Showa Womens Institution
FAILTuesday, October 4, 2022 at 5:34 PM
Violations Cited
590.003/3-304.15-P
(A) Gloves Use Limitation (P)
Dishroom staff wore the same gloves to load soiled wares and to remove clean wares. Retrain.
Why This Matters
FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.
Code Requirements
Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Multiple foods at the salad bar > 41F. Pasta salad 51F hard boiled egg 50F tofuu 51F tomateos 50F turkey 58F melon 49-53F cooked chicken 51F stawberry yogurt 45F PIC removed all TCS foods and placed under refrigeration. Prepared one hour earlier.
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.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
Final rinse temperature measures 211-215F but 162F at the plate. Ensure accuracy and provide an irreversible thermometer to confirm final rinse at the plate.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-204.11-PF
Handwashing Sinks-Location and Placement (Pf)
No handwash station convenient and accessiblle to dishroom. Provide.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Pasta cooling in deep plastic container covered. Retrain on cooling methods.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Hood filters with accumulated soils. Clean to remove.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hand sink drain in disrepair. Using a container to collect running water. Repair to properly operate.Temporary hand wash station set up until repaired. Salad prep sinks per plumbing code must be indirect to waste and proper plumbing back flow prevention for chemical dispensers verified.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Ceiling tiles missing in mens locker room. Replace. Heat lamp and cold holding unit not operating properly. Repair.
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.