Nhu Lan Fast Food
PASSThursday, August 26, 2021 at 3:22 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In Kitchen area Raw Pork stored over ready to eat foods - corrected on site Discontinue storing raw meat over ready to eat foods to prevent contamination. In walk in cooler eggs stored over ready to eat foods- Store eggs and poultry on bottom shelves not over any ready to eat foods.
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
On Food service Line: There were several dishes that were out of temperature Cooked Fish 81F pork dish 108F roasted chicken 109F pork ears 118F - Corrected on site- Reheat foods to 165F before storing on hot holding unit. -All foods reheated to 165 and holding at proper temperatures
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not training staff to properly store foods reheating foods to proper temoerature nor proper cooling foods.- Train staff to properly store cool anor proper cooling foods.- Train staff to properly store cool and reheat foods to the proper temperature and keeping out of danger zone to prevent bacterial growth.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Several soiled or in use utensils on the products not inside. - Store inside food or in clean water 135F or above- Discontinue storing on soiled surfaces.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Ice Machine is soiled interior door and frame inside- Clean to remove soils
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.