Banh Mi K
FAILThursday, May 9, 2024 at 4:29 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 meats in containers at the slicer at 48F-50F Per the employee on site the productwas sliced about an hour prior to the inspection Placed back in refrigeration at 38F
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
The handwashing sink in the back prep is not working- Make immediate repairs Additional handsink available at the front service area
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations noted on inspection report- Review with staff
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.
590.003/3-602.11-PF
Food Labels (Pf)
Packaged desserts in a self service refrigeration unit with no labeling including allergens- Provide
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of pest activity in the establishment. Expired roaches on glue traps and rodent droppings/traps in lower level Provide an updated detailed pest control report from a licensed pest control company
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
There is a mopsink directly next to clean equipment shelving in the upper kitchen. Per previous inspection reports the establishmnet discontinued using this mopsink when an additional mopsink was installed in the lower level. Soiled mops were observed in the no longer used mop sink in the upper level. Discontinue storage of maintainence equipment in this area directly next to clean equipment
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 safety procedures. Train all staff. Document corrective actions taken.