CHAU CHOW
FAILThursday, August 21, 2025 at 6:27 PM
Violations Cited
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Meat slicer with dried on debris / Disassemble clean and sanitize Interior of ice machine with visible soils / Clean to remove
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment 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)
Salted fish in oil - 73F / Provide 41F or below PIC moved to refrigeration to cool down
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink near 3 bay sink with strainer in basin / remove and ensure hand sinks are kept free and clear
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.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Eggs shells and other debris noted on ground around dumpster area / Clean to remove Ensure dumpster lids are able to close properly
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.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Floors walls and cookline equipment are in need of a deep clean throughout the esablishment upstairs and downstairs / Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.