C-Mart Herald Street
FAILMonday, May 2, 2022 at 3:58 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Old pork boxes used for storing packaged meats and sundry items in meat area. Discard old meat boxes and discontinue using contaminated boxes for storage. Ground meat at display counter stored over whole cuts of beef and pork. Store ground meat below whole cuts according to final cooking temperature requirements. Raw poultry stored above raw pork at self-service cooler. Store raw poultry below other meats. 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.
590.003/3-306.11-P
Food Display-Preventing Contamination by Consumers (P)
Frozen fish fillets for sale without packaging in retail freezer. Commercially prepared fish balls and fish cakes for bulk self-service sale in freezer without covers packaging or clear labeling. Discontinue selling unpackaged unprotected foods for retail self-service.
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)
Fresh rice noodles delivered daily for sale retail cooler at 66F. Noodles had been on display for less than 2 ours. Removed to walk-in to cool completely to 41F. Chill noodles at delivery before placing out for retail sale.
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.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Tags not kept with shelfish. Some tags missing for large and soft shell clams. Embargoed and cannot be sold until tags are provided. Store shelfish with tags and keep tags for 90 days. Organize system for keeping tags and train 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 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-602.11-PF
Food Labels (Pf)
In-house packaged dried persimmon for sale without any labels. Packaged peanuts and seeds for sale without labels. Completely label all packaged foods for retail sale. Guidance provided via email
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Interior of ice machine at fish area with black mold-like substance. Clean to avoid contamination.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-202.12-PF
Handwashing Sinks Installation (Pf)
Hot water is not reaching 110F at hand sink in produce prep area. Repair as necessary so that hot water is available at all times.
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Mushrooms packaged in-house wrapped in plastic without hols in the packaging to prevent growth of c. botulinum. Perforate packaging as needed.
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.
590.003/3-501.11-C
Frozen Food (C)
Frozen durian for sale in produce aisle labeld as "keep frozen". Sell frozen foods frozen.
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.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (C)
Utility knives used for trimming produce. Discontinue using utility knives that are not intended for food contact and replace with kitchen knives that are durable and cleanable NSF approved.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Debris under shelves in dry goods area behind produce prep. Rat droppings under shelf near loading dock. Food and debris on ground next to trash compressor. Mouse droppings behind rice storage at front of store. Clean all areas and maintain clean to avoid attracting pests and monitor for activity.
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.