ShuDaXia Hotpot
PASSWednesday, November 22, 2023 at 4:14 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Segregate as discussed in all refrigeration units throiughout the kitchen areas - all raw foods from ready to eat foods - this will include all multi door refrigeration units - walk-in units and all sandwich units - several raw foods are being stored underneath raw shell eggs and all raw protiens - no visible signs of actual cross contamination noted however every cold holding unit contained inproper storage of foods - addressed immediately during inspection with several sliced tomatoes discarded to be safe
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Ensure all designated hand sinks in the kitchen / food prep areas are clear and free from debris trash barrels pots and pans - maintain accessible at all time sduring food prepration
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.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Clearly identify all bulk food storage bins to properly identify the content
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Set up seperate sanitizer stations at all seperate prepration stations as we discussed - raw food areas shall be designated with the color of choice we discussed uring inspection [ red ] and ready to ewat prep food stations shall be colored in [ green ] to reduce potential contamination
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.
590.004/4-101.16-C
Sponges Use Limitation (C)
Remove all sponges being used to clean pots and pans inside the three bay sink- o.k to use on " non food contact surfaces "
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.
590.004/4-101.17-C
Wood Use Limitation (C)
Remove all wooden utensils with visible cracks and splintered edges - only certain types of wooden surfaces are allowed in food service - refer to the attachment provided to you from the food code
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.
590.004/4-102.11-C
Characteristics-Single-Service and Single-Use (C)
Remove all absorbant cardboard being used to line shelving units containing clean pots and pans - surface shall be [ clean - smooth - durable and non absorbant ]
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.
590.004/4-401.11-C1
Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)
Relopcate clean pots and pans stored underneath the cooking line where food splashes are spilling on to - store in a clean dry location of the kitchen as discussed
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.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Remove cracked light cover in the kitchen and either repair or replace compromised area where needed - clean to remove what appears to be dead flies and soils
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.