Ruth Mulan Chu Chao Center
PASS W/ CONDITIONSTuesday, May 17, 2022 at 4:37 PM
Violations Cited
590.002(E)/2-201.11-PF
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
An employee with symptoms of gastrointestinal issues that was tested for illness on 04/27/22 was actively working as of 05/09/22. Employee neglected to report symptoms of illness to employer. As of 05/10/22 employee is not currently on site and needs to be retested and cleared prior to returning to work Employees are required to sign employee illness policy on a yearly basis- Review illness policy and procedures with all employees
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(E). Implement proper food safety 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)
Tomato and cucumber salad at 46F on service line- Removed and placed in the blast chiller At the time of the reinspection products tatziki muhammara hummus at 49F-53F in service line. Removed and placed in refrigeration Review with all employees
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.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
Water from automated sanitizer dispenser at 130F at the time of the inspection- Unable to properly test sanitizer Maintain at 65F-75F as specified by the manufacturer
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.