C-Mart Herald Street
FAILTuesday, July 28, 2020 at 1:49 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
Live frogs observed being sold at this particular location. Disontinue all sales of frogs coming from an unapproved source unless otherwise authorized from the City of Boston.
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.
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Certain shell fish and other seafood observed being out for self service. Discontinue all self service of seafood or any other food products.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced winter melon and pumpkin observed being left out at room temperature. Discontinue and ensure all sliced foods are being maintained at below 41F.
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.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Cutting board in the seafood department heavily scoared and visibly soiled. Clean to remove or resurface. Cutting board in the meat department heavily scoared and visibly soiled. Clean to remove resurface or replace.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in the meat department being completely blocked. Discontinue and ensure all hand sinks are accessible during all operational 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 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No paper towels at any hand sinks. 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 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Heavy house fly activity noted in the meat and seafood departments. Address and provide an up to date pest control report for the re-inspection.
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.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Food Safety Certification. Provide documentation of at least one full time employee who has been enrolled in a course for the re-inspection. Provide a Food Allergen Certification for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Buckets of meat observed being stored on the ground of the meat walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Employee observed re-using single use disposable gloves. Discotinue and ensure all staff have been properly trained on the usage of single use gloves. Excess condensation from open air cooler is dripping on cardboard boxes of Honey Cake. Discontinue and ensure unit is operating porperly to ensure the safe storage of foods. Only dried foods observed on this half of the cooler.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Several ceiling tiles with evidence of water damage. Replace. Several ceiling tile above the meat department with what appears to be water damage. Replace.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Unit storing packaged Cha Lua and other food items does not appear to be operating properly. Address and make any necessary repairs. Discontinue use unless the unit is able to maintain a temperature of below 41F. All TCS foods to be remove until the unit has been repaired.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior and exterior of the meat case heavily soiled and with cacked on foods. Clean to remove all. Tile floor of the meat department heavily soiled. Clean to remove. Floor of the walk-in meat clooler visibly soiled. Clean to remove. Exterior of the door to the walk-in cooler with cacked on foods. Clean to remove. Exterior of the compressor fans of the large walk-in meat cooler in the rear heavily soiled and with some kid of dust/debris. Ceiling of the large rear meat walk-in cooler visibly soiled. Clean to remove all.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe observed leaking under the single bay sink in the seafood ddepartment. Address and make any necessary repairs. Pipe under the hand sink in the seafood department is leaking. Repair. Pipe under the second single bay sink in the seafood department is leaking. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
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.