Shaw's Supermarket No. 3577
PASSThursday, January 12, 2023 at 6:38 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Bakery display case temperature was elevated at 54F. Cannoli 43.8F
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.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Temperature of chicken wings in self serve hot holding unit were elevated (BBQ wings 127F Honey wings 112F Teriaki wings 127F). Unable to determine if unit was on when employee opened the unit no lights were displayed to show unit was operating - Check to ensure unit working properly. Employee removed wings to reheat to hold at 135F or above.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Warewash not sanitizing correctly at 3 bay sink in bakery department - Using produce wash to sanitize - corrected on site. Quartz Sanitizer after corrected at 300ppm .
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.002(A)/2-101.11-PF
Assignment (Pf)
Certified Food Protection Manager (CFPM) had left for the day and no other CFPM was identified and no CFPM certificates were posted. Person in Charge Ludgero was able to assist. Permit not renewed for 2023 (8-301.11)
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(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-203.12-PF
Shell stock Maintaining Identification (Pf)
Shellstock tags not in chronological order - organize in chronological ordere
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.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
No papertowels at handsink in fish deparment area - All handsinks should be stocked with papetowels and soap at all times.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Shelving in customer self service dairy (milk) unit has black mold like substance and floor below product has milk spills -Clean to remove Walls sink and knife holders in produce prep area (back room) have food soils - clean to remove Interior of mop sink soiled - Clean to remove. Mop buckets have soiled water - dispose. Prepared foods deli case shelves and grates have food soils/stains - clean to remove. Vents/Fans in walk in units (deli counter) have dust build-up - clean to remove. Tauslen 2 door upright refrigerator doors in fish market back room have caked on food stains. Clean doors and sides of unit. Meat-room: sponge at 3 bay sink and walls behind sink soiled. Replace sponges and clean walls behind.
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.
L1
Permit not renewed for 2023 (8-301.11)
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements