Penang
PASSWednesday, July 5, 2023 at 6:31 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw eggs stored above cooked foods and raw produce. Corrected on site. Retrain staff to ensure raw meat and eggs are stored below cooked foods and produce to prevent contamination
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Portioned cooked rice noodles in in bags in plastic container at 150F. Cooked chicken from 3 hours prior at 50F covered in plastic in cooler. Cooked chicken and potatoes at 100F cooked 1 hour prior covered in plastic in cooler. Chicken and potatoes spread out on sheet tray- 70-77F in 15 minutes. Retrain staff to spread out and leave uncovered cooked food to ensure rapid cooling.
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.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Rice scoop stored in 85F water. Store rice scoop in hot water over 135F or clean and dry to prevent contamination. Ice scoop stored in ice bin. Store ice scoop in clean container next to ice bin.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths stored on counters in kitchen. Store wiping cloths in sanitizing solution between uses to prevent contamination.
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.