Shaw's Supermarkets No. 602
PASSMonday, September 15, 2025 at 4:02 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. 9/5/2025: On compliance visit at the a la carte area chicken breast brussell sprouts mac & cheese all at 46-48F. PIC states that staff may be taking too much product out in the prep area elevating the temperature of the TCS foods too much. Will retrain staff on taking out less product to prep faster. PIC had staff remove all TCS from the cooler unit and put into the blast chiller take temperature of the product to ensure it is at 41F or lower then put the food back in the display cooler.
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(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
9/5/2025: Upon compliance visit TPHC procedures are not on file at location only provided with a log that they are using. Submit TPHC procedures for review by Health Division. Will provide TPHC procedures on file from Health Division.
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.
590.004/4-601.11-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.
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.