FIRE & ICE
PASSFriday, December 27, 2024 at 4:14 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken stored above cooked chicken in walk-in refrigerator. Corrected on site. Retrain staff to store raw meat below cooked foods and produce.
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Cooked pork in steam table at 110F. Reheated to 171F. Retrain staff to reheat cooked foods for hot holding to 165F before placing into steam table.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
Tomatillo salsa dated 10 days prior. Discarded by PIC. Prepped foods may only be held for 7 days. Review with staff.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.