Shaw's Supermarkets No. 2579
FAILWednesday, March 23, 2016 at 3:19 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
Multiple dead lobsters found in tank. PIC stated that he has been having problems with tank. Address. Lobster discarded by PIC.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Chicken tenders 109F and chicken wings 130F. Must be hot held above 140F. Other food above 140F. The hot holding unit did not have the doors on it. Unit was set or 174F.
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
27-5-103.11-.12
Hot and Cold Water
Hot water at hand sink in meat cutting room between 65F and 72F. PIC called to have repaired. He turned down/off the cold side and water is coming out hot. Have repaired so that both work properly and under pressure.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Repair paper towel holding in meat room. Held together with tape. General cleaning Paint rusty shelves in produce prep sink area and wire shelves in walk in refrigerators (produce)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean shelves in walk in refrigerators. Visibly soiled. (milk meat produce) Clean interior of freezers in retail area of dry food. Ice build up in reach in for turkeys in retail area.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Leak from hand sink in meat prep room. Leak from fauset at three bay in produce prep room. Have repaired.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Coving tiles in hot food missing. Replace. Clean floor under and behind shelves in walk ins and prep rooms. Cracked floor in tile in meat prep room and arounf floor drain. Address.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
38-6-202.11
Fixture's not properly shielded
Replace cracked light cover in milk walk in.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.