Shaw's Supermarket No. 3577
FAILMonday, June 9, 2025 at 5:11 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Hot holding two tupes of chicken one 111F and 127F. PIC will reheat. Please review with staff to keep the doors closed.
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.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
Hand sink in bake shop did not have soap. Please review with staff to inform you to refill. PIC did address this.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
As discussed please provide a barrier on the right side of the three bay sink inside the cooking room behind the deli area. Chicken was cooling on table next to sanitizer bay. Electrical pipe inside meat prep room rusty. Please paint to seal
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 safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
PIC will need to clean the floor in the walk in under shelves and of any water build up. Clean along the floor behind the baker prep tables.
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
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
PIC will need to see why the condencers are dripping onto the floor and some product. This was in the deli and the milk walk in.
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.