Star Markets No. 2576
FAILFriday, July 29, 2022 at 3:42 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
No evidence of handwashing with employees in the Bakery Department. The sink was visibly dry in the area. Observed employees entering the space and not washing their hands prior to putting on gloves and preparing products. Reviewed with the MOD and corrected
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Heavy ice buildup in the freezer in the prepped meal section- clean to remove
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)
Cold water pedal on handwashing sink not properly working in meat area causing only hot water to be available at 128F- Make repairs Additional handsink available Water is dripping from a leak or unknown origin in plumbing in the meat walkin causing water to pool on the floor Make proper repairs
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)
Numerous repairs needed to damaged areas: 1. Ceiling in meat walkin with damage and black buildup 2. Door to Meat area with heavy damage to the bottom of doors 3. Doors to produce area heavily damaged and coming off the hinges 4. Section of wall at the left of the entrance to the meat/seafood area at the bottom with missing tiles. Wall is broken at the area also exposing plaster Make proper repairs to all areas
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.