Koy
PASSMonday, September 30, 2019 at 4:33 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Servers are adding garnishes with bare hands. Provide a utensil and do not handle any food with bare hands. (They removed and added fresh garnishes with utensils)
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The items on the top of the refrigerated unit next to the grill are slightly elevated; crab stick 46F caviar 46F. Provide proper cold holding of 41F or below. (The manager moved items to the bottom fo the unit where products were below . The rice and noodles that are used for fried rice and noodle dishes are stored at room temperature and they are 62F. Provide proper cold holding of 41F or below. (The manager discarded the items) The tofu and cut vegetales stored on ice for lunch service are stored above the fill lines and it is not holding temperature; tofu 62F. Provide proper cold holding. (Manager discarded items)
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(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
The certified food manager is not working. Provide a certified food manager during all operational hours that can monitor food safety and take corrective actions.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
They are not consistently date marking their products. Provide a date marking system.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
There is no maximum temperature thermometer available to verify the temps at the high temp dishmachine. Provide thermometer.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
There are items thawing in stagnant water. Provide proper thawing methods to thaw frozen items.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
The bottom of the prep tables are covered with aluminum foil. Remove to provide a cleanable surface.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
There is a buildup along the lights of the food walk-in. Clean to remove. There is buildup on the interior of the ice machine. Clean to remove.
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.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
They are preparing kimchi in the basement prep area and the cabbage that was cut washed and salted in the morning is stored at room temeprature to begin the fermentation process. This is a a specialized process and requires a HACCP plan. Provide a HACCP plan to keep the cabbage at room temperature. (cabage moved to the walk-in cooler)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.