Crave Mad For Chicken
PASSThursday, January 27, 2022 at 7:52 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken and egs stored on shelf above raw produce and packaged rice cakes. Store raw meats below produce and other foods to avoid possible contamination. 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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Exterior and interior of microwave heavily soiled. Clean and maintain. Soiled knives stored on knife magnet against soiled wall. Clean knives magnet and wall to avoid cross contamination. Store knives clean.
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink at warewash station missing cold water faucet. Repair/replace as necessary. Hand sink across from walk-in cooler is adjacent to ware washing and accessible.
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.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
Sushi cook unable to locate pH log for sushi rice. Provide up to date log.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. 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)
Knives at sushi station observed stored on sheet tray with debris. Clean area and store knives in a clean container protected from contamination.
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)
Foil observed covering shelves and tables. Remove foil to avoid possible contamination and maintain surfaces clean. Cardboard boxes on floor of cook line. Remove cardboard and provide non-slip matting that can be cleaned.
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)
Food debris soils and grease build-up observed at mop sink under and behind cook line and backsplash under rice cooker and chicken station walk-in door and handle and floor and under dish machine. Clean all areas to avoid possible contamination or attracting pests.
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.