China Sea
FAILTuesday, October 19, 2021 at 11:38 PM
Violations Cited
590.003/3-401.14-P
Non-Continuous Cooking of Raw Animal Foods (P)
Discontinue partially cooking raw chicken tenders and storing them at room temperature - either cook to order or fully cookk and hot hold at 135F or higher
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Sliced pork in a large bowl marinating in the middle of the mop sink area with soiled mop heads beside it - discarded immediately
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 food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC is not overseeing proper food preperation - addressed during inspection -
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003(C)/3-301.11-PF
Preventing Contamination from Hands (Pf)
Discontinue storing used utensild potsd and pans inside hand sinks in the kitchen - keep clean without obstructions so staff can wash hands properly
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(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002/2-304.11-C
Clean Condition-Outer Clothing (C)
No clean aprons uniforms worn by food handlers - ensure all staff working with food have clean outer attire with proper hair restraints
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Keep all foods elevated off the floors of the walk-in as well as in the storage rooms a min imum of six inches - cover any / all exposed raw meats that are in the freezer
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.
590.003/3-501.13-C
Thawing (C)
Discontinue thawing out pork in stagnant water thaw as discussed
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Clean inside and outside of all cooking equipment refrigeration and freezer units and the exterior of the bulk food storagr bins from visible food stains
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Clean vents in the hood from all visible soils
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.
590.004/4-204.119-C
Warewashing Sinks and Drain boards Self-Draining (C)
Clearly identify the three basins of the warewashing sink WASH-RINSE-SANITIZE - ensure there is a clean and large enough area to properly air dry all clean pots pans and utensils
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.
590.004/4-401.11-C1
Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)
remove the homemade red sauce and the other foods beside it from the exposed slop sink area and relocate to another part of the kitchen to reduce potential contamination
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.
590.005/5-203.13-C
Service Sink (C)
Enclose service sink location as discussed
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.
590.005/5-402.12-C
Grease Trap(C)
Clean to remove all grease and grime as well as the rusted areas - then resurface it
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean all areas of the kitchen to remove the visible food spills stains and soils scattered throughout the floors walls and some ceiling areas
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove all personal items including tobacco cell phones and clothing from the food service / prep areas
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 food safety procedures. Train all staff. Document corrective actions taken.