Hulun Beir
FAILThursday, December 10, 2020 at 5:54 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw whole eggs atored at 54F. Must be store at 45F 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.
590.002/2-301.15-PF
Where to Wash (Pf)
At this time hand sink blocked. Staff not using hand sink to wash hands. Discontinue to use three bay sink and prep sink. Witness staff using phone then put back on gloves to do prep with out washing hand or changing gloves. Review with staff when and where to wash hand properly.
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. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
PIC will need to provide a vomit clean up kit for location. Also know as a blood pathogen clean up kit. Staff at this time did not know were it was. Review with staff and fill out hand out attached to email and keep with kit.
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. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in kitchen blocked with a few cleaning items. Discontinue.
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Label all small and large bulk food containers in kitchen area. after they have been cleaned.
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Discontinue to store knives between equipment in kitchen. Remove and wash rinse and sanitize and store properly. Large pots stored under drain board on floor discontinue and store properly. Other bowls in storage need to be inverted on the shelves.
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)
PIC will need to provide sanitizer buckets for wiping cloth to be in. Discontinue to store all over counters.
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
PIC will need to organize walk in freezer so no product is on the floor. Must be 6 inches off the floor.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean all shelves in kitchen area. Soiled with grime and dust. Clean interior and exterior of all refrigeration equioment. Visibly soiled. Clean exterior of all cooking equipment in kitchen visibly soiled with carbon build up. Clean exterior of bulk food containers. Remove peeling tin foil on shelves on cooking line.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean all walls in kitchen area of dry food. (cooking line prep area warewashing) Clean floor under and behind all cooking and storage equipment.
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
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
PIC will need to clean off all the shelves on cooking line and prep area to remove all unnecessary items that do not belong and can fall into food being preped. Loose tooth picks papers candy speakers phones rubber bands.
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 food safety procedures. Train all staff. Document corrective actions taken.