Star Market No. 4572
FAILThursday, August 4, 2022 at 2:11 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Numerous handsinks including both handsinks at the bakery dept and the handsink at the deli dept visibly dry at the time of the inspection indicating the employees are not washing hands when entering the area- Review handwashing procedures with employees
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizers fro automated systems measuring above 500ppm quats Ecolab contacted to lower PPM Add water until proper repairs 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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Closing mechanism for the sanitizer bay in the fruit cutting area not properly closing to prevent water from draining out of the sink-Service call made at the time of the inspection
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)
Floors below fryolators with damaged and missing tiles allowing grease to buildup in the area- Discussed options with the manager to provide a more durable surface on the floor at the fryolators to decrease the damage to the floor during cleaning Make proper repairs Section of wall below the handwashing sink in the meat prep area with missing tiles and damaged- Make repairs
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.