Fresh City
PASS W/ CONDITIONSFriday, August 23, 2019 at 3:00 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several items temped between 48F-56F Cheese 55F Deli turkey 57F Deli ham 55F Tofu 50F Raw shell eggs 48F Shrimp - 55F Dressing (refrigerated at all times) 50F Milk - 50F All items above and all other TCS foods have been voluntarily disposed of due to being out of temperature for an undetermined amount of time. / Provide 41F or below at all times.
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Sanitizer in low temperature dish machine is not registering / Repair to provide 50-100ppm of chlorine sanitizer for proper chemical warewashing.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
PIC states they recently took CFPM examination unable to properly state correct hot and cold holding temperatures / Re-educate on basic food safety Staff does not appear to be properly trained on hand washing procedures / Properly train all staff on importance when and how to wash hands.
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(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Walk in refrigerator operating at 65F / Walk in has been taken out of service and all TCS foods out of temperature have been voluntarily disposed of due to being out of temperature for an undetermined amount of time. / Repair unit to operate at 41F or below at all times. Walk in feezer operating between 46F-52F / All foods temped under 32F have been moved to a working freezer and defrosted foods have been voluntarily disposed of due to being out of temperature for an undetermined amount of time / Repair freezer
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.
590.006/6-501.111-PF
Controlling Pests (Pf)
Several small flies noted in dish area / PIC states pest control comes weekly but cannot provide IPM reports at this time / Contact pest control before compliance date and provide last 3 months worth of IPM reports upon compliance
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Condensor fan leaking in walk in water pooling on walk in floor / Repair.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-501.12-C
Cleaning Frequency and Restrictions (C)
Rubber caulking behind 3 bay sink with black residue builk up / Replace rubber caulking
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.