Stop & Shop No. 413
FAILMonday, April 1, 2024 at 3:19 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Melons 46F and Cantelope- 44F - PIC removed from the case and placed the items into refrigeration. Ensure that the staff is properly preparing the cut fruits. After they cut the fruits be sure to place into a refrigeration unit at 41F or below before placing on the shelf for purchase. The refrigeration case was at 41F.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Observed debis inside the 2 door cheese refrigeration unit in the deli department. Clean to remove debis. Observed debis inside the deil case. Clean to remove debris. Observed debis inside the frozen food veggie refrigeration unit in aisle #14. 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.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
PIC and I walked around the back of the store and we discussed the trash situation. Observed unused items around the outside trash area. Remove all items and clean/sweep around the delivery doors.
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)
High temp dish machine located in the bakery department is temping at 137F wash (after 3 tries) and 180F Rinse. Contact a licensed plumber to fix the wash cycle temperature. Wash 160F- Rinse 180F. Use 3 bay sink until the high temp dish machine is working properly.
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.