Banh Mi Ok
FAILMonday, November 29, 2021 at 6:15 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
They are receiving some food from Vina Bakery at 70 Newmarket Square but they are also cooking some items at their home and bringing it to the store. The manager was able to provide invoices from Vina Bakery for some items and all the homemade items were discarded by the manager.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There are spring rolls stored at room temperature between 58F -62F. Provide proper cold holding of 41F or below. (items that were out of temperature were discarded by the manager)
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-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Tofu is made at Vina bakery and reheated in the mocrowave at the establishment is 93F. Provide proper reheating microwave temperature and hot holding 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.
590.002(A)/2-101.11-PF
Assignment (Pf)
There is no person in charge at the time of the insepction to oversee food safety and take corrective action. Provide a full time certified food manager and train employees in proper food handling procedures.
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.