Hong Kong Supermarket of Allston
PASSTuesday, March 7, 2017 at 5:32 PM
Violations Cited
31-5-204/05.11
Location Accessible
Remove cart stored in front of the hand sink in the produce prep room. Keep hand sink open and accessable at all times.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
15-4-202.16
Non-Food Contact Surfaces
Remove heavy ice buildup from interior of one door glass door freezer at thwe seafood section.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
In the old meat room located in the basement clean all old meat room equipment no longer in use. Keep the equipment clean. Clean shelving inside the produce storage cooler in the basement.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
repair t6he hot water knob tot he hand sink in the meat room.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Provide paper towels for the hand sink in the seafood department.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
At the outside oil storage containers keep both containers closed at all times. Clean ezterior of both containers. Remove heavy grease/oil buildup on both containers. Remove heacvy grease buildup from the grounds around both oil containers. Keep the grounds clean at all times.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
remove stagnant water buildup on the basement floor. Clean floor of electrical closet. Clean floor of the produce prep room. Focus on areas in the corners of the roo and the floor areas under shelving and equipment. Clean floor area in hallway outside of the individual storage units in the basement.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
replace stained ceiling tiles on ceiling at the sefood section in back of store. Remove flaking paint from ceiling at the dry goods storage area in basement. Remove loose paint and reseal where needed. Repair tiles on wall of unused seafood tank in the seafood departmwnt. Clean walls in corner of meat room near the bone saw. Clean floor of the basement walk in freezer. Remove heavy buildup nof debris on the freezer floor.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition