Shaw's Supermarkets No. 2579
FAILMonday, March 18, 2024 at 4:08 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
2 items on the wing bar - Chicken tenders 130F Chicken wings 130F- PIC removed and one of the of employees reheated both items. Ensure that the wing bar is being monitored for temperature control and that the food is not being stacked to high in the pan.
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
(3 )hood 4% cottage cheese blueberry were expired 3/15. Removed by the PIC. Ensure that expired foods are taken off the shelf.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Sink faucet not properly secure in the upstairs womans room. Repair. Toliet is leaking when you flush. Repair.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
-Interior of the ice machine has a mold-like substance. Clean to remove mold-like substance. -Exterior of the chicken liver containers were soiled. Clean to remove the soil.
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.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Deli case doors observed mold-like substances in between the glass. Clean to remove. Deli case doors are broken/chiped in the corners. Doors do not properly close all the way. Repair doors to ensure that the doors close properly.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.16-C
Warewashing Sinks Use Limitation (C)
Employee in the meat department stated that they use the 3 bay sink for thawing foods. They do not have a prep sink in the meat prep area. Provide a prep sink for thawing foods. - Observed grapes being cleaned in the 3 bay sink (fruit prep room). Discontinue cleaning grape in the 3 bay sink. Use prep sink to clean grapes. PIC corrected on site.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
-Observed frost build up in the deli and main freezer. Clean to remove frost build up. -Clean the all debis off of the floor in the deil freezer. -Clean shelving to remove debis inside the lettuce refrigeration unit. -Clean interior and exterior of the rotisserie chicken display case to remove soil.
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.