Super Stop & Shop
FAILWednesday, January 4, 2023 at 8:23 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Meatloaf in gravy 126F Rice 130F in hot holding unit- Hot hold foods at 135F or above- PIC voluntarily discarded due to undisclosed amount of time out of temperature
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.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Foods that was set up for self served was out of temperature Meatloaf in grave 126F Rice 130F- PIC removed and had discarded because was out of temp for undisclosed amount of time
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
In Each department I found several soiled knives tongs and spatulas some hanging on clean racks- PIC removed from bakery deli kitchen seafood produce areas soiled food contact equipment discontinue hanging on clean rack properly wash rinse and sanitize all equipment then air dry before storing
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Several Food contact equipment emerged in Sanitizer solution Fryloator heavily soiled Rotisserie unit has water leaking underneath floor drains is clogged with debris - Clean to remove soils from all areas mentioned above
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.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Produce Area had several empty boxes and trash build up in the area- Clean to remove clutter
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.
L1
No Current Health Permit Posted - Post a current health permit in the establishment in a conspicuous area where consumers can see
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements