Stop & Shop No. 053
FAILWednesday, March 30, 2016 at 7:49 PM
Violations Cited
03-3-501.16
Hot Holding
Fried chicken parts packaged and out for self service - hot holding issue - temperatures ranging from 118F - 127F - CORRECTIVE ACTION WAS TAKEN IMMEDIATELY - REMOVED FROM SERVICE
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-305-307.11
Food Protection
Store all packaged meats at a leval that does not inhibit air flow at the front of the meat case - maintain a good air flow Several packages are to high and seem warm to the touch - address
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
Three bay sink in the flower refrigeration unit - wash basin shall be located beside the hand sink if there is n barrier flow should be hand sink -wash - rinse - sanitize ] A barrier at the left side of the hand sink will also be acceptable
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Provide working equipment thermometers in all refrigeration units discussed during the interview Provide where needed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean bottom shelving of all multi door refrigeration units - multi door freezer units - bottom of meat case and all other refrigeration units discussed during inspection from visible food spills stains and soils
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log