New Ho Toy
FAILTuesday, October 12, 2021 at 4:22 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw chicken in walk-in cooler stored above raw beef. Raw beef stored above cooked chicken in fry station reach-in cooler. Corrected on site. Store raw meats according to final cooking temperature. Portion cups of to-go sauces stored in raw chicken boxes. Discontinue storing anything food or equipment in boxes that raw chicken was packed in.
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.
590.007/7-206.11-P
Restricted Use Pesticides Criteria (P)
Cans of Raid observed in back cabinet. Disposed of on site. Consult licensed pest control do not use toxic pestiocides in food establishment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Multiple containers of meat in freezer without date marking. Preppped foods held more than 24 hours must be dated to ensure proper rotation.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Can opener blade crusted with soils. Clean and maintain. Can opener blades contact canned food and must be cleaned regularly to avoid contamination. Shelving above 3 bay sink for storing clean equipment observed soiled. Clean all surfaces for storing clean equipment.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Bulk bucks stored in front of hand sink making access difficult. Hand sinks must be easily accessibe at all times. Corrected on site.
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)
Multiple containers of ingredients (salt sugar sauces) in reused 5 gallon buckets without labels. Label ingredients removed from original pakaing for easy identification.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Mouse droppings throughout establishment- undershelving and behind equipment. Clean thoroughly and monitor for activity. Reach-in coolers soiled with spills and debris- clean interior and exterior of doors and handles inside shelving and sides. Grease build-up under fry station and cookling. Clean to avoid attracting pests or possible fire hazard.
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.