Bep Bui
FAILFriday, August 27, 2021 at 3:49 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
I observed PIC rinse hands in handsink she did this 2 x - Wash hands with cleanser for 20 seconds and dry with papertowels.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed eggs stored aboved ready to ear food in walk in cooler - All poultry products should be stored on bottom shelf discontinue storing above ready to eat foods. 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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
I observed some items on the counter 6 Banh Gio at 64F-Discontinue storing at room temperature keep hot foods 135F or above to prevent bacterial growth
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.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
A Large bowl with remnants of vegetables was stored inside handsink- PIC took the bowl and rinse and stored on the drainboard with out properly wash rinse and sanitize- Discontinue storing in handsink and properly wash food contact equipment - Corrected onsite
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not properly maintaining temperatures of banana leaf filled with pork and rice called Banh Gio was sitting at room temperature for 1 hour on the counter at 64F. Large bowl in handsink near warewash area. -Not properly wash rinse and sanitize equipment.- Train staff and self on the importance of maintaining proper temperatures of foods. Discontinue storing anything in handsinks. Properly wash hands for 20 seconds not rinse in handsink.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Products like rice broth containers of foods and opened jars in reach in cooler with no dates on it- Date mark all products stored more than 24 hours.
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 temperature control procedures. Train all staff. Document corrective actions taken.