Stop & Shop/Dunkin Donuts No. 18
FAILFriday, February 2, 2018 at 3:12 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked hamburges inside of the hot holding unit at 116F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. Hamburgers were removed at the time of the inspection.
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
Several containers of ice cream with heavy frostv and ice build-up. 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.
15-4-202.16
Non-Food Contact Surfaces
Light out above the stove top in the deli area. Replace. Excess moisture inside of the deli style cooloer near the hot holding station. Address and make any necessary repairs. Unit was still maintaining temperature below 41F at the tiime of the visit. Light out insided of the walk-in freezer on the second floor. Replace.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Fan covers inside of the produce walk-in cooler visibly soiled. Clean to remove.
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