China Maxim
FAILMonday, December 19, 2022 at 5:41 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed employee handling cooked foods at front cookline with bare hands- Reviewed
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene 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)
Multiple products stored in containers in ambient temperatures: Cooked chicken fingers 65F Cooked Rice 64F Garlic/oil 78F Per the PIC products were taken from temperature control less than 2 hours prior to the inspection. Placed in refrigeration at 39F
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.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
Per an interviiew with the PIC at the time of the inspection chicken wings are being partially cooked and held at the fryolaters to finish cooking for service. Reviewed the process with the PIC to fully cook the product and then properly cool and cold hold or hot hold at 135F or above. Product was at 71F at the time of the inspection. Per the PIC the product was cooked 1 hour prior to the inspection. Removed and placed in refrigeration at 39F
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Rice scoop sored in stagnant water- Discontinue
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Establishment is using cardboard on the floor of the walkin and on shelving- Remove
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.