FIN'S SUSHI & GRILL
FAILThursday, January 5, 2023 at 7:23 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
At the start of the inspection prior to identifying myself I observed employees at the sushi bar handing RTE foods with bare hands. I identified myself as a Health Inspector and requested the employees wash their hands and put on gloves. Multiple employyes in the back kitchen with no gloves on handling foods Glove use shall be reviewed with all employees
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)
Items used for sushi on sushi bar stored in ambient air. Products include cut cucumber and avocado. Products with a temperature of 58F Per the PIC products were placed on the counter less than 2 hours prior to the inspection. Items were returned to refrigeration at 39F Products shall be held at 41F or below
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Numerous items being held at the cookline in ambient temperatures. Items include cooked shrimp at 68Fand Cooked chicken 71F Per the PIC the products were cooked within the hour prior to the inspection. Items were placed in the walkin refrigeration at 37F to properly cool
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.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Quats sanitizer set up at he time of the inspection tested at over 500ppm. Sanitizer is manually set up at the 3 bay sink. Review procedures for setting up sanitizer to ensure sanitizer is maintained at 200-400ppm quats Corrected on site
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multple priority violations noted on inspection report- Review report and procedures with employees
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)
Observed employee in back kitchen cleaning and handling raw shrimp with his bare hands- Employee wasinstructed to wash his hands and use gloves
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.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Both handwashing sinks in the back kitchen with items in them and visibly dry- Maintain handwashing sinks clear for use Corrected on site
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Establishment using cups as scoops in bulk food containers- Provide scoop with handle
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths on counters throughout kitchen- Maintain in sanitizer solution
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.
590.003/3-501.13-C
Thawing (C)
Observed partially frozen products thawing in ambient temperatures on counter- Reviewed procedures for proper thawing Correctedon site
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interiors of cabinets at sushi bar with heavy built up soils- Clean
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.