Star Market No. 604
PASSTuesday, August 29, 2023 at 3:56 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw chicken at 45F in warewashing room. Discontinue and store cold foods at 41F or below. Food was being prepped at this time but not staff member around.
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.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
PIC will need to review with staff to wash rinse and sanitize. Found in bakery no sanitizer set up. PIC will have all equipment rewashed and properly sanitized.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Discontinue to prep foods in warewshing / mop sink room in the hot foods area. Foods can be washed in meat prep and them prepped on table next to ovens. Discontinue to use a shopping cart to trans port unpacked fish to the basement to be packaed. Provide a prep table and packaging machine in fish depatment.
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Sliding doors in the fish department will need to be cleaned and monitored. Clean doors in produce storage in basement of any mold.
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
PIC will need to clean the floor all the walk ins as discussed of any water and dry food. Clean the floor under and behind prep tables and equipment in produce prep room. Clean floor under oven in hot foods. Clean floors under wood shelves in hallway in basement storage.
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