SINGH'S ROTI SHOP
FAILWednesday, November 4, 2020 at 5:11 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Walk-in cooler in basement - observed raw chicken stored on top shelf at 49.5'F- was left in cooler for more than 24 hours- discarded 25 lbs of raw chicken voluntarily and de-natured with bleach.
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Observed curry chicken that was stored under stove @ 86.F was cooked since 8 am-Reheat to proper temperature to hot hold.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.005/5-203.14-P
Backflow Prevention Device When Required (P)
Observed a hose on 3 bay sink with no backflow preventer- please provide a watts #8 connection or disconnect hose after use.
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.
590.007/7-203.11-P
Poisonous or Toxic Material Containers-Container Prohibitions (P)
Bleach stored with food under cabinents in food prep area in basements- please separate chemicals from food and store with other chemicals.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.007/7-206.12-P
Rodent Bait Stations (P)
Non commercial critter cage stations in basement storage area- please provide commercial grade tamper proof bait station.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper pest control procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
PIC- failed to demostrate knowledge of illness policy symptoms of foodborne illnessed proper time and temperatures of hot holding and cooling.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No vomit or diarrhea kit provided at the time of inspection- please provide a clean up kit
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Clean food contact surfaces upstairs on floors inbetween the fryer and grill remove heavily soiled grease and grime. Clean grim build up and dripping grease under hood in kitchen area- update hood sticker from May 2020. Downstairs in food prep area- clean prep table replace light shields before walk-in remove all personal and non food items from food prep areas.
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No temperature device provided during inspection- please provide food grade thermometer
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwash sink upstairs behind cook line was observed dry and had a can in the sink had PIC remove Did not observed handwashing at the time of inspection-
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.
590.004/4-202.15-C
Can Openers (C)
Observed can opener blade worn and heavily soiled- replace worn can opener blade
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.
590.005/5-203.13-C
Service Sink (C)
No mop sink was observed at the time of inspection- advised cannot discard soiled mop water in 3 bay sink as stated by PIC- please discard dirty mop water in toilet- must provide a mop sink
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.
590.006/6-501.111-C
Controlling Pests (C)
Observed rodent droppings on food contact surfaces and and floor. remove and clean up rodent droppings. get updated pest report
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.