Shah's Halal Food
PASSWednesday, July 21, 2021 at 6:08 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Black beans on steam table at 125F. PIC stated beans had been there for less than one hour. Reheated to 165F corrected on site. Monitor hot and cold holding temperatures. Confirm that foods are cooked or reheated to correct temperatures before placing in a steam table.
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Bags of onions sitting on the floor in the basement. Store food off the floor to avoid contamination. Corrected on site.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Soiled backsplash behind griddle. Debris under cook line and refrigeration in prep area. Walk-in cooler floor with spills and debris. Floor under onion rack with rotten onion and onion skins. Clean all areas and maintain clean to avoid contamination or attracting pests.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Cold water faucet at hand sink in service area not functioning
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood vents mildly soiled. No evidence of hood sticker. PIC provided letter from hood cleaning company to contact them this month July to schedule appointment and presented invoice for cleaning performed in February. Stated that cleaning company negelected to place sticker. PIC phoned supervisor to schedule cleaning.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.