Star Market No. 3588
FAILWednesday, March 6, 2024 at 4:48 PM
Violations Cited
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer from an automated dispenser at the 3 bay sink is dispensing at above 500ppm Shall be maintained at 150-400ppm per the manufacturers specifications Add water to the solution until repiars are made
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Small rodent like droppings noted along the walls throughout- Provide an updated detailed pest control report from a licensed pest control company
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.
590.003/3-501.13-C
Thawing (C)
Numerous products in various stages of defrosting on the counters- Reviewed with the PIC and proper thawing methods were put into place Review with staff
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Numerous areas of the display cases repaired with duct tape. A broken sliding door was covered with plastic and duct tape Repair all areas properly to make equipment smooth durable nonpourous and cleanable Unit repaired with plastic and tape was maintaining a temperature of 38F
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.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Heavy food soils and debris were noted in the wash bay of the 3 bay sink- Clean and sanitizer sink properly
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Exterior of the lobster tank with soils and buildup- Clean properly Inside of tank clean to the sight Floors throughout the lower prep and storage areas with soils and debris- Clean on a regular schedule
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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Floors in numerous areas with damage including but not limited to The area at the floor drain- Seafood The area at the entrance to the meat cutting room The floor and tile at the entrance to the Bakery Cooler (Lower Level) Ceiling in the A La Carte Prep room with a missing tile and heaviling rusted areas- Repair to make smooth durable and cleanable
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.