Super Stop & Shop No. 89
PASSTuesday, December 14, 2021 at 2:04 PM
Violations Cited
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Voluntarily disposed food from hot line -due to possible exposure to toxic fumes.Manager voluntarily discarded all food in hot bar.
Why This Matters
This violation affects overall sanitation and food safety
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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Debris and trash on floors of upstair breakroom and corridor -Sweep and clean to remove debris.
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
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
There are tiles that are discolored and or missing around or near affected areas- Replace all tiles that are missing in the breakroom located upstairs in the back of the store.A tile leading to restroom (discolored) tiles going up the 1st set of stairs had 2 tiles were discolored. The 2nd set of stairs tile was missing. In breakroom by the window tile was missing. Replace all missing tiles. Clean and disinfect the areas that was affected with the toxic fumes.
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
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Compressor in upstairs area beyond the employees breakroom had a leak of toxic liquid- Repair and provide a detailed report from HVAC company that repaired the compressor.
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.