Shanti Taste of India
FAILTuesday, December 21, 2021 at 7:38 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
I observed staff going into Rice pot and scooped rice up from a plastic bowl using bare hands the moved the rice in the plate- Discontinue using plastic bowls to scoop rice and no bare hand contact.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Not training staff to properly cool foods and store after cooling - Train staff on proper cooling methods Thawing frozen shrimp in stagnant water - Discontinue thawing shrimp this way train staff on proper way to cool
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.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
In the walk in Cooler - There was recently Cooked Chicken stored in walk in at 127F- This is not the first time we discussed this from previous inspection. Train staff to properly cool and keep a cooling log to prevent bacterial growth that can make someone ill.
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.
590.003/3-501.13-C
Thawing (C)
Observed Frozen Shrimp being thawed in stagnant water- Remove water from shrimp and thaw Shrimp on a pan where water can drain in refrigerator. Discontinue storing in stagnant water
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.