New Oriental House
PASSFriday, November 4, 2022 at 4:47 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw shrimp and beef strips are stored directly above and beside cut produce without and barriers - removed discarded compromised foods and then re-organized properly
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.
590.003/3-401.14-PF
Non-Continuous Cooking of Raw Animal Foods (Pf)
Raw chicken tenders are being battered in a flour/ water base and then fried just enough to cook the exterior of the product - stored in deep white plastic bins and placed in the refrigerated walk -in till needed - internal temperature was 80F - DISCONTINUE PRACTICES AND EITHER COOK TO ORDER or FULLY COOK TO A MINIMUM OF 165F - COOL DOWN PROPELY THEN RE-HEAT WHEN NEEDED TO PROPER TEMPERATURE
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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Several cutting boards with deep lacerations that cannot be cleaned properly as visible soils are inside these areas - remove and replace as discussed
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002/2-402.11-C
Effectiveness-Hair Restraints (C)
Ensure all food handlers are wearing proper hair restraints when working with raw and reay to eat foods
Why This Matters
CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.
Code Requirements
All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up seperately as discussed [ raw foods - ready to eat foods - color ccordinate biuckets highly recommended ]
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.
590.004/4-101.17-C
Wood Use Limitation (C)
Discard visibly burnt and splintered utensils used at the wok - commercial grade utensils only
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.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Resurface top of grease trap - resurface rusted shelves where needed in the walk in and to the botton sheles under prep tables n the kitchen
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.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Re use of plastic buckets purchased from seafood purveyors are being reused - discard all compromised containers as discussed - should only be reused when the surfaces can be cleaned proiperly
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 equipment procedures. Train all staff. Document corrective actions taken.