CAPPY'S PIZZA & SUBS
PASSMonday, November 29, 2021 at 3:24 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Old raw chicken boxes used for storing bags of bread and other items. Discard chicken boxes and discontinue using chicken boxes for storage. Chicken boxes may be contaminated and would therefore contaminate any foods stored in them. 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-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Container of cut up cooked chicken in walk-in at 50F. PIC stated chicken had been cooked and chopped less than 3 hours previous and stored in walk-in. Lid removed and chicken cooled to 40F in 30 minutes. Confirm that cooked food is 41F or below before storing with a tigh lid.
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Soiled cardboard lining shelf in walk-in cooler. Discard soiled cardboard and use materials that are durable nonabsorbent and cleanable.
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)
Cutting board under table with cheese shredder soiled and scarred. Dispose of cutting board. Pipes and shelf under ice cream machine soiled. Clean and maintain. Floor under shelves in basement storage with mouse droppings. Clean and monitor for activity. Contact licensed pest control as needed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.