Star Markets No. 2576
PASSTuesday, April 20, 2021 at 3:18 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sliced Salami.....49 F. Sliced Ham........52 F Provide a cold holding temperature of these items and other food items stored in this unit of 41 F or below. The Salami and the Ham were discarded. Both items discarded were under 1 pound. The Store Manager/PIC confirmed that a refrigeration service tech was in route at the end of this inspection. Discontinue storing any items in this unit until until is confirmed to be opertiong at 41 F.
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
4 draw reach in and opened air refrigerator at the sandwich making staion reading 46 F. Provide a unit temperature of 41 F or below. Items in bottom portion of the unit were discarded. See violation # 22 for more details.
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.
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
In the employees mens restroom there are 2 ceiing tiles missing and 4 with stains. Replace missing and stained ceiling tiles.
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.