Compadres Meat Market
FAILWednesday, May 4, 2022 at 3:34 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Meat case containing raw beef and pork also has some ready to eat sausage links and kielbasas stored directly beside and underneath several pieces of these raw meats - segragate completely [ use a seperate case such as the deli case filled with commercially cooked deli meats and cheeses
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.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Blade on the ban sa is visibly rusted - blade shall be replaced when it has been used enough that is appears dull and unable to be cleaned and sanitized properly - when you cannot remove stains and soils - depending upon the amount of foods being cut on the saw daily
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-202.12-PF
CIP Equipment (Pf)
Ban saw in use to cut bone in pork and beef should be cleaned on a daily basis - hen I opened up the bottom section of tyhe saw there is visible bone dust from several days old = dismantle the saw on a daily basis as discussed [ clean and sanitize and then allow all the parts to air dry - assemble first thing in the morning - repeat the steps as needed after daily use
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.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensute all exposed meats and cheeses are covered dujring extended periods of refrigeration storage as discussed -- keep all foods including breads chips and snacks elevated off the floors a minimum of six inches during storage
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up the sanitizing buckets as doiscussed - raw meats and then one for deli meats and other ready to eat food contact surfaces
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Ensutre all ythermometers are operating properly - replace if compromised or if you cannot read the didgets properly
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean inside the meat cases form all blood spills stains and soils - clean inside and outside of the deli case - shelving units of the grocery aisles and shelves in side the freezer unit from visible food spills
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.
590.004/4-803.11-C
Storage of Soiled Linens (C)
Visibly seperate the clean linens from the soiled linens - uise seperate containers with a tight fitting lid on the soiled linen container as discussed to reduce flying insects and potential rodent 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 storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean thr flootrs behind the meat cases in the rear of the store as well as the front floor area from all visible spills stains and soils
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
590.006/6-501.16-C
Drying Mops (C)
Keep in use and visibly soiled mops and brooms elevated off the floors to reduce potential rodent activity
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.