Shaw's Supermarket No. 3577
FAILMonday, March 17, 2025 at 7:32 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Salad in the seafood front counter refrigerator between 45F to 47F. Please put in walk in until back to 41F or below before putting out in retail unit. 3-17-25 Fish front counter unit temping between 44F to 45F. Doors have been closed. Unit is reading at 5F to 10F. PIC has put a call in to have it repaired tonight. Please email me when fixed.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Fish front counter refrigerator not holding temperatures. PIC has a call into have it looked at again. Was looked at last week and report states could have been in defrost or it was busy. Please have it looked at again. I will be out in the AM
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Missing floor tiles in retail area of the store in a few spots. Please address. PIC stated that she did put a work order in for the repairs. Patch holes in back storage area by dumpster.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
As discussed please clean up the floor behind the bakery prep tables. PIC will need to clean the fan covers in the walk in the produce.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean