing the food code.
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.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
There is no kit or procedure available for the cleanup of a vomit or diarrhea accident. Provide a kit and procedure.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-402.12-PF
Records Creation & Retention (Pf)
They do not have a parasite destruction letter available for the fish they are using. Provide a parasite detruction letter from the purveyor.
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 safety procedures. Train all staff. Document corrective actions taken.
590.007/7-202.12-PF
Conditions of Use (Pf)
There are cans of raid in the back. All pesticides need to be applied by licensed exterminators.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
The area around the fryer is soiled with grease buildup. Clean to remove. The two door upright refrigerator has an odor when you open the door. Clean to remove.
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.