Shaw's Supermarkets No. 602
FAILWednesday, August 27, 2025 at 5:53 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced cured meats and shredded chicken in sliding door fridge below pizza holding area at a la carte station temped at 46F-56F. Person in charge voluntarily discarded all the TCS held in the fridge / Cooked brussel sprouts in a la carte display temped at 46F and mac & cheese temped at 44F had been out two hours or less; person in charge put the items in the blast chiller to get below 41F before putting back out on display.
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)
Sanitizer in meat prep room tested at 0ppm due to bag of concentrated sanitizer being almost empty. PIC corrected on site and sanitizer solution tested at 400ppm afterwards.
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.
590.003(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
Cooked pizzas at the a la carte area are not being monitored for time done and not logged per documented instructions on file at the regulatory authority. Follow written TPHC procedures as written and submitted to the regulatory authority.
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(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-404.11-PF
Segregation and Location-Distressed Merchandise (Pf)
In the customer pasta aisle observed expired Hormel microwave-to-eat meals that expired in 2024 and January of 2025. Person in charge removed them from the sales area after it was pointed out to them.
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)
Bus tray used to bread chicken in the a la carte area had a soiled towel stored inside and the plastic container was heavily damaged; discontinue usage of paper towel to block holes in the bus tray and replace or fix the bus tray.
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.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
There are multiple cooler units in the a la carte area that are missing conspicious themometers provide.
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 temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
In the a la carte area there was an in use green cutting board that is heavily pitted and has dark/black stains; resurface or replace.
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Double stack Rational oven interior is heavily encrusted in soils; clean and sanitize /vents in a la carte walk in men's public restroom produce prep walkin are heavily soiled; clean to remove s oils / mop sink on second floor is heavily soiled; clean and sanitize / sink sprayer at deli counter three compartment sink is heavlily soiled with pink slime and rust; clean and sanitze or replace
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Sprayer in the meat prep area is leaking when not in use; repair or replace.
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.