Spring Shabu-Shabu
PASSTuesday, August 20, 2019 at 8:54 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
No mechanical refrigeration to maintain TCS foods at proper cold holding temperatures - Placing TCS foods in a unit that is not in compliance with the food code Bean sprouts 46 F Mushrooms 44 F and 51 F
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.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple Priority Priority Foundation and Core violations noted on inspection. All employees must be properly trained in food safety and sanitation as it relates to their assigned duties per code. PIC started taking corrective action during 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 590.002(D). 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)
Every food establishment must now have written procedures for responding to and clean-up of vomiting and diarrheal events
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.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Lockers changing and personal clothing stored in prep area
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.
590.004/4-901.11-C
Equipment and Utensils Air-Drying Required (C)
Stacking clean and sanitized equipment without allowing for proper air drying. PIC stated usually the equipment is towel dryed.
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.
590.006/6-303.11-C
Intensity-Lighting (C)
Dim lighting in walk in unit
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.