Star Market No. 4572
PASSWednesday, April 5, 2023 at 12:49 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 At time of reinspection I observed multiple food handlers not washing hands before donning on clean gloves
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.
590.006/6-501.11-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.