Eagles Deli
PASSTuesday, March 19, 2024 at 4:26 PM
Violations Cited
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Observed an employee breaking eggs on the grill and then used the same gloves to handle cheese from a lift top refrigerator without changed the soiled gloves. Reviewed with the employee. The cheese was voluntarily discarded he washed his hands and put on new gloves. Review procedures with staff for proper glove use
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multuple products that were observed on a counter placedin refrigeration at the start of the inspection with temperatures above 50F Reviewed with the Manager and products were prepared less than 2 hours prior to the inspection Ensure products are held in refrigeration and at 41F or below before placing out for service Removed and placed in walkin to ool to below 41F
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.
590.007/7-207.11-P
Restriction and Storage-Medicines (P)
Personal medications stored on shelving at the front service line- Removed at the time of the inspection
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
At the time of the inspection there was no Person In Charge. Employees were unable to answer food safety questions and did not know where the thermometer or testing strips were Designate a person in charge for all hours of operation Reviewed at the time of the 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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Numerous partially defrosted packed poultry products on a counter in the lower prep- Reviewed with the PIC and corrected
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.