Shah's Halal Food
PASSTuesday, January 4, 2022 at 9:44 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Black beans in steam table at 90F. Staff stated that beans had been placed into hot holding 30 minutes prior after reheating. Cooked foods such as canned beans must be reheated to 165F before placing into hot holding. Beans moved to stove for proper reheating.
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
590.004/4-702.11-P
Before Use After Cleaning (P)
Staff washing pans with soap then rinsing with fresh water but not sanitizing. All food contact surfaces of pans utensils and equipment must be washed with hot soapy water rinsed and then sanitized before storage and use for food contact.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC needs to retrain staff to correctly reheat black beans for hot holding. Develop process for reheating including time and temperature.
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Pans and utensils stored as clean on shelf appeared visibly soiled. Thoroughly wash rinse and sanitize all equipment so that it is clean to sight and touch.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Faucet for cold water at hand sink in service area not functioning properly. Repair as needed so staff can regulate temperature.
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.