Star Market No. 4587
FAILMonday, May 10, 2021 at 4:49 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Deli counter: chicken salad in deli display 46F rib dinner in retail 46F glazed ham in deli display 66F. Cool foods below 41F before placing out for retail sale. Ham elevated unknown amount of time and discarded by deli manager.
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.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Deli prep: Staff rinsing and then using pan for ready to eat food. After instructed to wash pan staff again rinsed pan in water then sanitizer then water. Retrain staff to properly was rinse and sanitize equipment and utensils. Produce prep: Sanitizer sink of 3 bay filled with soiled equipment. Sink is for sanitizing equipment not storing or air drying. Corrected on site.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Fish counter: Ice macghine with debris on outside of door and gasket with black mold-like substance. Clean and maintain. Deli prep: Sanitizer bay of 3 bay sink visibly soiled making sanitizer foam. Meat counter: Display cooler with meat debris behind display or service side.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Deli prep: Bagged frozen cooked beef filling sitting in a bowl of water under 3 bay sink. Frozen foods must be thawed under refrigeration or running water.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Fish counter: hand sink hot water only works when 3 bay hot water is running. Possible cross-connection. Repair. Produce prep: Rinse bay of 3 bay sink leaking at seam underneath. Mop sink: Clean and backflow device appears broken. Ensure proper operation. Bakery: Proof box connected to hand sink- confirm backflow prevention from proof box such that waste water could notn return to hank 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.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Women's staff restroom: ceiling tiles are soiled or damaged. Replace or repair. Deli prep: walki-in cooler door has broken stripping at bottom. Replace or repair. Produce prep: Soap dispenser for pot sink does not appear to be pumping soap.
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.