Star Market No. 4587
PASSThursday, August 11, 2022 at 4:51 PM
Violations Cited
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Discontinue to store product on the floor. Must be 6 inches off the floor when in storage. Found bags of onions on the floor in produce prep area. Discontinue to use the three bay sink to clean fish while the soiled bay is full and sanitizer bay is full with sanitizer as discussed.
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.
590.003/3-501.13-C
Thawing (C)
Discontinue to thaw foods at room temperature. Found bags of shrimp thawing in fish department.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Clean the tracks for the sliding doors in the fish department. Soiled.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Hand sink in Produce prep will need to have more water pressure.
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.
590.006/6-101.11-C
Surface Characteristics-Indoor Areas (C)
Have doors in meat prep room repaired so they can stay closed. Replace gaskets.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Deli Clean walls at three bay sink and by slicers. Bakery Clean floor in back room of dropings and have pest control look at the pipes in the corner by the dropings and trap. Produce Clean walls and ledge of dry food and debris Clean floor under and behind tables and sinks. Fish Dept. Clean floor under tables shelves and refrigeration by phone.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Clean blue fan covers in walk in of dust build up.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition