Jugos Juice Boston @ MBTA
FAILTuesday, January 2, 2024 at 3:53 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken observed stored above ready to eat items(Atusa upright unit).Discontinue Provide adequate storage separation of raw & ready to eat items PIC correcting
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked empanadas 47-50F(spicy beef spinach ham/cheese chicken)observed stored at the front counter using TPHC.Discontinue Spoke with owner on the phone.Items are being prepared at an alternate location. Items to be held hot 135F or above or cold 41F or below during storage Owner was instructed to Email "SOP's(standard operating procedures) to the Health department for review
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Provide paper towels at the handwash station.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Clean the sliding glass doors at the chest freezer to remove soils. Kitchen: Clean the interior of the Atusa upright unit to remove food debris & soils.
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.
590.006/6-501.13-C
Cleaning Floors Dustless Methods (C)
Clean the floors to remove debris & sticky residue
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
L1
Provide 2024 Health Permit payment PIC instructed to Email ISDHealth@Boston.gov to request a payment link No posted Allergen awareness certificate.Provide current certificate from a full time employee
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements