LAS VILLAS MARKET
PASSTuesday, September 13, 2022 at 2:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Discontinue storing raw shell eggs above fresh produce in the multi-door self service refrigeration units
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(A)/3-201.11-PF
Compliance with Food Law (Pf)
Selling some baked goods at the front counter without any proper wholesale receipts - discontinue selling until receipts have been provided
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.115-PF
Prohibiting Animals (Pf)
Remove the cat from the store - provide an Professional pest control company is a rodent problem exists in the store [ no issue at this time ]
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 food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
Keep the lids on each individual trash receptacle tightly fit when not in use - clean to remove all visible loose trash and debris
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.