PHO 2000
FAILWednesday, December 8, 2021 at 5:43 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsink behind counter where drinks are made had fruit and vegetable residue inside sink and no easy access to sink.- PIC removed the blockage but residue was still present. corrected on site. Train staff to discontinue using handsink for other purpose other than hand washing.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-304.11-P
Food Contact with Equipment Utensils and Linens (P)
Soiled knives on the counter with food debris- Properly wash rinse and sanitize knives and store properly after air drying
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
There were noodles on the counter cooling for a while at 90F they had in plastic bowl with plastic wrap- Discontinue In walk in cooler there were boiled eggs at 76F and was still steaming and swimming in water- Discontinue- Cool items properly to prevent bacterial growth
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Beansprouts was at room temperature 58F for undetermined amount of time before I could ask how long I saw them at prep sink Staff threw the whole basket in trash.- Keep foods at 41F or below if prepped make sure the store back in refrigerator unit until it reaches 41F or below. Beansprouts in reach in is 51F owner states was in there 1 hour advised to place in walk in until it reaches temperature
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.
590.007/7-207.11-P
Restriction and Storage-Medicines (P)
There were several bottles of medication stored with food in food contact area- PIC removed corrected on site.- Discontinue storing mediation with food in food contact area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
There was no mangerial control over handwashing the blocking of handwash sinks storage cooling methods the storage of medication in food contact areas. - Maintain managerial control of the above mentioned.
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.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In the reach in cooler there are several items that has no dates on the containers stored- Date mark all TCS foods that are stored in cooler for 24 hours or more
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.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
Both handwash sink in front behind counter and in kitchen at the cookline sinks were blocked with a cooler filled with Ice and mop bucket at the cookline handsink- PIC removed Discontinue blocking handsinks. Handsinks should be essily accessible for all staff
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled Wiping cloths stored on counter and not in sanitizer solution- Store all soiled wiping cloths in sanitizer solution
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.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Hood is expired since October 2021- PIC states he cannot get in touch with hood ventilation company. Provide proof of hood cleaning from a licensed hood ventilation company
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Ice machine in drink area had ice melted and pooling water I told the owner to clean and remove the residue melting ice. He states he turns off the ice machine. He had a cooler in front of handsink filled with ice- Discontinue and have Ice machine cleaned and to keep on. Microwave is heavily soiled - Clean to remove soils Stove and toaster oven heavily soiled 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 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.