Banh Mi Huong Que
FAILThursday, July 13, 2023 at 6:30 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs stored above containers of prepped foods in reach-in cooler. Store eggs below prepped foods and produce. Corrected on site
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.
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
No hand sink in sandwich service area. Discontinue making sandwiches at service area until hand sink has been installed and ISD inspects.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
Posted CFPM is not a full time employee. Provide documentation that full time supervisor is signed up for certification course
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
No chlorine test strips on site. Chlorine mixed according to label directions. Provide test strips
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.
590.005/5-203.11-PF
Handwashing Sinks-Numbers and Capacities (Pf)
Service area has been remodelled and hand sink has been removed. No hand sink at service area where sandwichs are prepared and sold. Discontinue preparing sandiwches at service area until hand sink has been installed. Hand sink in kitchen is not convenient to sandwich prep area
Why This Matters
CONTAMINATION CYCLE: Using handwash sink for dishes spreads grease and food particles, making hand cleaning ineffective. Staff avoid dirty sinks, reducing handwashing by 60%. Creates breeding ground for bacteria at the most critical hygiene point.
Code Requirements
STOP all non-handwashing use immediately. Handwash sinks for HANDS ONLY. Clean and sanitize sink completely. Post signage 'HANDWASHING ONLY'. Designate separate sinks for food prep and dishwashing. Retrain all staff.
590.006/6-501.111-PF
Controlling Pests (Pf)
Several flies observed in kitchen. Consult licensed pest control. Reviewed pest reports
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.
590.007/7-202.12-PF
Conditions of Use (Pf)
Several cans of insecticide observed. Discard and consult licensed pest control.
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Baguette stored in customer waiting area. Store baguette in kitchen/service area away from customers to prevent possible contamination
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Stove heavily soiled. Walls in kitchen with spills and soils. Floors with debris. Clean kitchen area to avoid attracting pests
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.