Stop & Shop No. 413
FAILFriday, July 5, 2019 at 1:35 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
•FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door (Using hand dryer in restrooms used by employees).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
•Establishment must now have written procedures for responding to and clean-up of vomiting and diarrheal events.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-204.115-PF
Warewashing Machines Temperature Measuring Devices (Pf)
High temp dish machine - •Temperature Measuring Devices: Requires an irreversible registering temperature indicator for mechanical ware washing. High temp dish machine wash temperature 140 F per date plate wash temp must maintain 150 F
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-501.15-PF
Cleaning Maintenance Tools Preventing Contamination (Pf)
Mops brooms etc not raised 6" above the floor
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Prepared foods prep - Built up soils and encusted soils on salad/sandwich refrig unit and on glass freezer/refrigeration unit Produce prep - Built up soils on exterior and interior of ice machine
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.
590.005/5-202.12-C
Handwashing Sinks Installation (C)
Ladies room - Automatic hand washing faucets on hand sinks not maintaining 15 seconds without reactivation
Why This Matters
WITHOUT HOT WATER: Bacteria removal drops by 75%. Studies show proper handwashing with hot water and soap removes 99.9% of bacteria, while cold water only removes 25%. This dramatically increases risk of spreading E. coli, Salmonella, and Norovirus - responsible for 89% of foodborne illness outbreaks.
Code Requirements
Immediate action required: Provide hot water (100-120°F) at ALL handwashing sinks. Install water heater if needed. Temporary solution: heat water for handwashing until repairs complete. Staff must wash hands every 30 minutes, after touching face/hair, handling raw foods, using restroom.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Men's room - Dusty ceiling vent Prepared foods - Soils and stains on ceiling tiles 2 walk in freezer - Build up of ice on floor ceilings walls and attachments
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