New York Sub Shop
PASSThursday, November 9, 2023 at 5:30 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed employee handling sub rolls without gloves. Monitor and ensure clean gloves are worn at all times while handling foods. Corrected on site
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)
Observed multiple food items (raw hamburger / cooked italian sausages / rice / shaved steak) stored in under drawer units at cooking range and inside first walk in cooler ranging from 47F - 50F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in additional walk in / refrigerated units @ 39F-40F. Corrected on site
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed food debris along sliding door gaskets on upright refrigerated units / exterior bulk containers / single door upright freezer. Clean to remove all spills / debris
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Observed paper towels missing at hand sink in prep area and bathroom. Discussed with PIC to maintain paper towels at all hand sinks 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 590.006. 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)
Observed multiple squeeze bottles at salad station without labels. Provide a label on all bottles with the common name of food stored inside.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Maintain all soiled wiping cloths in a sanitizing solution after each use not on countertops or prep tables
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Observed walk in unit operating @ 50F and a faulty gauge on the refrigerated drawers at the cooking range. Make repairs or adjustments to ensure temperatures are in compliance
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.