Banh Mi Oi
FAILWednesday, June 1, 2022 at 4:18 PM
Violations Cited
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
They are making the pickled carrots that go on most items; the process described to me is that the carrots are left out at room temperature overnight in the vinegar mixture then moved to the refrigerator and stored for a week. If the carrots are stored entirely in the refrigerator and discarded after a week tha is fine but if they are stored outside of refrigeration for a period of time this is a specialized process and requires a variance. Provide details of the procedure so we can determine if this is a specialized process.
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.
590.003/3-501.13-C
Thawing (C)
Items are thawing in stagnant water or at room temperature. Properly thaw items.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.